Low Carb Potato Pakora
Indulge in a healthier twist on a beloved snack with this Low Carb Potato Pakora recipe, where turnip slices replace traditional potatoes for a guilt-free treat that doesn’t compromise on flavor. These crispy fritters are coated in a spiced chickpea flour batter infused with aromatic cumin, coriander, turmeric, and a hint of red chili for the perfect balance of warmth and zest. Carom seeds and a dash of fresh lemon juice add a unique depth of flavor, while chopped cilantro brings a pop of freshness. Pan-fried until golden brown, these low-carb pakoras are irresistibly crunchy on the outside and tender on the inside. Ready in just 35 minutes, they’re an easy and delicious appetizer or snack, perfect for pairing with your favorite chutney. Keto-friendly and gluten-free, this recipe is a must-try for anyone looking to enjoy classic Indian flavors without the carbs!
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Ingredients
- 2 medium Turnips
- 1 cup Chickpea flour (Besan)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Carom seeds (Ajwain)
- 0.25 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Water
- 2 tablespoons Cilantro, chopped
- 1 tablespoon Lemon juice
- 1 cup Oil for frying
Directions
Step 1
Peel the turnips and slice them thinly, about 1/8 inch thick, to resemble potato slices.
Step 2
In a mixing bowl, combine chickpea flour, ground cumin, ground coriander, turmeric powder, red chili powder, carom seeds, baking soda, and salt.
Step 3
Gradually add water to dry ingredients, stirring constantly, until a smooth batter forms.
Step 4
Add chopped cilantro and lemon juice to the batter, stirring to combine.
Step 5
Heat oil in a deep pan over medium heat. Test the oil temperature by dropping a small amount of batter into the oil; it should sizzle and rise to the surface immediately.
Step 6
Dip each turnip slice into the batter, ensuring it's fully coated, then gently drop into the hot oil.
Step 7
Fry the pakoras in batches, making sure not to overcrowd the pan. Cook each batch for about 3-4 minutes, turning occasionally, until they are golden brown and crispy.
Step 8
Use a slotted spoon to remove pakoras from the oil and drain them on paper towels.
Step 9
Serve hot with your choice of chutney or sauce.
Nutrition Facts
| Serving size | (830.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2613.7 |
| Total Fat 246.7g | 0% |
| Saturated Fat 34.9g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1760.6mg | 0% |
| Total Carbohydrate 95.7g | 0% |
| Dietary Fiber 20.5g | 0% |
| Total Sugars 23.8g | |
| Protein 31.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 204.5mg | 0% |
| Iron 10.1mg | 0% |
| Potassium 1698.7mg | 0% |
Source of Calories