Low Carb Bhakarwadi

Experience the irresistible crunch of traditional Bhakarwadi with a healthy twist in this Low Carb Bhakarwadi recipe! Perfectly balancing the classic flavors of Indian spices with a guilt-free, keto-friendly makeover, this snack features a gluten-free crust made from almond and coconut flours, enhanced with psyllium husk for structure. The aromatic stuffing, infused with roasted spices, tamarind paste, and a hint of sweetness from a sugar substitute, delivers a burst of tangy, spicy goodness in every bite. Baked to golden perfection, these bite-sized spirals are ideal for snacking or serving as an appetizer. Easy to prepare and full of bold flavors, this low-carb Bhakarwadi is the perfect way to enjoy a beloved Indian classic while staying true to your wellness goals!

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 cup Almond flour
• 2 tablespoons Coconut flour
• 1 tablespoon Psyllium husk powder
• 0.5 teaspoon Salt
• 1 teaspoon Dry red chili powder
• 1 teaspoon Cumin seeds
• 1 teaspoon Fennel seeds
• 1 tablespoon Sesame seeds
• 1 teaspoon Coriander powder
• 2 tablespoons Grated coconut
• 1 teaspoon Tamarind paste
• 1 teaspoon Sugar substitute
• 2 tablespoons Oil
• 4 tablespoons Water
• 0.5 teaspoon Baking powder

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, combine almond flour, coconut flour, psyllium husk powder, salt, and baking powder.

Step 3

Add 2 tablespoons of oil and mix until the mixture resembles breadcrumbs.

Step 4

Gradually add 4 tablespoons of water, mixing until you have a soft, pliable dough. Set aside to rest for 10 minutes.

Step 5

In a pan, dry roast the cumin seeds, fennel seeds, and sesame seeds over medium heat until fragrant. Let them cool.

Step 6

Add the grated coconut to the pan and roast it lightly. Be careful not to brown it too much.

Step 7

In a grinder, combine the roasted seeds and coconut, coriander powder, dry red chili powder, tamarind paste, and sugar substitute. Grind into a coarse powder.

Step 8

Take the rested dough and roll it out between two sheets of parchment paper into a thin rectangle.

Step 9

Spread the spice mixture evenly on the rolled-out dough, pressing it lightly with a spoon.

Step 10

Carefully roll the dough into a tight log starting from one end, using the parchment paper to help you.

Step 11

Cut the log into 1/4-inch thick slices using a sharp knife.

Step 12

Place the slices flat onto the prepared baking sheet, leaving some space between each.

Step 13

Bake in the preheated oven for 20-25 minutes until they are golden brown.

Step 14

Remove from the oven and allow to cool completely on a wire rack before serving.

Nutrition Facts

Serving size	(246.9g)

Amount per serving	% Daily Value*
Calories	1027.4

Total Fat 88.1g	0%
Saturated Fat 11.1g	0%
Polyunsaturated Fat 2.1g
Cholesterol 0mg	0%
Sodium 1446.0mg	0%
Total Carbohydrate 50.5g	0%
Dietary Fiber 28.9g	0%
Total Sugars 9.0g
Protein 26.7g	0%

Vitamin D 0IU	0%
Calcium 308.1mg	0%
Iron 8.9mg	0%
Potassium 426.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.0%

Protein: 9.7%

Carbs: 18.3%