Dairy-Free Chicken Pakora
Indulge in the irresistible flavors of this **Dairy-Free Chicken Pakora**, a gluten-free and protein-packed spin on the classic Indian snack. Featuring bite-sized pieces of tender chicken coated in a spiced chickpea flour batter, this recipe is infused with aromatic ingredients like garam masala, cumin, turmeric, and ginger-garlic paste, ensuring each piece is bursting with flavor. A splash of lemon juice and fresh coriander add zesty brightness, while a hint of green chili brings just the right amount of heat. Deep-fried to golden perfection, these crispy pakoras are the ultimate dairy-free appetizer or snack that pairs perfectly with your favorite chutneys. Quick to marinate and cook, they’re ideal for entertaining or as a comforting treat for any occasion. Try this easy, flavorful recipe for a crowd-pleasing dish that's sure to impress!
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Recipe Information
Ingredients
- 500 grams Chicken breast, boneless and skinless
- 150 grams Chickpea flour (besan)
- 180 ml Water
- 2 tablespoons Ginger-garlic paste
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1.5 teaspoons Salt
- 2 tablespoons Fresh coriander leaves, chopped
- 2 units Green chili, finely chopped
- 1 tablespoon Lemon juice
- 1 liter Oil, for deep frying
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
In a large mixing bowl, combine chickpea flour, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, and salt.
Gradually add the water to the dry ingredients, stirring continuously to make a smooth, lump-free batter.
Add the chicken pieces into the batter, ensuring they are well-coated. Let them marinate for at least 20 minutes for optimal flavor.
Stir in the chopped coriander leaves and green chilies into the chicken batter. Also add the lemon juice and mix well.
In a deep frying pan, heat the oil over medium heat. To test the oil's readiness, drop a small amount of batter into it; if it sizzles and rises to the surface, it's ready.
Carefully drop the batter-coated chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry them in batches if necessary.
Fry the chicken pakoras until they are golden brown and crispy on all sides, about 5-7 minutes per batch.
Remove the pakoras with a slotted spoon and place them on paper towels to drain excess oil.
Serve the dairy-free chicken pakoras hot with your favorite chutney or sauce.
Nutrition Facts
Calories |
9541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 939.9 g | 1205% | |
| Saturated Fat | 133.7 g | 668% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 4041 mg | 176% | |
| Total Carbohydrate | 106.6 g | 39% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 18.6 g | ||
| Protein | 191.6 g | 383% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 207 mg | 16% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2953 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
