Keto Pakora (Indian vegan snack)
As I mentioned in other posts, I adore indian snacks - I always have so much trouble choosing appetizers at Indian restaurants! Last time I was at one, I had some wonderful pakoras, and I figured perhaps there is a way to make them lower carb… So these babies were born! They still use some chickpea flour like in the original recipe, but in smaller amount to lower carbs. BUT - you can sub the flour for two eggs and just add less water later, no problem, and you will have extremely low carb pakora!
For the nutritional facts, I divided this in four (so each serving will be about 6 small pakora) and made an approximation for the oil absorbed during frying - but there is a good chance the calories will be a bit less since some oil is absorbed in the kitchen papers :)
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- 1,5 cups (100 g) finely shredded cabbage
- 1/2 medium onion (55g), finely chopped
- 2 tbsp chopped coriander
- 1 tsp ginger paste
- 1/4 cup chickpea flour (30 g)
- 1/3 cup ground flax seeds (50g)
- Pinch of stevia (optional)
- Pinch of asafoetida (optional)
- 2 green chilies finely chopped (optional)
- 1/4 tsp red chili powder or to taste
- 1/4 tsp turmeric pwoder
- 1/4 tsp salt
- 1/4 tsp chaat masala (optional, sub for a little more salt)
- Coconut Oil for frying
- First, mix the vegetables with the coriander, ginger and spices.
- Mix in the chickpea flour and the ground flax.
- Add boiling water: start with 1/4 cup and work your way up until you have a mixture that you can form into balls.
- Warm up the coconut oil in a pan and cover a plate with kitchen towels.
- Use a tablespoon to scoop small amounts of the batter (I personally form them with my hand) into the hot oil.
- Fry for about 2 minutes until golden and crunchy all over. Then, put on the kitchen towels to absorb any extra oil.
- Eat with lots of spicy chutney!
- Nutritional information, for 1/4 recipe (about 6 pakora)
- 224 kCal
- 11 g total carbs
- 5.3 g net carbs
- 5.7 g fiber
- 4.3 g protein
- 19.5 g fat