Low Carb Potato Bonda

Indulge in the irresistible flavors of Low Carb Potato Bonda, a keto-friendly twist on the classic Indian snack. This recipe swaps traditional potatoes for mashed cauliflower, making it a perfect low-carb alternative without compromising on taste. Packed with aromatic spices like cumin, coriander, and turmeric, and enhanced with the kick of green chilies and fresh cilantro, these crispy golden bondas are a total flavor bomb. Almond flour and eggs create a light yet satisfying batter, ensuring a gluten-free treat that's perfect for guilt-free snacking. Fried to perfection in coconut oil, these bondas are beautifully crispy on the outside and tender on the inside. Serve them hot with your favorite chutney or dipping sauce for a delightful appetizer or tea-time snack that will have everyone asking for seconds!

Nutriscore Rating: 51/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 350 grams Cauliflower florets
• 100 grams Almond flour
• 2 large Eggs
• 2 Green chilies, finely chopped
• 1 teaspoon Ginger, grated
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Mustard seeds
• 0.5 teaspoon Cumin seeds
• 1 teaspoon Coriander powder
• 1 teaspoon Salt
• 2 tablespoons Cilantro, finely chopped
• 500 milliliters Oil for frying (e.g., coconut oil)

Directions

Step 1

Begin by steaming the cauliflower florets until tender, approximately 8-10 minutes. Once done, let them cool slightly, then mash until you achieve a smooth texture.

Step 2

In a large mixing bowl, combine the mashed cauliflower with almond flour. Crack the eggs into the bowl and mix thoroughly to form a smooth batter.

Step 3

Add the finely chopped green chilies, grated ginger, turmeric powder, mustard seeds, cumin seeds, coriander powder, and salt to the batter. Mix well to ensure even distribution of spices.

Step 4

Fold in the chopped cilantro, giving the mixture a final stir.

Step 5

In a deep frying pan, heat the oil over medium heat. To check if the oil is ready, drop a small amount of batter into the oil; it should sizzle and rise to the top.

Step 6

Using your hands or a tablespoon, shape small portions of the batter into balls and gently slide them into the hot oil.

Step 7

Fry the bondas until they turn golden brown on all sides, about 3-4 minutes. Ensure to flip them midway for even cooking.

Step 8

Once cooked, remove them from the oil using a slotted spoon and drain on a paper towel to remove excess oil.

Step 9

Serve the Low Carb Potato Bonda hot with your choice of chutney or sauce.

Nutrition Facts

Serving size	(1131.8g)

Amount per serving	% Daily Value*
Calories	5153.1

Total Fat 561.8g	0%
Saturated Fat 435.7g	0%
Polyunsaturated Fat g
Cholesterol 372mg	0%
Sodium 2629.2mg	0%
Total Carbohydrate 51.1g	0%
Dietary Fiber 22.3g	0%
Total Sugars 15.6g
Protein 43.5g	0%

Vitamin D 82IU	0%
Calcium 405.6mg	0%
Iron 10.0mg	0%
Potassium 1624.5mg	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: 93.0%

Protein: 3.2%

Carbs: 3.8%