Gluten-Free Chicken Pakora
Bring a delightful twist to traditional street-style snacks with our Gluten-Free Chicken Pakora recipe! Perfectly spiced and irresistibly crispy, this dish features succulent bite-sized chicken thighs coated in a gluten-free batter made from rice flour and chickpea flour, seasoned with aromatic Indian spices like garam masala, cumin, and turmeric. Fresh ginger, garlic, and green chilies add a punch of bold flavor, while baking soda ensures a light and airy crunch. Deep-fried to golden perfection, these pakoras are completely gluten-free and ideal for those with dietary restrictions. Ready in just 40 minutes, serve them piping hot with a tangy chutney or dipping sauce for a mouthwatering appetizer or snack that everyone will love.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 100 grams Rice flour
- 100 grams Chickpea flour (Besan)
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh coriander leaves
- 1 inch piece Fresh ginger
- 3 pieces Garlic cloves
- 2 pieces Green chilies
- 0.25 teaspoon Baking soda
- 250 ml Water
- 500 ml Vegetable oil (for deep frying)
Instructions
Cut the boneless chicken thighs into bite-sized pieces and place in a large bowl.
Add lemon juice to the chicken pieces and mix well. Set aside to marinate while you prepare the batter.
In a mixing bowl, combine rice flour, chickpea flour, red chili powder, turmeric powder, ground cumin, garam masala, and salt.
Finely chop the fresh coriander leaves, ginger, garlic, and green chilies. Add them to the flour mixture.
Add baking soda to the mixture and gradually start adding water to form a thick batter. The consistency should be such that it coats the back of a spoon.
Heat the vegetable oil in a deep frying pan over medium heat.
Dip each chicken piece into the batter, ensuring it is completely coated, and carefully place it into the hot oil.
Fry the chicken pakoras in batches until they are golden brown and crispy, about 5-6 minutes per batch. Ensure not to overcrowd the pan.
Remove the pakoras using a slotted spoon and drain on paper towels to remove excess oil.
Serve the Gluten-Free Chicken Pakoras hot with your favorite chutney or dipping sauce.
Nutrition Facts
Calories |
6075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 559.3 g | 717% | |
| Saturated Fat | 84.5 g | 422% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 3097 mg | 135% | |
| Total Carbohydrate | 152.8 g | 56% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 13.6 g | ||
| Protein | 133.0 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2302 mg | 49% | |
*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.
