Low Sodium Chicken Pakora
Satisfy your cravings for crispy, golden-brown indulgence with this Low Sodium Chicken Pakora recipe! Perfectly seasoned with aromatic spices like cumin, coriander, turmeric, and a hint of red chili, this Indian-inspired snack minimizes salt without compromising on bold, irresistible flavor. Tender chicken breast pieces are coated in a chickpea flour batter enhanced with fresh ginger, garlic, green chili, and zesty lemon juice, ensuring every bite is infused with flavor. Light and fluffy on the inside with a crunchy outer layer, these pakoras are deep-fried to perfection and served piping hot for maximum enjoyment. Ideal for those seeking a low-sodium alternative to traditional chicken pakoras, this dish is a guilt-free treat that's perfect for appetizers, game-day spreads, or snacking, paired with a side of tangy dipping sauce or fresh lemon wedges. Try this healthier spin on a beloved classic and bring a delicious dose of spice to your table!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 1 cup Besan (chickpea flour)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 1 Green chili, finely chopped
- 2 tablespoons Cilantro, chopped
- 0.25 teaspoon Baking soda
- 0.75 cup Water
- 1 tablespoon Lemon juice
- 2 cups Vegetable oil
Instructions
Begin by cutting the chicken breast into small bite-sized pieces.
In a mixing bowl, combine besan, ground cumin, ground coriander, turmeric powder, red chili powder, ginger paste, garlic paste, chopped green chili, and baking soda.
Slowly add water to the dry ingredients and mix to form a smooth batter. The consistency should be thick enough to coat the back of a spoon.
Stir in the chopped cilantro and lemon juice into the batter.
Immerse the chicken pieces into the batter, coating each piece thoroughly.
Heat vegetable oil in a deep frying pan over medium heat.
Once the oil is hot, carefully drop the batter-coated chicken pieces into the oil. Do not overcrowd the pan; fry in batches if necessary.
Fry the pakoras for about 6–8 minutes or until they are golden brown and crispy on all sides, turning occasionally.
Use a slotted spoon to remove the pakoras from the oil, letting them drain on paper towels to remove any excess oil.
Serve the Low Sodium Chicken Pakoras hot, garnished with a sprinkle of additional chopped cilantro and a side of lemon wedges.
Nutrition Facts
Calories |
4886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 444.5 g | 570% | |
| Saturated Fat | 65.0 g | 325% | |
| Polyunsaturated Fat | 271.3 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 2964 mg | 129% | |
| Total Carbohydrate | 93.1 g | 34% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 13.1 g | ||
| Protein | 170.9 g | 342% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2908 mg | 62% | |
*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.
