Mehar Jamil

How to make Weight loss Roti

By / Weight Loss Recipes

Weight-loss roti recipe is basically a vegetable roti. This Roti yields 65kcal energy and only 9 gm of Carbohydrate, is’nt a great idea for weight loss plan? Yes this roti is an extremely awesome, simple and innovative option for weight loss plan.

Basically, it is loaded with fibre and nutrients without the baggage of carbohydrates which are abundant in wheat flour. This is typically served as it is without any sides or dips or curries but tastes great with simple raita dip or even a spicy choice of pickle.

Lets start with our recipe…I’m Super excited to make this roti without Wheat Flour.

You can also try our Different Healthy Parathas

Serving Size 1

INGREDIENTS

  • 1 potato – Grated
  • Boiled Peas 1/2 cup
  • Broccoli 1/2 cup – Grated Or Chopped
  • 1 carrot – Grated
  • 2 tbsp onion (finely chopped)
  • 1 tbsp curry leaves (chopped)
  • 2 tbsp spring onion (chopped)
  • 1 chilli (finely chopped)
  • ¼ cup besan / gram flour
  • ½ cup ragi flour
  • 2 tbsp sesame
  • Finely chopped Coriander
  • 1/2 tsp cumin and Ajwain together
  • Salt as per taste
  • ¼ tsp pepper powder
  • ¼ cup water
  • 1-2 tsp Oil of choice

METHOD

  • Firstly, peel the skin of the potato and grate finely. Rinse the grated potato in clean water to get rid of excess starch. Now squeeze off the water from the grated potato and transfer it to a large bowl.
  • Add All the Vegetables in this bowl and mix them together.
  • Now add ¼ cup besan, and ½ cup ragi flour. Further add sesame, cumin, salt and pepper powder. Squeeze and mix well making sure all the spices and flour are well combined.
  • Now add water and knead to form a dough. Add water as required and prepare a soft dough. rest the dough for 10 minutes.
  • Using a wet hand, pinch a ball-sized dough, flatten gently on greased hot tawa. pat gently to get a slightly thick thickness.
  • Spread some oil from the sides, cover and cook on medium flame. Roast from both the sides.
  • Once the base is cooked well, flip over.

YOUR WEIGHT LOSS ROTI IS READY TO SERVE WITH RAITA OR DAHI, ENJOYY!!

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How to make this unique Vegetarian Fish Curry

By / Healthy Recipes

Vegetarian Fish Curry, You must be little surprised after hearing this name. But yes this Recipe is purely Vegetarian. It is a traditional and authentic Vegetarian Fish Curry prepared from ground cow peas (Also known as Lobia in North India) masala paste, which is steamed and fried, and cooked in tamarind based curry. This curry is also called as Chettinad Saiva Meen Kuzhambu in South. The whole process of making this dish may seem complicated, but it is simple.

This Dish is simple and takes little time but tastes awesome. Soak the beans overnight and ground it to coarse paste along with few mentioned ingredients. You need to steam the paste and deep fry them.

Lets check the recipe now,

Ingredients

  • To Prepare Vegetarian Fish :
  • 1 cup Cow Peas / Lobia/ Black eyed Pea– soaked overnight
  • 5 garlic flakes
  • 1 tsp fennel seeds / saunf
  • 1 tsp red chili powder
  • salt as per taste
  • To Prepare Curry :
  • 2 Medium Size Onions – Chopped
  • 1 chopped Tomatao
  • 10-15 garlic flakes
  • 1/4 cup Tamarind – soaked in 2-3 cup water for 30 mins
  • 1/4 cup ground coconut paste – optional
  • 2-3 green chilies -slit at the end
  • 1/2 tsp turmeric powder
  • 2 tsp sambar powder
  • 2 tsp coriander powder
  • 1 tsp fennel seeds / saunf
  • 1/2 tsp fenugreek seeds / methi dhana
  • salt to taste
  • 1 tsp mustard seeds
  • 1 stick curry leaves

Method of Cooking

To Prepare Vegetarian Fish :

  • Soak cow peas overnight in enough water. Next day, drain the water completely and grind it in a mixer along with garlic flakes, fennel seeds, chili powder and salt to coarse paste. Don’t add water while grinding.
  • Take a banana leaf and cut it into rectangular shapes. Spread the thick masala paste on it and fold the leaf.
  • Steam it in a idli cooker or steamer for 10-15 mins till the paste gets cooked. Let it cool down completely. Remove the leaves carefully and cut them into like fish pieces or you can also make a patty instead of this shape.
  • Heat oil for deep frying in a pan or kadai. Fry those pieces till it turns golden brown on all the sides. Remove them and drain the excess oil using absorbent tissue paper. Keep the fried vegetarian fish aside.

