Keto Chicken Pakora
Satisfy your cravings for crispy, flavorful snacks with this Keto Chicken Pakora recipe, a low-carb twist on the classic Indian favorite. Made with tender boneless chicken thighs and coated in a spiced batter of almond and coconut flour, this dish delivers all the bold flavors of traditional pakoras without breaking your keto goals. Infused with aromatic ginger, garlic, turmeric, and cumin, and fried to golden perfection in coconut oil, these bite-sized delights are bursting with taste and texture. Quick and easy to prepare in just 50 minutes, this protein-rich appetizer is perfect for sharing or as a guilt-free indulgence. Pair it with a refreshing mint chutney or creamy yogurt dip for the ultimate low-carb treat that’s sure to impress! Keywords: keto pakora, low-carb chicken recipe, almond flour pakora, gluten-free Indian snacks, crispy chicken pakoras.
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Recipe Information
Ingredients
- 500 g Boneless chicken thighs
- 100 g Almond flour
- 30 g Coconut flour
- 2 large Eggs
- 1 tbsp Ginger paste
- 1 tbsp Garlic paste
- 1 tsp Red chili powder
- 0.5 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1 tsp Salt
- 2 tbsp Chopped fresh cilantro
- 2 tbsp Lemon juice
- 0.5 tsp Baking powder
- 0.5 tsp Ground black pepper
- 300 ml Coconut oil
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a large mixing bowl, combine almond flour, coconut flour, red chili powder, turmeric powder, cumin powder, coriander powder, baking powder, and salt. Mix well.
In a separate bowl, beat the eggs and add ginger paste, garlic paste, chopped cilantro, lemon juice, and ground black pepper. Mix until well combined.
Add the egg mixture to the flour mixture and stir to form a smooth batter.
Gently fold the chicken pieces into the batter, ensuring each piece is well coated with the mixture.
Heat the coconut oil in a deep frying pan over medium heat. Ensure the oil is hot but not smoking.
Carefully drop the batter-coated chicken pieces into the hot oil in batches, avoiding overcrowding.
Fry the chicken pakoras for about 5-7 minutes per side or until they turn golden brown and crispy.
Once cooked, remove the pakoras from the oil using a slotted spoon and drain excess oil on paper towels.
Serve the keto chicken pakoras hot with a side of mint chutney or yogurt dip for added flavor.
Nutrition Facts
Calories |
4334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 396.6 g | 508% | |
| Saturated Fat | 258.4 g | 1292% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 805 mg | 268% | |
| Sodium | 4019 mg | 175% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 7.4 g | ||
| Protein | 144.0 g | 288% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 436 mg | 34% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1806 mg | 38% | |
*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.
