{"id":31020,"date":"2023-07-14T13:40:13","date_gmt":"2023-07-14T17:40:13","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=31020"},"modified":"2023-07-14T14:06:24","modified_gmt":"2023-07-14T18:06:24","slug":"gluten-free-chicken-pakora","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/gluten-free-chicken-pakora\/","title":{"rendered":"Chicken Pakora"},"content":{"rendered":"

Chicken Pakora is deceptively easy to make, and inherently gluten-free. The traditional flours used lend a better flavour & texture to the dish, than wheat flour!\t<\/p>\n

\"Several<\/p>\n

Note: This recipe was first posted on my original blog, Celebration Generation, on March 21, 2013. It was transferred over to this blog - existing comments and all - on 9\/29\/2022, and most recently updated on 7\/14\/2023.<\/i> <\/p>\n

Remember when I went on my Pakora making binge, posted my Cilantro-Mint Chutney Recipe<\/a>, promised recipes, and then procrastinated on it for a few months? <\/p>\n

Well, I finally getting around to posting the final recipe from that... only 8 months later..<\/p>\n

Anyway... here's my easy chicken pakora recipe!<\/p>\n

Delicious chicken pakora - aka chicken pakodi or chicken pakoda - is a popular Indian street food . Tender chicken is battered - the batter including a blend of fragrant spices! - and fried into crunchy chicken bites.<\/p>\n

Much like with my other crunchy pakoras, these fried chicken fritters are one of those food items that SHOULD in inherently gluten free, in restaurants - but the batter is often cut with wheat flour, and there\u2019s often a risk of cross contamination. <\/p><\/div>\n

Never fear, though! <\/p>\n

This crispy chicken pakora is easy to make, and tastes quite authentic - it rivals any I\u2019ve had in Indian restaurants!<\/p>\n

As with all of my gluten-free pakora recipes, they're especially delicious with my Cilantro-Mint chutney<\/a>!<\/p>\n

Oh, and bonus? <\/p>\n

If you leave the spice and cilantro out, and cut the chicken into chunks instead of fingers... these crunchy chicken pakoras
\nare a great substitute for chicken nuggets! <\/p>\n

SO GOOD.<\/p><\/div>\n

\"Several <\/p>\n

\n

Ingredients<\/h2>\n

If you\u2019ve cooked Indian food before, you\u2019ll recognize the elements used n the crispy pakoras as fairly simple ingredients.<\/p>\n

If you haven\u2019t, no worries - these are all fairly basic ingredients that you should be able to find in pretty much any grocery store.<\/p>\n

I do have a few notes for you on the following ingredients:<\/p>\n

Chicken<\/h4>\n

I like to use boneless skinless chicken breasts for this, which I generally cut into strips. <\/p>\n

Sometimes I\u2019ll just the chicken breast into chunks \/ chicken nuggets, but I generally prefer the chicken-to-coating ratio when done as chicken fingers.<\/p>\n

That said, you can use whatever boneless chicken pieces you\u2019d like - I\u2019ve been told that people have a lot of success using boneless chicken thighs with this recipe.<\/p>\n

Boneless is key, though - I\u2019d avoid using bone-in chicken pieces.<\/p>\n

Other than that, just keep a eye on the cooking. The times given are approximate, and will vary with the size of your chicken pieces.<\/p><\/div>\n

\n

The Flours<\/h4>\n

When done tradtionally, chicken pakora batter is naturally gluten free, using both Chickpea Flour<\/a> \/ Garbanzo Bean Flour<\/a> and White Rice Flour<\/a>, rather than a wheat based all purpose flour.<\/p>\n

Both ingredients are available in most large grocery stores - assuming they have a decent gluten free section.<\/p>\n

Other than that, both are generally readily available at Indian \/ South Asian grocers. The chickpea flour would also be known as gram flour or besan \/ besan flour, in those shops.<\/p><\/div>\n

\n

Herbs, Dry Spices, Etc<\/h4>\n

I use just a couple basic Indian spices and herbs in this recipe, which I see as a base recipe (more on that in a minute!). At the very least, I use:<\/p>\n

Fresh cilantro leaves (AKA fresh coriander leaves)
\nCurry Powder<\/a>
\nCoriander Powder<\/a><\/p>\n

... This was how I first started making chicken pakora, and I see it as a starting point. While fantastic as it is, there\u2019s a lot of room for customization!<\/p>\n

I\u2019ll generally add other spices as I see fit, depending on what we\u2019re in the mood for. A few ideas:<\/p>\n

I\u2019ve taken to adding a tablespoon or two of Ginger Garlic Paste<\/a> to the batter. Grated fresh ginger is another great option, as is ginger paste, with or without pressed garlic cloves.<\/p>\n

Sometimes I\u2019ll add finely - VERY finely - chopped green chilies to the batter - and the spice levels.<\/p>\n

As for spice powders, there are all kinds of different ways you can customize the batter. <\/p>\n

Add some Cumin Powder<\/a>, Garam Masala Powder<\/a> , Chaat Masala<\/a>, turmeric powder, black pepper, or Tandoori Masala<\/a> for additional depth.<\/p>\n

Try a bit of Red Chili Powder<\/a>, Kashmiri Chili Powder<\/a>, and\/or Cayenne Pepper<\/a> for a bit of heat.<\/p>\n

You\u2019ll also need some salt and baking powder.\n<\/p><\/div>\n

\n

Oil for Frying<\/h4>\n

You\u2019ll want an oil with a high smoke point when deep frying.<\/p>\n

I recommend vegetable oil - that\u2019s what I use - canola oil, or peanut oil.<\/p>\n