To Prepare Curry :

  • Soak tamarind in 2-3 cups water for 30 mins. Later, squeeze the pulp and extract water. Strain the water and keep it aside.
  • Heat 1-2 tbsp any vegetable oil in a pan or kadhai. Tamper mustard seeds, fennel seeds, fenugreek seeds and curry leaves.
  • Add onions, green chilies and garlic flakes. Cook for a min on low-medium flame. Add chopped tomato and mash the pulp.
  • Add tamarind water, turmeric powder, sambar powder and coriander powder. Stir well and add salt to taste. Let it cook for 3-5 mins on low-medium flame. Add more water in needed.
  • Later switch to low flame and cook for 15 mins till the oil separates from curry. After 15 mins, add ground coconut paste if you are using. Let it cook for another 10 mins till curry becomes thick. Adjust the salt and spice accordingly.
  • Add fried vegetarian fish pieces and let it cook for another 5 mins on low flame. And then turn off the flame.

Your Vegetarian Fish Curry is ready to serve with Paratha/ Roti/ Rice…

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How to make High Protein Dosa – Pesarattu

By / Healthy Recipes

Pesarattu is a protein rich dosa made by grinding green moong dal along with spices into a batter, the batter is spread on a dosa tawa and cooked like dosa. This high protein dosa is a good & healthy alternate tiffin option. It can be relished by any chutney.

Basically Pesarattu is a crepe made using green moong dal, raw rice batter along with spices. This dish is a specialty from Andhra Cuisine.

What is Pesarattu ?

Pesarattu comes from 2 words Pesara + Attu. ‘Pesara’ is Moong dal or Moong beans and ‘Attu’ means means Dosa. So Pesarattu translates to Moong Dal Dosa. Pesarattu is very easy to make once soaked and grinded, comes handy at times when you don’t have idli / dosa batter in hand. Pesarattu batter needs no fermentation so you can make dosa at once after grinding. Although Batter is grinded usually to idli batter consistency slightly smooth to make crispy dosa. But if you like crunchy texture then you can grind it slightly coarse and make thick soft pesarattu like adai or uttapam.

Ingredients

  • 1 cup green moong dal
  • 2 tbsp raw rice
  • 1 tsp cumin seeds
  • 2 nos green chillies
  • 1 inch ginger piece
  • salt to taste
  • water as required
  • a tiny pinch hing optional
  • onion chopped finely

Method

  • To a mixing bowl add 1 cup green moong dal and 2 tbsp raw rice. Pick any stones and discard if any. Soak in water for 6-8 hours. Set aside and keep it covered.
  • Rinse well atleast for 2 times.
  • Now add it mixer along with 1 tsp cumin seeds, 2 nos green chillies and 1 inch ginger, required salt. Add little water needed to grind it to a thick batter.
  • Grind it a smooth batter like idli dosa batter consistency.
  • Transfer this to a mixing bowl. Rinse the mixer with little water and add it.
  • Adjust water and make batter pourable.
  • Heat dosa tawa – sprinkle water to check.
  • Pour 2 small laddles of dosa batter and spread. Sprinkle 2 tbsp raw onion(optional), drizzle oil.
  • Slightly press the onion so that it gets stuck to the batter. Cook until it turns golden.
  • Then flip over and cook for few seconds.
  • Now flip over, fold and serve. You can make thick soft dosas too.
  • Pesarattu is ready to be served with Chutney

You can also try our Chinese dosa as well as Palak paneer dosa recipe.

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How to make Andhra Pepper Chicken

By / Weight Loss Recipes

Andhra Pepper Chicken is a flavorful chicken recipe which can be eaten as a starter or with an accompaniment. I tasted it once when I visited Hyderabad. And than tried at home, it turns out so delicious that my family finished the entire dish at one go. Andhra pepper chicken can be your simple yet guilt-free indulgence. It has a burst of spicy flavors from the pepper and garlic tempering and the tender chicken that will melt in your mouth. This recipe is healthier than the regular pepper chicken as we have reduced the amount of oil used in the recipe.

