Vegetarian Chicken Pakora
Crispy, spicy, and absolutely irresistible, this Vegetarian Chicken Pakora is a plant-based twist on the classic Indian snack! Made with tender plant-based chicken pieces coated in a flavorful batter of gram flour, aromatic spices, and fresh herbs, these golden-brown fritters are deep-fried to perfection. The addition of cumin, coriander, garam masala, and a hint of red chili powder infuses each bite with bold, authentic flavors, while fresh ginger and green chili give it a subtle kick. Perfect as an appetizer or snack, these pakoras are best served hot with zesty lemon wedges and your favorite chutney. Quick to prepare in just 35 minutes, they're a delicious way to satisfy your cravings for crispy, plant-based indulgence without compromising on taste. A must-try for lovers of Indian street food and meat-free delights!
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Recipe Information
Ingredients
- 250 grams Plant-based chicken pieces
- 150 grams Gram flour (besan)
- 180 ml Water
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Baking powder
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves, chopped
- 1 teaspoon Fresh ginger, grated
- 1 Green chili, finely chopped
- as needed Oil for deep frying
- as needed Lemon wedges for serving
Instructions
In a large mixing bowl, combine the gram flour, cumin seeds, coriander powder, turmeric powder, red chili powder, garam masala, baking powder, and salt.
Slowly add water to the dry mixture, whisking continuously to form a smooth batter. The consistency should be thick enough to coat the back of a spoon yet smooth enough to drip slowly.
Add the chopped coriander leaves, grated ginger, and green chili to the batter. Mix well.
Fold in the plant-based chicken pieces, ensuring they are well coated with the batter.
Heat oil in a deep frying pan over medium heat. To check if the oil is ready, drop a small bit of batter into the oil. If it sizzles and rises to the surface, the oil is ready.
Carefully drop battered plant-based chicken pieces into the hot oil, being cautious not to overcrowd the pan. Fry in batches if necessary.
Fry for 5-7 minutes or until the pakoras are golden brown and crisp, turning occasionally to ensure even cooking.
Use a slotted spoon to remove the pakoras from the oil and place them on a plate lined with paper towels to drain excess oil.
Serve hot with lemon wedges and your favorite chutney or dipping sauce.
Nutrition Facts
Calories |
1135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3700 mg | 161% | |
| Total Carbohydrate | 108.5 g | 39% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 16.3 g | ||
| Protein | 84.8 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2016 mg | 43% | |
*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.