Dips<\/h4>\n

It\u2019s not part of the recipe, but who wants any kind of battered and deep fried chicken dish without dips?<\/p>\n

Personally, I like my Cilantro Mint Chutney<\/a> - a bright green chutney - to dip these in.<\/p>\n

My husband loves Tamarind chutney, so we generally have both on hand.<\/p><\/div>\n

\"Several<\/p>\n

\n

Equipment<\/h4>\n

I used to use an actual deep fryer when making chicken pakora, but now that I\u2019m in a smaller kitchen, I just use a heavy bottomed, deep pan.<\/p>\n

Because this doesn\u2019t have the built in temperature control that deep fryers do, I use an IR Thermometer<\/a> to keep track of the temperature.<\/p>\n

A candy\/deep frying thermometer also works, though!\n<\/p><\/div>\n

\"Several<\/p>\n

\n

How to Make Chicken Pakora<\/h2>\n

The full recipe is in the recipe card at the end of this post, this is a quick step by step walk through, in pictures!<\/i><\/p>\n

Start heating your vegetable oil temperature to 365 F \u2013 you\u2019ll want at least 2-3\u2033 of oil in your pot or deep fryer.<\/p>\n

Note: When I\u2019m not using an actual deep fryer, I\u2019ll usually start heating my oil over medium-high heat, then reduce it to medium as the oil approaches the right temperature.<\/i><\/p>\n

In a large mixing bowl, combine flours, spices, salt, baking powder, and cilantro. Add water, stir well to form a thick batter.<\/p>\n

Allow batter to sit for 5 minutes or so, to soften the bean flour.<\/p><\/div>\n

\"A<\/p>\n

Slice your chicken breasts into fingers - or small pieces, as shown with this batch .<\/p>\n

\"A<\/p>\n

Toss chicken pieces with additional garbanzo flour - shaking off the excess - then dredge in the chickpea flour batter.<\/p>\n

Allow excess pakora mixture to drip off each piece of chicken, before carefully transferring to the hot oil.<\/p>\n

Fry in small batches for a few minutes on each side, until golden brown and cooked through.<\/p>\n

Use a slotted metal spoon to transfer fried chicken to paper towel, to absorb the excess oil.<\/p><\/div>\n

\"A<\/p>\n

Let the temperature of the oil come back up before cooking the second batch.<\/p>\n

Serve hot, with cilantro-mint chutney or sweet chilli sauce, and a cup of masala chai! <\/p>\n

If you add something like basmati rice as a side dish, you can serve your easy Indian chicken pakoras as a main dish, rather than as crunchy chicken appetizers \ud83d\ude42 <\/p><\/div>\n

\n

Air Fryer Chicken Pakora<\/h4>\n

Place battered chicken pieces on a parchment lined baking sheet, freeze until soliid.<\/p>\n

Once frozen, you can either air fry them immediately, or transfer to a freezer bag for longer term storage.<\/p>\n

To air fry, preheat air fryer to 400 F<\/p>\n

Spray air fryer basket with cooking spray, arrange frozen chicken pieces in the basket, leaving a bit of room between each. Spray with pan spray.<\/p>\n

Air fry for 20-22 minutes, or until golden brown and cooked through.<\/p><\/div>\n

\"Several<\/p>\n

\n

More Gluten-Free Indian Recipes<\/h2>\n

Craving some curry, pakoras, and chutney? I\u2019ve got some delicious Indian Recipes<\/a> for you!<\/p>\n

Aloo Pakora<\/a>
\nButter Chicken<\/a>
\nChicken Shahi Korma<\/a>
\nCilantro Chicken<\/a>
\nCilantro-Mint Chutney<\/a>
\nCorn Pakora<\/a>
\nCucumber Raita<\/a>
\nGluten-Free Samosas<\/a>
\nGobi Pakora<\/a>
\nMango Lassi Popsicles<\/a>
\nMixed Vegetable Pakora<\/a>
\nMushroom Pakora<\/a>
\nOnion Pakoda<\/a>
\nPalak Pakoda<\/a>
\nPaneer Pakora<\/a><\/p>\n

... I even have a few diet friendly adaptations on my low carb blog, Low Carb Hoser:<\/p>\n

Keto Butter Chicken<\/a>
\nLow Carb Chicken Korma<\/a>
\nKeto Chicken Biryani<\/a>
\nLow Carb Shrimp Curry<\/a>\n<\/div>\n

\"Several<\/p>\n

\n

Share the Love!<\/h2>\n

Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen<\/a>. We're also on Pinterest<\/a>, so you can save all your favourite recipes to a board!<\/p>\n

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.<\/p>\n

Finally, if you love this recipe, please consider leaving a star rating and a comment, and\/or sharing the link on social media!<\/p><\/div>\n

\"Several<\/p>\n

<\/div>
\n\t
\"Several<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n<\/path><\/g><\/svg><\/span> Pin Recipe<\/a>\n <\/g><\/svg><\/span> Save Recipe<\/a><\/g><\/svg><\/span> Saved!<\/a><\/span>\n\t\n\t
<\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span>
5<\/span> from 3<\/span> votes<\/div><\/div>\n<\/div>\n

Easy Crispy Chicken Pakora<\/h2>\n
<\/div>\n
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!<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Resting time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Appetizer, Main Course<\/span><\/div>
Cuisine: <\/span>Indian<\/span><\/div><\/div>\n
Servings: <\/span>6<\/span> People<\/span><\/span><\/div>\n
Calories: <\/span>205<\/span>kcal<\/span><\/span><\/div>\n
Author: <\/span>admin<\/span><\/div>\n\n\n

Ingredients<\/h3>