Yopu can also try our other chicken recipes like Chicken Qeema, Chicken Yakhani, Chicken Marinara

INGREDIENTS

  • Chicken – 500 grams
  • Onion – 2 diced
  • Green chili 2 slit
  • Garlic cloves 6 sliced
  • ginger garlic paste 1 tbsp
  • Salt to taste
  • Lemon juice – 2 tablespoons
  • curry leaves – 4 sprigs
  • Coriander powder – 1 teaspoons
  • Cumin 1 tsp
  • Turmeric powder – 1/4 teaspoon
  • Cinnamon stick 1/2 inch
  • Cloves 3
  • Oil – 2tbsp
  • Crushed pepper – 2 tablespoons
  • Coriander leaves – 1/4cup

METHOD OF PREPARATION

  1. Marinate the chicken piece with turmeric powder, ginger garlic paste, salt and 2 tablespoons of lemon juice, mix and keep this in the fridge for 30 minutes.
  2. Heat oil in a deep pan, temper the oil with cumin, cinnamon stick, cloves and 3/4 portion of curry leaves.
  3. Add sliced garlic, onions and cook till they turn golden.
  4. Now add green chillies and the marinated chicken, sauté for 2 minutes.
  5. Add coriander powder and crushed pepper, mix well and cook on low flame until the oil gets separated, stir and sprinkle some water if required.
  6. Add 1/4 cup water, once water will start boiling, reduce the heat and cover with the lid. Cook until chicken is done.
  7. Once the chicken is cooked open the lid and cook till the moisture evaporates.
  8. Sprinkle chopped 3/4 th of the coriander leaves and the remaining curry leaves.
  9. Before serving garnish with 1 teaspoon of Lemon Juice and the remaining coriander leaves.
  10. Serve with hot steamed rice or roti.

For more information click here

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Easy to make heathy Paniyaram

By / Healthy Breakfast Recipes

Paniyaram – is an easy south indian breakfast dish made with idli dosa batter and mixed veggies, shallow fried into little dumplings. You can also use Ragi batter or other millet batter to make it more nutritious and gluten free. Traditionally its made from scratch… using equal parts of raw rice and boiled rice soaked with urad for few hours… then that ground batter (with no fermentation) is used to make paniyarams…But we resort to short cut method using leftover idli dosa batter for this recipe.

Vegetable Paniyaram is a South Indian breakfast dish made with idli dosa batter and mixed veggies. You can use a lot of options when it comes to vegetable depending on availability and like dislikes. In this recipe we are trying various new veggies to give it a little twist both in taste and colour.

You can also try our Jowar Palak Appe

Lets come over to our recipe…It hardly takes 20-25 mins to get ready.

INGREDIENTS

Main Ingredients

  • 3 cups Idli Dosa Batter/Ragi Dosa Batter
  • 1 Big beetroot juice

Ingredients to temper

  • 1 tablespoon Oil
  • 1/2 teaspoon Mustard seeds
  • 1 teaspoon Split black gram
  • 1/2 teaspoon Cumin seeds
  • 5 each Curry leaves minced
  • 1/4 teaspoon Asafoetida

Ingredients to saute

  • 1/4 cup Onion chopped
  • 2 each Green chilli minced
  • 1/2 cup Carrot, Beans, Broccoli, Peas, Cabbage any mixed veggie of choice
  • 1/4 cup Leafy greens (In this recipe we have used palak) chopped
  • 1 teaspoon Ginger minced
  • 1 tablespoon Grated Coconut
  • 1/4 teaspoon Salt just for the veggies
  • 2 tablespoons Oil for making the paniyaram

METHOD OF COOKING

  • Heat oil in a pan and temper with mustard, split black gram, cumin, asafoetida and curry leaves.
  • Saute the minced veggies. Onion, green chilli, ginger, carrots, Peas, Broccoli, leafy greens along with tiny bit of salt. Add in the turmeric powder too.
  • Grate beetroot and extract juice from it by hand itself. Now add this juice and beetroot to the batter.
  • Also add sautéed veggies to the batter and give it quick mix to combine everything. 
  • Heat the paniyaram pan and pour few drops of oil in each dent / kuzhi. Pour in about 2 tablespoons of batter in each.
  • Cover and cook of 5 minutes over medium flame.
  • Now flip to the other side and cook for another 4 to 5 minutes or until it gets crispy on the outside.
  • Once done, remove and serve with chutney. Your Colorful Paniyarams are ready to serve.

