Keto Low-Carb Pakodas
August 29, 2016
We have tied up with Mumbai based food blogger, Ms Mahua Kamat, and have also taken up the Keto-life! Following is an excerpt from her blog explaining the basic science behind this diet:
"Simply put The Ketogenic (or Keto) Diet is a super low carbohydrate high fat diet coupled with a moderate protein consumption. You’ll hear the term LCHF a lot. That’s where it comes from. Low Carb High Fat.
To follow this way of eating you need to reduce your carb intake quite radically and supplement it with increasing your fat intake. This drastic reduction in carbs gets your body to switch from using glucose for energy to using fats making your body go into a state of Ketosis.
To sum it up,
Low carb intake = Body in starvation mode (ketosis) = Body using fat for fuel (ketones) = Weight loss! Yay! (And an assortment of other health benefits)"
For more, do check out https://thisphatlife.wordpress.com/2016/06/06/but-what-is-this-ketogenic-diet/
Look forward to starting this healthy journey with you all!
- Yields: 12 Pakodas
1Steam the cauliflower florets till nice and tender then coarsely mash it with a potato masher.
2In a separate bowl mix the eggs (or flax meal), cheese, english mustard, ginger garlic paste, minced green chili, chopped coriander, spice powders, salt and pepper. Whisk well and add to the cauliflower. Combine well to form a thick batter.
3Heat a non-stick pan with some ghee or coconut oil on a medium high flame.
4With your hands shape the batter into cutlets. You can make it as big or small as you want but make sure to tuck the sides of the cutlet well to hold its shape.
5Fry the fritters for 3 minutes on each side till cooked and crispy.
6Serve with some keto ketchup and green chutney.
If you decide to use flax meal then add some water, a little at a time, to make the batter come together.
For more information please check