Low Carb Kadhi Pakora

Indulge in the comforting flavors of this **Low Carb Kadhi Pakora**, a health-conscious twist on the beloved North Indian classic. Crafted with a creamy base of tangy Greek yogurt and almond flour, this keto-friendly kadhi skips the traditional chickpea flour while still delivering satisfying richness and spice. The pakoras, made with almond and coconut flours, are studded with spinach and onions for a nutritious bite, then fried to golden perfection in ghee for a deliciously crisp exterior. Enhanced with aromatic spices like cumin, turmeric, and curry leaves, this dish offers all the warmth and satisfaction of traditional kadhi pakora while being perfect for gluten-free and low-carb diets. Pair it with cauliflower rice or a crisp salad for a wholesome, flavorful meal that's sure to impress.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Plain Greek yogurt
• 3 cups Water
• 1 cup Almond flour
• 0.25 cup Coconut flour
• 0.5 cup Chopped spinach
• 0.5 cup Chopped onion
• 1 teaspoon Cumin seeds
• 1 teaspoon Ginger paste
• 1 Green chili, chopped
• 1 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Salt
• 0.5 teaspoon Baking soda
• 10 Curry leaves
• 2 tablespoons Ghee
• 0.25 teaspoon Asafoetida (Hing)
• 2 tablespoons Chopped coriander leaves

Directions

Step 1

In a mixing bowl, combine almond flour, coconut flour, chopped spinach, chopped onion, ginger paste, chopped green chili, salt, and baking soda. Mix well using a little water to form a thick batter for the pakoras.

Step 2

Heat some ghee in a pan and add small spoonfuls of the batter to make pakoras. Fry until they are golden brown and crispy from all sides. Remove and set them aside on a paper towel to drain excess oil.

Step 3

In another large mixing bowl, whisk together the Greek yogurt and 3 cups of water until smooth. Add turmeric powder, red chili powder, and salt to the yogurt-water mixture and mix well to form a smooth liquid.

Step 4

In a deep saucepan, heat 1 tablespoon of ghee. Add cumin seeds and allow them to splutter. Then, add asafoetida and curry leaves. Stir for a few seconds.

Step 5

Slowly pour the yogurt mixture into the saucepan, stirring continuously to prevent curdling. Bring the mixture to a gentle boil while constantly stirring.

Step 6

Once the kadhi starts to thicken slightly, reduce the heat and add the fried pakoras to the kadhi.

Step 7

Let the kadhi simmer on low heat for about 10-15 minutes, allowing the pakoras to soak in the flavors of the kadhi.

Step 8

Garnish with chopped coriander leaves before serving. Serve the low-carb kadhi pakora hot with a side of cauliflower rice or a salad.

Nutrition Facts

Serving size	(1485.4g)

Amount per serving	% Daily Value*
Calories	1322.3

Total Fat 88.0g	0%
Saturated Fat 29.4g	0%
Polyunsaturated Fat 0.2g
Cholesterol 104.5mg	0%
Sodium 3246.5mg	0%
Total Carbohydrate 90.3g	0%
Dietary Fiber 39.5g	0%
Total Sugars 21.1g
Protein 62.0g	0%

Vitamin D 0IU	0%
Calcium 1126.8mg	0%
Iron 16.9mg	0%
Potassium 2658.4mg	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: 56.5%

Protein: 17.7%

Carbs: 25.8%