Keto Veggie Pakora
Crisp, golden, and perfectly spiced, these Keto Veggie Pakoras are a low-carb twist on the traditional Indian street food favorite! Bursting with the goodness of zucchini, spinach, and cauliflower, these bite-sized fritters are bound together with keto-friendly coconut and almond flours, making them completely grain-free and gluten-free. Seasoned with warm, aromatic spices like turmeric, cumin, and coriander, every bite delivers bold flavor with a satisfying crunch. Quick to prepare and shallow-fried to perfection in healthy coconut or avocado oil, these pakoras are ideal as a snack, appetizer, or side dish. Serve them piping hot with a refreshing keto mint chutney or a creamy yogurt dip for a guilt-free indulgence that fits beautifully into your keto lifestyle.
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Ingredients
- 1 medium (sliced into thin strips) Zucchini
- 1 cup (chopped) Spinach
- 1 cup (grated) Cauliflower
- 0.25 cup Coconut flour
- 0.25 cup Almond flour
- 1 tablespoon Psyllium husk powder
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Ground coriander
- 0.25 teaspoon (adjust to taste) Red chili powder
- 0.5 teaspoon (to taste) Salt
- 0.25 cup (adjust as necessary) Water
- 0.33 cup (for frying) Coconut oil or avocado oil
Directions
Step 1
Wash and prepare the vegetables. Slice the zucchini into thin strips, chop the spinach, and grate the cauliflower.
Step 2
In a large mixing bowl, combine the coconut flour, almond flour, and psyllium husk powder. Add turmeric, cumin, coriander, red chili powder, and salt. Mix well.
Step 3
Add the prepared vegetables to the dry mixture and toss to coat evenly.
Step 4
Slowly add water, one tablespoon at a time, to form a thick batter that holds the veggies together. Be careful not to make the batter too runny.
Step 5
Heat coconut oil or avocado oil in a deep skillet or frying pan over medium heat.
Step 6
Once the oil is hot, scoop small portions of the batter (about 1-2 tablespoons) and gently drop them into the oil. Flatten them slightly with a spoon for even cooking.
Step 7
Fry the pakoras in batches, ensuring not to overcrowd the pan. Cook each side for about 2-3 minutes or until golden brown and crispy.
Step 8
Remove the pakoras from the oil and place them on a paper towel-lined plate to absorb excess oil.
Step 9
Serve hot with keto-friendly mint chutney or yogurt dip.
Nutrition Facts
| Serving size | (587.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1105.9 |
| Total Fat 96.5g | 0% |
| Saturated Fat 72.6g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 0mg | 0% |
| Sodium 3349.2mg | 0% |
| Total Carbohydrate 58.9g | 0% |
| Dietary Fiber 29.0g | 0% |
| Total Sugars 20.3g | |
| Protein 17.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 185.5mg | 0% |
| Iron 6.7mg | 0% |
| Potassium 1405.7mg | 0% |
Source of Calories