Paleo Aloo Bread Pakora

Reimagine the classic Indian street food with this irresistible Paleo Aloo Bread Pakora—a grain-free delight that's crispy on the outside and packed with wholesome, spiced potato goodness inside. The “bread” is crafted from steamed cauliflower, almond flour, and coconut flour, making it both paleo and gluten-free, while the hearty potato filling is enhanced with vibrant carrots, green peas, and aromatic spices like turmeric, garam masala, and red chili powder. Perfectly pan-fried in coconut oil for a golden, crunchy finish, these pakoras are a healthier yet indulgent twist on a beloved comfort food. Serve them hot with a paleo-friendly chutney for the ultimate snack or appetizer that’s equally nourishing and satisfying.

Nutriscore Rating: 75/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 4

Ingredients

• 450 grams Cauliflower florets
• 1 large Egg
• 100 grams Almond flour
• 30 grams Coconut flour
• 2 medium Potato
• 1 medium Carrot
• 50 grams Green peas
• 1 tablespoon Ginger-garlic paste
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 2 tablespoons Coriander leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 tablespoons Coconut oil

Directions

Step 1

Begin by steaming the cauliflower florets until they are tender, approximately 10 minutes. Allow them to cool slightly before proceeding.

Step 2

In a food processor, pulse the steamed cauliflower until it becomes a fine rice-like texture.

Step 3

Transfer the processed cauliflower into a clean cheesecloth or kitchen towel and squeeze out as much moisture as possible.

Step 4

Preheat oven to 200°C (390°F). Line a baking sheet with parchment paper.

Step 5

In a mixing bowl, combine the cauliflower rice, egg, almond flour, coconut flour, 0.5 teaspoon salt, and 0.5 teaspoon black pepper. Mix until a dough forms.

Step 6

Divide the dough into equal portions and shape them into small, flat bread-like discs on the prepared baking sheet.

Step 7

Bake for 15-20 minutes or until the cauliflower bread is firm and light golden brown.

Step 8

Meanwhile, peel and boil the potatoes until they are fork-tender. Once cooked, drain and mash them in a large bowl.

Step 9

Grate the carrot and add it to the mashed potatoes along with green peas, ginger-garlic paste, turmeric, red chili powder, garam masala, coriander leaves, and 0.5 teaspoon salt. Mix thoroughly to form the potato filling.

Step 10

Take two pieces of cauliflower bread and place a generous amount of the potato filling in between to create a sandwich.

Step 11

In a skillet, heat coconut oil over medium heat. Once hot, place the cauliflower bread sandwiches in the oil carefully.

Step 12

Fry each side until they are crisp and golden brown, about 3-4 minutes per side.

Step 13

Remove the pakoras from the skillet and drain on a paper towel to remove excess oil.

Step 14

Serve the Paleo Aloo Bread Pakora hot with your favorite paleo-friendly chutney or sauce.

Nutrition Facts

Serving size	(1138.6g)

Amount per serving	% Daily Value*
Calories	1888.7

Total Fat 131.8g	0%
Saturated Fat 59.4g	0%
Polyunsaturated Fat 6.8g
Cholesterol 228.5mg	0%
Sodium 3186.3mg	0%
Total Carbohydrate 145.3g	0%
Dietary Fiber 42.5g	0%
Total Sugars 25.0g
Protein 52.2g	0%

Vitamin D 53.8IU	0%
Calcium 426.9mg	0%
Iron 12.8mg	0%
Potassium 3192.4mg	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: 60.0%

Protein: 10.6%

Carbs: 29.4%