Easy Crispy Chicken Pakora
This Gluten-Free Chicken Pakora is deceptively easy to make. The flours used actually lend a better flavour and texture to the dish, than wheat flour would!
Servings: 6 People
Calories: 205kcal
Ingredients
- 1 ¼ cups Garbanzo / Chickpea Flour
- ¼ cup White rice flour
- 1 ½ teaspoon hot curry powder
- ½ teaspoon coriander
- 1 teaspoon salt
- ¼ teaspoon baking powder
- 2 tablespoon finely chopped cilantro
- 1 cup water
- 3-4 large boneless skinless chicken breasts,trimmed
- ¼ cup additional garbanzo flour
- Cilantro-Mint Chutney
Instructions
- Start heating your vegetable oil to 365F – you’ll want at least 2-3″ of oil in your pot or deep fryer.
- In a large bowl, combine flours, spices, salt, baking powder, and cilantro. Add water, stir well to form a thick batter.
- Allow batter to sit for 5 minutes or so, to soften the bean flour.
- Slice your chicken breasts into fingers, toss with additional garbanzo flour, then dredge in the batter.
- Carefully transfer a few battered chicken fingers to the preheated oil.
- Fry for a few minutes on each side, until golden brown and cooked through.
- Use a slotted metal spoon to transfer fried chicken to paper towels.
- Serve hot, with with cilantro-mint chutney.
Video
Notes
Due to software limitations, the nutritional information does not include deep frying. Expect that the oil will add some fat and calories to the total.
Nutrition
Calories: 205kcal | Carbohydrates: 23g | Protein: 19g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 495mg | Potassium: 463mg | Fiber: 3g | Sugar: 3g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg