Keto Cheesy Balls/ Cheesy Pakoda

August 24, 2018

•

Plattershare Team

1,239

Reads

Breakfast, Snacks

Prep Time

0h

10m

Cook Time

0h

25m

Cuisine

Homestyle Cooking • Indian

Yield / Serves

2 Servings

Category

Veg

The ketogenic diet is a high-fat and low carb diet. Usually, the body goes into ketosis state after practicing 4 weeks of Keto diet. Our home chef Geeta Biswas is sharing all the keto breakfast ideas recipes which you can have during the first week of a keto diet. Keto Cheesy pakoda or Cheesy balls is made with pumpkin dough. Coconut flour, almond flour is good and recommended during keto diet but we cannot have too much of flour as it has carbs, so try to find alternatives where ever possible. Veggies like pumpkin, cauliflower are very low in carb and hence saves you from adding extra carb in each meal. so lets learn how to make Keto Cheesy pakoda.

250 grams Raw pumpkin

1 tablespoon of coconut flour

1 tablespoon of chickpeas flour

1 tablespoon of almond paste

50 gram of mozzarella cheese

salt and pepper to taste

Coconut oil for deep frying

Remove the peel and cut the pumpkin into pieces, wash and boil it in water till it becomes soft and easy to mash. It will approx take 5- 7 minutes.

Mash the boiled pumpkin using the masher and make it a pulp. Don't grind it to make a fine paste.

In a pan, stir the boiled pumpkin till it comes dry and the quantity is reduced.

Add all the 3 flours - coconut flour, almond flour and chickpeas flour. Add salt and pepper.

Make a dough and divide into equal balls and stuff a cheese piece into it. Give the cylindrical shape.

Deep fry with coconut oil. Heat the oil into the pan and when it hot (not smoking hot, otherwise it will burn the pakoda) fry it.

Remove it from the pan and with help of the issue remove the extra oil. Garnish with coriander leaves. enjoy.

Check out best cheese making kit

Here are few other Keto Breakfast recipes:

About the Author: This Recipe has been shared by home chef Geeta Biswas who is a simple yet experienced homemaker. She feels that just like kids grow up with their toys, in the same way, she has grown up with her recipes. Ingredients are her tools and she loves making innovative recipes which have built up her identity.