TIPS

  1. Sauteed veggie style taste better than raw veggies. 
  2. Use cast iron pan to make it more nutritious. 

For more information click here

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Easy Steps for making Keto Lemon Chicken

By / Keto Recipes

Keto Lemon Chicken is a super easy dish which can be prepared easily by beginners chef. With a hefty kick of pepper and zesty lemony taste, the sauce delivers just the right amount of punch. It looks a touch fancy but comes together in a flash! Great for entertaining…or Tuesday night. Serve this Keto Lemon Pepper Chicken with a simple green salad for a complete meal!

You can also try our other KETO recipes like Chicken nuggets, Chicken dahi kali mirch, Keto momos

I am so excited to be back here to share this crazy-good Keto Lemon Chicken recipe!

Lets start preparing our recipe…

INGREDIENTS

  1. 500gm Chicken without skin
  2. 2 tbsp Ginger Garlic Paste
  3. 1 tbsp Corriander chutney
  4. 2 Lemons
  5. 250gm Hung curd or Greek Yogurt
  6. 2 tsp Crushed Black pepper powder
  7. Black salt as per taste
  8. 1/2 lemon zest
  9. 2 tsp chaat masala
  10. 4 tbsp Butter
  11. 3 tbsp Cream
  12. 1 tsp kasoori methi

METHOD OF COOKING

STEP 1 – Take a Bowl and marinate chicken with ginger garlic paste, coriander chutney, Lemon juice and keep aside for 30 minutes.

STEP 2 – Take another bowl and add Hung Curd or Greek Yogurt, put some black pepper, black salt, lemon zest, chat masala in it. Mix all together and add already marinated chicken in this bowl. Keep asied for 10-15 mins.

STEP 3 – Heat 4 tbsp of butter and add the marinated chicken in it. Let it simmer for 30-35 minutes. Add 3 tbsp cream, 1 tsp kasoori methi (optional), Black pepper in it and mix thoroughly. And serve hot

YOUR AMAZING KETO LEMON CHICKEN IN READY TO SERVE !!

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Hope you like this recipe.

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Step wise recipe for Keto Dahi Tadka

By / Keto Recipes, Weight Loss Recipes

Keto Dahi Tadka is a lip-smacking dish that goes well with Keto Roti, Keto Chila, Keto Dosa etc. Add a tadka of taste to the basic curd and amp up your meals in a jiffy. You just need a handful of ingredients to prepare a spicy tadka for the curd. To add a refreshing tinge to the keto dahi tadka, tear a few mint leaves and mix them with the tadka.

You can also try our other keto recipes like Keto Pancakes, Keto chicken nuggets

Before moving on to the recipe, you must be having few questions in mind related to the intake of yogurt/Curd during Keto diet. So here are your answers!!

Can I eat yoghurt/Curd on keto ?

Yes. But because the lactose in milk will break down into sugar that will go into your bloodstream, “if you’re going to eat yogurt, it will have to be somewhat minimized in your diet,” Read the nutrition label on your yogurt and determine what portion will fit into your carbohydrate limit. Also important is to spread out your carbs throughout the day to stay in ketosis. So also make sure that any yogurt toppings are not high in carbs, like traditional grain-based granola or Fruits.

Is Curd/Yoghurt healthy ?

Yes. A large amount of research suggests that yogurt delivers health benefits. The fermentation creates health-promoting compounds that may help reduce blood pressure, enhance the immune system, and act as an antioxidant and an anti-inflammatory agent, says research.

Do try this recipe and let us know how it turned out to be.

Ingredients

  • 1 cup Greek yoghurt or Hung Curd
  • One small onion
  • Few curry leaves
  • 1/4 teaspoon cumin seeds
  • 1 teaspoon cumin powder
  • salt as required
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon asafoetida
  • 1 teaspoon mustard seeds

Method

  1. Step 1 – Pour curd in a large bowl and whisk properly. Add salt as per taste and whisk well. Now add cumin powder and mix well.
  2. Step 2 – Prepare the tempering Heat oil in a pan. Now add asafoetida, cumin seeds, mustard seeds, curry leaves and sauté for a minute. And add chopped onion, sauté it till translucent.
  3. Step 3 – Pour the tempering on the whisked curd, give a gentle mix and serve. Pair up with Keto Pakora, Keto Dosa, keto roti and enjoy.

