Crispy Chickpea Flour Chicken Pakoras

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Light, airy fritters with tender chicken in a spiced chickpea batter, ideal for dipping in mint chutney. This Indian-inspired vegetarian recipe, ready in about 40 minutes, pairs boneless chicken breast, chickpea flour, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 15 min Serves 2 Indian cuisine 310 cal/serving

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Ingredients

1/2 lb, thinly sliced boneless chicken breast
1 cup chickpea flour
1/4 cup all-purpose flour
1/2 tsp baking soda
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric powder
2, finely chopped green chilies
3/4 cup water
1/2 cup (for frying) vegetable oil
1/4 cup, chopped fresh cilantro

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Instructions

Step 1: In a bowl, combine 1/2 lb thinly sliced boneless chicken breast, 1 cup chickpea flour, 1/4 cup all-purpose flour, 1/2 tsp baking soda, 1 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp turmeric powder, 2 finely chopped green chilies, and 1/4 cup chopped fresh cilantro. Gradually add 3/4 cup water while mixing until a smooth, thick batter forms.
Step 2: Heat 1/2 cup vegetable oil in a deep skillet over medium heat until shimmering (350°F). Test with a small batter drop—it should sizzle immediately.
Step 3: Dip each chicken slice into batter, coating evenly. Fry 3-4 pieces at a time for 2-3 minutes per side until golden brown and crispy. Drain on paper towels.
Step 4: Continue frying until all batter and chicken are used. Serve immediately with mint chutney while hot.