Paneer Pakoda!!!
It’s the monsoon in Bombay and that’s when my fellow Indians sit back with a cup of chai and pakoda and enjoy the weather. If I’m being honest I’m not a chai and pakoda kind of guy, give me a cup of coffee and a chicken sandwich and I’m happy. However I see no reason why my fellow Indians on Keto should not get to enjoy chai and pakodas. I’ve already done a recipe for Keto masala chai and just a few days ago I make a delicious Keto chutney. The timing for this pakoda couldn’t be more perfect. So go ahead and fry up some Keto Paneer Pakodas.
Nutrition Info (Per serving)
Nutrition Info (Per serving)- Calories: 270
- Net Carbs: 2g
- Carbs: 6g
- Fat: 35g
- Protein: 12g
- Fiber: 4g
This recipe makes 2 servings. Get this recipe on myfitnesspal. These macros include a generic amount of oil that would be absorbed during deep frying. I normally assume that to be 1 tbsp. If you are super particular then you can weigh your frying oil before and after to know exactly how much has been absorbed. Also then remember to weight the paper towel that you drain the pakodas on. Also all the carbs here are FIBER from the psyllium husk.
- 100 grams Paneer
- 1 Egg
- 3 Tsp Psyllium Husk I use this
- 1 Tsp Kasuri Meth/Dried Fenugreek Leaves I use this
- 1 Tsp Kashmiri Red Chilli Powder Buy Online
- 1/2 Tsp Tumeric Buy Online
- 1/4 Tsp Garam Masala Powder Buy Online
- Salt to Taste
- Ghee/Oil for Deep Frying Try this one
- Mix half the kashmiri chilli powder with half the tumeric, all the garam masala and some salt (about 1/2 tsp) and mix it all to create a dry rub.
- Individually dab the paneer pieces in the spice mix and coat well. Else mix all of it together in a bowl so the paneer is well coated.
- To make the batter crack the egg in a bowl and mix with some salt, the rest of the chilli power and tumeric and the kasuri methi and mix well. Then add in the psyllium husk 1 tsp at a time till the mixture is nice and thick like a batter.
- Dip the paneer in the batter and then deep fry. Cook till the batter is nice and golden brown.
- Serve them hot and with some Keto green chutney.
13 Comments
Tanvir
July 14, 2019 at 12:37 amCan paneer be replaced with capsicum or green chilli?
Sahil Makhija
July 14, 2019 at 6:47 amYes absolutely!!
Rashila
July 24, 2019 at 11:31 amI don’t eat eggs, what can I replace that with for this recipe please?
Sahil Makhija
July 25, 2019 at 3:00 amNothing. There is no alternative.
Narelle
August 5, 2019 at 3:05 amI’m going to make these using lupin flour. https://youtu.be/q6evghMB2dY Here’s some info on this flour
Ken R
August 30, 2019 at 7:48 pmExcited to try this! Can we substitute almond flour, and any idea if these can be baked instead?
Deepti Unni
September 4, 2019 at 4:36 amAlmond flour wouldn’t work the same way and it can get quite heavy and burn quickly. We haven’t tried baking them but do let us know if you do!
Mitali W
September 2, 2019 at 9:59 pmHi Sahil, I just found your site, and I’m super pumped to try this stuff. Question about the psyllium husk – do you grind it into a fine power before you use it for the batter? Or do you use it whole?
Sahil Makhija
September 7, 2019 at 7:27 pmNo i use it as it is
Kirandip Kaur
September 23, 2019 at 6:23 pmWhat oil did you use to deep fry?
Sahil Makhija
September 24, 2019 at 3:24 amI used a mix of ghee and olive oil.
CassieOz
October 12, 2019 at 12:52 amHi Sahil, I’m back after a long absence so it’s good to see you going from strength to strength. A good crisp batter is the elusive holy grail of keto. Do these go crispy?
Sahil Makhija
October 12, 2019 at 3:04 amthank you Cassie!