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Lets Learn how to make Keto Sambar and Chutney

By / Keto Recipes, Weight Loss Recipes

Keto Sambar and Chutney is a twist to the normal south Indian sambar and coconut chutney . In this recipe we removed the lentils and tamarind both. If you are worried about the taste, don’t. Keto sambar is as good in flavor as is the traditional sambar, or might be even better.

Come on Lets start with our recipe now ….

INGREDIENTS –

  • 1 tsp turmeric
  • 25 gm bottle gourd
  • 1 medium size onion
  • 25 gm zucchini
  • 1 pepper
  • 10 curry leaves
  • 2  tbsp. desiccated coconut (optional- depending on the availability)
  • 1 tsp coriander powder
  • 1 and a half  cup of water
  • One  green chili or red chilly powder according to taste
  • 1  tbsp oil
  • 1  tsp. mustard seeds
  • ¼ tsp. asafoetida (if available)
  • Salt as per taste
  • Coriander or cilantro leaves for garnishing

METHOD FOR MAKING KETO SAMBAR

  • Slice and dice the vegetables and set aside together in a bowl.
  •  Mix together the coconut and coriander powder, along with the turmeric and red chilly powder.
  •  Place a Pan over a medium-low heat setting and add oil to it.
  • Now, add mustard seeds to the hot oil. And add some dried red chilies and curry leaves.
  •  Once the mustard seeds stop sputtering, add the sliced and diced veggies and green chilies. Saute for about 1 minute on medium flame. Cook till mushy and well cooked.
  • Next, add asafoetida, coconut-coriander powder, and water to the mixture. Turn on the heat and bring to a boil.
  • Add salt and mix thoroughly.
  •  Garnish with cilantro or coriander leaves before serving.

Nutritional Content

  1. Carbohydrates – 1.5 grams
  2. Fat – 3.5 grams
  3. Fiber – 0 grams
  4. Protein – 0 grams

KETO COCONUT CHUTNEY

INGREDIENTS:

  • ½ cup shredded coconut (fresh or frozen)
  • ½ inch ginger
  • 1 green chillies
  • salt to taste
  • little water for grinding

For Tempering:

  • 1 teaspoon oil
  • ½ teaspoon mustard seeds
  • ¼ teaspoon cumin(jeera) seeds
  • a pinch asafetida(hing)
  • few curry leaves
  • 1 dried red chilli

METHOD:

  • Blend all the ingredients for chutney in a blender to make a smooth paste.
  • Transfer in the serving bowl.

For Tempering:

  • Heat coconut oil in a small pan,Add mustard seeds ,cumin (jeera) seeds.Let them splutter.
  • Then add dry red chilies, curry leaves and hing. Saute for few seconds and pour the tempering over the chutney.
  • Mix the tempering with the chutney.

You can also try our Keto Dosa Recipe

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Lets learn to make Easy Keto chutney

By / Keto Recipes, Weight Loss Recipes

Keto Chutney !! Have you ever heard this term ever ?? Here in this article we will share few recipes of keto chutneys which have only 1 gm of carbohydrate in per serving (serving size 3 tbsp). People found it is pretty much impossible to buy condiments such as chutney without any added sugars from local stores. If you’ve been looking for a delicious keto chutney or relish recipe, then this recipe is going to make you very happy. And you can add Stevia/Monk fruit extract and other artificial sweeteners in your Keto chutneys.

You can also try our KETO SAMBAR AND CHUTNEY recipe.

1. Keto Green Chutney

INGREDIENTS:

  • 25 grams Coriander
  • 25 grams Fresh Mint Leaves
  • 5 grams Ginger
  • 5 grams garlic
  • 1 Green Chilli
  • 1/4 Tsp Salt
  •  lime juice to taste

Green Yogurt Chutney

  • 1 Tbsp Full Fat Greek Yogurt
  • 1 Tbsp Keto Chutney
  • 1/4 Tsp Chaat Masala

METHOD:

  1. In a food processor add all the ingredients and blend together. Your basic chutney is ready now.
  2. For the yogurt version mix all the ingredients together in a bowl. It’s ready.

2. Keto Coconut Chutney

INGREDIENTS:

  • ½ cup shredded coconut (fresh or frozen)
  • ½ inch ginger
  • 1 green chillies
  • salt to taste
  • little water for grinding

For Tempering:

  • 1 teaspoon oil
  • ½ teaspoon mustard seeds
  • ¼ teaspoon cumin(jeera) seeds
  • a pinch asafetida(hing)
  • few curry leaves
  • 1 dried red chilli

METHOD:

  • Blend all the ingredients for chutney in a blender to make a smooth paste.
  • Transfer in the serving bowl.

