Vegan Chicken Pakora
Indulge in the irresistible crunch and bold flavors of Vegan Chicken Pakora—an entirely plant-based twist on a beloved classic! This recipe transforms textured vegetable protein (TVP) chunks into golden, crispy bites, expertly seasoned with aromatic spices like garam masala, turmeric, and cumin. Coated in a mix of chickpea and rice flours for a perfectly crisp exterior, these pakoras are further enhanced with fresh spinach, coriander leaves, and a zing of lemon juice. Quick to prepare and perfect for sharing, these vegan delights are deep-fried to perfection and pair beautifully with your favorite chutney or dipping sauce. Ideal for snacking, appetizers, or party platters, this guilt-free vegan recipe delivers all the comfort of traditional chicken pakoras—without the chicken!
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Recipe Information
Ingredients
- 1 cup Textured vegetable protein (TVP) chunks
- 1 cup Hot water
- 1 cup Chickpea flour (besan)
- 0.25 cup Rice flour
- 2 tablespoons Cornstarch
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Chili powder
- 1 teaspoon Salt
- 1 teaspoon Garlic paste
- 1 teaspoon Ginger paste
- 0.5 cup Fresh spinach leaves, finely chopped
- 0.25 cup Fresh coriander leaves, chopped
- 1 tablespoon Lemon juice
- 0.5 cup Water
- 2 cups Vegetable oil (for deep frying)
Instructions
Place the TVP chunks in a bowl and pour 1 cup of hot water over them. Let them soak for about 10 minutes until rehydrated and soften.
In a large bowl, combine chickpea flour, rice flour, cornstarch, garam masala, turmeric powder, cumin powder, chili powder, and salt. Mix well.
Add garlic paste, ginger paste, finely chopped spinach leaves, chopped coriander leaves, and lemon juice to the flour mixture. Stir to combine.
Drain the TVP chunks and squeeze out any excess water. Add them to the flour mixture.
Gradually add 0.5 cup of water to the dry ingredients, mixing until you achieve a thick, smooth batter. The batter should coat the TVP chunks well. Adjust the water quantity if needed.
Heat vegetable oil in a deep frying pan over medium heat. To check if the oil is ready, drop a small amount of batter into the oil; it should immediately sizzle and rise to the surface.
Carefully drop spoonfuls of the coated TVP chunks into the hot oil, ensuring they don’t overcrowd the pan.
Fry the pakoras, turning occasionally, until they are golden brown and crispy on all sides. This should take approximately 5-6 minutes per batch.
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 hot with your choice of chutney or dipping sauce.
Nutrition Facts
Calories |
5476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 484.7 g | 621% | |
| Saturated Fat | 67.4 g | 337% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2091 mg | 91% | |
| Total Carbohydrate | 188.3 g | 68% | |
| Dietary Fiber | 41.3 g | 148% | |
| Total Sugars | 18.4 g | ||
| Protein | 112.3 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 458 mg | 35% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 3023 mg | 64% | |
*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.
