Soy-Free Chicken Pakora
Dive into the irresistible flavors of Soy-Free Chicken Pakora, a gluten-free and soy-free twist on the classic Indian snack. Made with tender bite-sized chicken breast coated in a spiced gram flour and rice flour batter, this recipe delivers a perfectly crispy texture and bold, aromatic taste. Seasoned with vibrant spices like garam masala, cumin, and turmeric, and brightened with fresh cilantro and a splash of lemon juice, each piece is a flavor-packed delight. Ideal for appetizers or party snacks, these pakoras are fried to golden perfection and served hot with your favorite dipping sauces, such as mint chutney or ketchup. Quick to prepare and naturally gluten-free, Soy-Free Chicken Pakora is sure to impress as a crowd-pleasing treat for any occasion!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 150 grams Gram flour (Besan)
- 50 grams Rice flour
- 150 ml Water
- 2 tablespoons Ginger-garlic paste
- 1 teaspoon Red chili powder
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 1.5 teaspoons Salt
- 2 tablespoons Lemon juice
- 2 tablespoons Chopped fresh cilantro
- 500 ml Vegetable oil (for frying)
Instructions
Cut the chicken breast into bite-sized pieces approximately 1-inch in size and set aside.
In a mixing bowl, combine gram flour, rice flour, ginger-garlic paste, red chili powder, turmeric powder, ground cumin, ground coriander, garam masala, and salt.
Gradually add water to the dry ingredients while mixing, creating a smooth batter. The batter should be thick enough to coat the chicken pieces well.
Add lemon juice and chopped cilantro into the batter and stir to combine.
Add the chicken pieces to the batter and ensure each piece is fully coated.
In a deep frying pan, heat vegetable oil over medium heat to 180°C (350°F). You can test the oil by dropping a little batter into it—it should sizzle and rise to the surface slowly.
Carefully place the batter-coated chicken pieces into the hot oil, making sure not to overcrowd the pan.
Fry the pakoras in batches, if necessary, for about 6-8 minutes each or until golden brown and crisp on the outside and cooked through inside.
Use a slotted spoon to remove the pakoras from the oil and place them on a paper towel-lined plate to drain excess oil.
Serve the soy-free chicken pakoras hot with mint chutney or ketchup.
Nutrition Facts
Calories |
5854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 529.1 g | 678% | |
| Saturated Fat | 77.0 g | 385% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 5308 mg | 231% | |
| Total Carbohydrate | 144.6 g | 53% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 16.8 g | ||
| Protein | 179.6 g | 359% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 3070 mg | 65% | |
*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.