For Tempering:

  • Heat coconut oil in a small pan,Add mustard seeds ,cumin (jeera) seeds.Let them splutter.
  • Then add dry red chilies, curry leaves and hing. Saute for few seconds and pour the tempering over the chutney.
  • Mix the tempering with the chutney.Serve with almond flour dosa or keto pakora

3. Tomato Chutney

Kasundi: Eastern Indian Tomato Chutney Recipe

INGREDIENTS:

  • A dash of extra virgin olive oil
  • 1 medium onion diced
  • 1 teaspoons minced garlic
  • 250 gms diced tinned tomato OR Fresh Tomatoes
  • ¼ cup white vinegar or ACV – apple cider vinegar
  • 1 teaspoon minced ginger
  • 1 teaspoon minced chili or ½ teaspoon chili powder. Add to taste
  • ½ teaspoon cumin powder
  • A pinch of cloves
  • 1-2 tablespoons monk fruit blend or sweetener of choice. Sweeten to taste
  • salt and pepper to taste

METHOD:

  • Heat the oil in a medium sized sauce pan and saute the onion and the garlic until translucent, taking care not to brown.
  • Add the diced tomato, vinegar and ginger, chives, cloves, minced or powdered chili and cumin powder to the pan.
  • Add 1-2 tablespoons of monk fruit blend or sweetener of choice (or to taste) to the tomato mixture. Simmer sauce gently for about 35-45 minutes or until the liquid reduces and the chutney thickens. Season with salt and pepper to taste.
  • Allow to cool and pour into sterilized glass jars to store in the fridge, or use suitable containers to store in the freezer.

4. Keto Peanut Chutney

INGREDIENTS:

  • 3/4 cup peanuts
  • 4 green chilies – adjust to preference for spice level
  • 1 inch ginger
  • 5 curry leaves
  • 1/4 tsp lemon juice
  • 1/8 tsp salt – adjust to taste

METHOD:

  1. Add peanuts, green chilies, ginger, curry leaves, lemon juice, and salt to blender bowl.
  2. Blend until coarse powder. Then add 2 tbsp of water and grind it to a smooth paste.

For more information click here

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How to make keto pakora

By / Keto Recipes, Weight Loss Recipes

Pakora is a popular Indian fried snack. It is also called pakoda, pakodi, bhajiya, or bhajji. When thinking of pakoras, People think of a quiet evenings during the monsoon season sitting back and enjoying this treat with a hot cup of masala chai. In this article we will give a twist to these Pakoras.

These keto Pakora are as tasty as your normal Besan pakora. Trust me !! These crispy cauliflower and Onion Pakoras are coated in an Indian spiced batter with a twist of almond flour and fried until crisp and golden.

You can also try our Other Various keto recipes by clicking on this Button Below

KETO RECIPES

INGREDIENTS

  • 250 grams Onions and Cauliflower (Cut as per your preference) You can also use Paneer to make the Keto pakora
  • 2 Egg
  • 1 cup Almond flour
  • 2 Tsp Kasuri Meth/Dried Fenugreek Leaves 
  • 2 Tsp Kashmiri Red Chilli Powder
  • 1/2 Tsp Turmeric 
  • 1/4 Tsp Garam Masala Powder 
  • Chopped green chillies few
  • Chopped corriander/cilantro 1/2cup
  •  Salt to Taste
  •  Oil for Deep Frying

METHOD OF PREPARING KETO PAKORA

  1. Mix the half the kashmiri chilli powder with the half tumeric, all the garam masala and some salt (about 1/2 tsp) and mix it all to create a dry rub.
  2. Individually dab the Vegetable pieces in the spice mix and coat well. Else mix all of it together in a bowl so the paneer is well coated.
  3. To make the batter crack the eggs in a bowl and mix with some salt, the rest of the chilli powder and turmeric, kasuri methi, green chillies, corriander and mix well. Then add in the Almond flour one by one at a time till the mixture is nice and thick like a batter.
  4. Dip the Onions and Cauliflower in the batter and then deep fry. Cook till the batter is nice and golden brown.
  5. Your Pakoras are ready to serve.
  6. Serve them hot and with some Keto green chutney Or Keto Sauce

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