Low Carb Chicken Pakora
Craving crispy, flavorful chicken pakoras without the guilt? This Low Carb Chicken Pakora recipe offers a healthier twist on the beloved Indian snack while keeping all the delectable taste intact. Made with protein-packed chicken breast, a blend of almond and coconut flours, and aromatic spices like garam masala, cumin, and turmeric, these pakoras are marinated in Greek yogurt and lemon juice for an irresistible tangy kick. The gluten-free batter, enriched with fresh cilantro and egg, creates a perfectly crunchy coating that you'll adore. Quick to prepare and ideal for keto or low-carb diets, these golden-brown bites are fried to perfection and best served with mint chutney or your favorite dipping sauce. Perfect for appetizers, parties, or satisfying snack cravings, this recipe combines bold Indian flavors with healthy ingenuity to brighten your day!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 100 grams Almond flour
- 50 grams Coconut flour
- 150 grams Greek yogurt
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 2 teaspoons Garam masala
- 1 teaspoon Ground cumin
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Egg
- 2 tablespoons Lemon juice
- 2 tablespoons Cilantro (fresh)
- 500 milliliters Oil (for frying)
Instructions
Cut the chicken breast into bite-sized pieces, ensuring they are of uniform size for even cooking.
In a large mixing bowl, combine Greek yogurt, ginger paste, garlic paste, garam masala, ground cumin, coriander powder, turmeric powder, chili powder, salt, black pepper, and lemon juice. Mix well to form a marinade.
Add the chicken pieces to the marinade, ensuring each piece is well coated. Let it marinate for at least 15 minutes to allow flavors to infuse.
In another bowl, whisk the egg and mix it with almond flour and coconut flour to form a thick batter.
Finely chop the fresh cilantro and add it to the batter mixture.
Heat oil in a deep pan or skillet over medium-high heat until it reaches 180°C (350°F).
Dip each marinated chicken piece into the batter, coating it evenly, then carefully place it into the hot oil.
Fry in batches, not overcrowding the pan, until the chicken pieces are golden brown and cooked through, approximately 5-7 minutes.
Remove the pakoras from the oil using a slotted spoon and drain them on a paper towel to remove excess oil.
Serve hot with a side of mint chutney or your favorite sauce.
Nutrition Facts
Calories |
6242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 584.7 g | 750% | |
| Saturated Fat | 86.9 g | 435% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 631 mg | 210% | |
| Sodium | 5152 mg | 224% | |
| Total Carbohydrate | 85.3 g | 31% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 12.6 g | ||
| Protein | 191.4 g | 383% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 536 mg | 41% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2463 mg | 52% | |
*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.
