Pakaura

Whenever I go to potluck dinners or other functions at the mosque that involves food I am often extremely limited in the amount of food that I can have on a ketogenic lifestyle. I bring something I can consume myself, but it is supposed to be an opportunity to share dishes and taste new ones. Fat is usually not hard find, but it is usually combined with rice, couscous, noodles, or bread. The great news is that pakaura is mixed with chickpea flour (which is acceptable in small amounts on keto). The bonus is that it’s super easy to make and it carries easily as well, so it’s ideal not only for potlucks, but for outdoor picnics and BBQs, school lunches (oh yes, the time is upon us again!). It’s a healthy alternative to hashbrowns for breakfast, and so much tastier as well! If it’s something you would see yourself trying, then read on.

This recipe makes enough pakauras for a dozen people, so you can cut it in half, or thirds if your family is smaller, or if you don’t want to freeze them for future occasions.

Ingredients:

3 large zucchinis, grated

1 onion, grated

6 cloves garlic, crushed

1 bunch of parsley, finely chopped

1 Tbsp bzar (this is a Libyan mix of spices: turmeric, rose petals, curcum, cumin and anis seed crushed together, but you can limit yourself to turmeric and cumin in a ratio of 2:1)

1 Tbsp chili pepper spice

1 Tbsp salt

6 eggs

1 c chipckpea flour (plus about 1/4 c to hold until the end)

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Directions:

Mix all ingredients with a spoon. Heat oil in your frying pan (1/2 – 1 cm of oil is sufficient for the entire batch) on medium-high, as you would for any frying. Drop heaping spoon-fulls into the pan and spread the mix out a little, so as to make the patty a bit thinner. As soon as the sides begin to dry up and you see tiny bubbles in the center (like pancakes), flip the patties over for a minute or two more, and then remove from the heat into either a strainer or a plate lined with paper-towel, to remove excess grease.

 

As you approach the bottom of the mix, you’ll notice that the batter will be more liquid, as the zucchinis release their water. This is a good time to add the extra chickpea flour, in order to maintain the same consistency throughout your pakauras.

 

 

You can add fresh hot peppers, or other vegetables you enjoy.

Hope you’ll try this recipe, and if you do, be sure to comment below, on my FB page, tag me on Instagram with your picture @caterpillarsister, comment on my Pintrest board about this recipe, or hashtag #ketopakaura @cafecaterpillah . I’d love to see how they turn out!

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