Gluten Free Chicken Pakora Recipe
Appetizer Recipes

Gluten Free Chicken Pakora Recipe

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Try this Gluten Free Chicken Pakora Recipe which is made without eggs and cornflour. It is a perfect evening snack and these bite-size pakoras are very addictive, you won’t be satisfied with a few pieces and yearn for more after every bite.

Pakora is a very popular street food in India and you can find many varieties like paneer pakora, bread pakora, mixed veg pakora, fish pakora, spinach pakora, methi pakora, onion pakora, and the list goes on. It is enjoyed with tea and people love to have it in winter and monsoons.

Recently, I had some chicken lying in the freezer so I thought to make this recipe but after making it I felt awful because no one was satisfied with the quantity and they were yearning for more, and guess what? I had to make the chicken pakora again the next day at my brother’s demand. 🙂

The secret to juicy gluten free chicken pakora is the marination process, which includes aromatics and traditional Indian spices. Marination not only infuses the chicken with flavors but also tenderizes it, never skip the marination process for best results.

Ramadan is around the corner you should try this recipe for this iftar. Give this recipe a try and be sure to share your feedback with me, I would love to know how it turned out. Follow us on PinterestInstagram & YouTube.

Ingredients in gluten free chicken pakora

  • Chicken– Use boneless chicken thighs or chicken breast pieces.
  • Aromatics & Spices- It requires very basic spices and aromatic, I am 99% sure that all the spices would be available in the Indian kitchen pantry. This recipe requires black pepper powder, garam masala, coriander powder, ginger garlic paste, etc
  • Flour- Rice flour for crispiness and gram flour (besan) for binding.
  • Oil– Mustard oil for marination, and refined oil, or canola oil for frying.
  • Other- Curry leaves, coriander leaves, red food color (optional), and green chilies.

How to make gluten free chicken pakora

Clean and rinse small pieces of boneless chicken thighs and drain off the water.

(Note: You can also use chicken breast instead of thighs.)

In a bowl add 300-gram boneless chicken thighs, 1 teaspoon salt, 1/2 teaspoon roasted .cumin powder, 1/2 teaspoon garam masala, 1/2 teaspoon coriander powder, 1/2 teaspoon black pepper powder, 1 teaspoon ginger garlic paste, 1 tablespoon lemon juice, 1 tablespoon gram flour (besan), 1 tablespoon rice flour, and 1/2 teaspoon mustard oil.

Marination ingredients for chicken pakora

(Note: It is not compulsory to add the same seasonings mentioned above as you can give your twist and add the seasoning of your choice. Don’t forget to add gram flour and rice flour for crispiness and binding.)

Mix it well, cover, and marinate the chicken for 45 minutes to 1 hour or overnight.

After 1 hour add 1 tablespoon of chopped mint leaves, chopped 5 to 6 curry leaves, chopped 1 green chili, and a pinch of red food color (optional).

Marinated chicken thighs

Combine it well and deep fry the marinated chicken in medium hot canola oil or refined oil until golden brown and crispy.

Serve it hot with coriander chutney or with the dip of your choice.

Frying marinated chicken in hot oil

Top tips

  • Do not skip the marination process as this step infuses the flavor in the chicken. You can even marinate it overnight if you have time and if you’re in a hurry then marinate the chicken for at least 30 minutes.
  • For extra flavor and crunch, you can add thinly sliced veggies like capsicum, onion, green onion stalk, etc.
  • Fry the pakoras in batches, avoid overcrowding.
  • Test oil heat with a pinch of batter, it should sizzle and rise slowly.
  • Ensure the oil is medium-hot before frying as oil temperature plays a crucial role in good texture. If the oil is not hot enough pakoras will become soggy.
  • Serve it hot and immediately for ultimate crispiness.

FAQs

Is chicken pakora healthy?

