Keto Cheesy Pumpkin Pakoda (Low-Carb & Gluten-Free)
35 minutes
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About Keto Cheesy Pumpkin Pakoda (Low-Carb & Gluten-Free)
Craving a crispy, cheesy snack that won't kick you out of ketosis? These Keto Cheesy Pumpkin Pakoda are a game-changer, offering a healthy and delicious twist on a beloved classic.Made with a wholesome blend of pumpkin, coconut flour, and almond flour, these pakoda are packed with flavor and satisfyingly crunchy. The gooey mozzarella center adds an irresistible burst of cheesy richness.Perfect for keto dieters and gluten-free snackers alike, these delightful bites are sure to become a new favorite!
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Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
Pumpkin Mixture
- 250 gm Pumpkin raw
- 1 Tbsp Coconut Flour
- 1 Tbsp Gram Flour
- 1 Tbsp Almond Flour
- 1-2 tsp Salt or to taste
- 1-2 tsp Pepper black, or to taste
Cheese Filling
- 50 gm Mozzarella cheese
For Frying
- Coconut Oil for deep frying
Instructions
- Peel and chop the pumpkin into pieces. Boil the pumpkin in water until soft and easily mashed, about 5-7 minutes.
- Mash the boiled pumpkin until it forms a coarse pulp. Do not purée.
- In a pan, dry-roast the mashed pumpkin over medium heat, stirring frequently, until the moisture evaporates and the volume reduces. This concentrates the pumpkin's flavor.
- Add the coconut flour, gram flour, and almond flour to the pan. Stir in the salt and pepper.
- Form the mixture into a dough. Divide the dough into equal portions. Flatten each portion and place a piece of mozzarella cheese in the center. Shape the dough around the cheese, forming cylindrical pakoda.
- Heat the coconut oil in a deep pan over medium-high heat. Ensure the oil is hot but not smoking. Carefully place the pakoda into the hot oil and fry until golden brown and crispy. Maintaining the right oil temperature ensures even cooking and prevents burning.
- Remove the pakoda from the oil and place them on a paper towel-lined plate to absorb excess oil. Serve hot and enjoy!
Recipe Notes
Good To Know
- This recipe was shared by home chef Geeta Biswas, an experienced homemaker who enjoys creating innovative recipes.
Expert Tips
- For a richer flavor, use full-fat coconut milk instead of regular milk.
- If you don't have coconut flour, almond flour can be substituted, but the texture will be slightly different.
- Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced flavor.
Storage Instructions
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or microwave.
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Recipe Nutrition
Calories: 233kcalCarbohydrates: 17gProtein: 9gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 1331mgPotassium: 514mgFiber: 3gSugar: 7gVitamin A: 10817IUVitamin C: 11mgCalcium: 173mgIron: 2mg
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3 Comments
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Absolutely mouthwatering! Thanks for sharing.
This looks incredible! Thank you.
This looks delightful! Thanks for the recipe.