I don’t think so because it is a deep-fried snack that adds fats and calories but using healthier methods like air frying instead of deep frying or portion control can make it healthy. It is fine to have fried items once a week or once in 10 days.


Is chicken pakora spicy to eat?

Generally, chicken pakora is very flavourful and medium spicy. You can increase or decrease the amount of spices when making chicken pakora at home and If you’re having it at the restaurant then inquire about the spice level before ordering.


How to reheat chicken pakora?

Reheat the chicken pakora in the oven or air fryer but I would not suggest you to deep fry it again as the pakora will soak up more oil which is very unhealthy. Always keep an eye on it to avoid overcooking and drying out.


What to serve with chicken pakora?

It goes well with yogurt coriander chutney and a hot/cold drink.


Which sauce goes with chicken pakora?

Coriander chutney, yogurt coriander chutney, or momo chutney.


How long does chicken pakora last in the fridge?

Serve the fried chicken pakora immediately and marinated chicken can last for 2 to 3 days in the refrigerator.

Other chicken recipes you might like

Restaurant style chicken drums of heaven

Fried chicken without eggs and breadcrumbs

Chicken keema cutlet recipe

Chicken nuggets with ground chicken

KFC style popcorn chicken

Peri peri chicken strips

Yield: 3 serving

Gluten Free Chicken Pakora Recipe

Gluten Free Chicken Pakora Recipe

Try this Gluten Free Chicken Pakora Recipe which is made without eggs and cornflour. It is a perfect evening snack and these bite-size pakoras are very addictive, you won't be satisfied with a few pieces and yearn for more after every bite.

Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 300 grams boneless chicken thighs
  • 1/2 teaspoon garam masala
  • 1 teaspoon salt
  • 1/2 teaspoon roasted cumin powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon black pepper powder
  • 1 teaspoon ginger garlic paste
  • 1 tablespoon lemon juice
  • 1/2 teaspoon mustard oil
  • 1 tablespoon rice flour
  • 1 tablespoon gram flour (besan)
  • 1 green chilli
  • 1 tablespoon chopped mint leaves
  • 5-6 chopped curry leaves
  • 1 pinch red food color (optional)

Instructions

    1. Clean and rinse small pieces of boneless chicken thighs and drain off the water.
    2. (Note: You can also use chicken breast instead of thighs.)
    3. In a bowl add boneless chicken thighs, salt, roasted .cumin powder, garam masala, coriander powder, black pepper powder, ginger garlic paste, lemon juice, gram flour (besan), rice flour, and mustard oil.
    4. (Note: It is not compulsory to add the same seasonings mentioned above as you can give your twist and add the seasoning of your choice. Don't forget to add gram flour and rice flour for crispiness and binding.)
    5. Mix it well, cover, and marinate the chicken for 45 minutes to 1 hour or overnight.
    6. After 1 hour add chopped mint leaves, chopped curry leaves, chopped green chili, and a pinch of red food color (optional).
    7. Combine it well and deep fry the marinated chicken in medium hot canola oil or refined oil until golden brown and crispy.
    8. Serve it hot with coriander chutney or with the dip of your choice.

Notes

    • Do not skip the marination process as this step infuses the flavor in the chicken. You can even marinate it overnight if you have time and if you're in a hurry then marinate the chicken for at least 30 minutes.
    • For extra flavor and crunch, you can add thinly sliced veggies like capsicum, onion, green onion stalk, etc.
    • Fry the pakoras in batches, avoid overcrowding.
    • Test oil heat with a pinch of batter, it should sizzle and rise slowly.
    • Ensure the oil is medium-hot before frying as oil temperature plays a crucial role in good texture. If the oil is not hot enough pakoras will become soggy.
    • Serve it hot and immediately for ultimate crispiness.

Nutrition Information:

Yield:

3

Serving Size:

1

Amount Per Serving: Calories: 239Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 109mgSodium: 300mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 25g

All information presented is intended for informational purposes only.

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