Crispy Chickpea Flour Chicken Pakoras
Light, airy fritters with tender chicken in a spiced chickpea batter, ideal for dipping in mint chutney. This indian-inspired vegetarian ready in about 40 minutes pairs thinly sliced 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Crispy Chickpea Flour Chicken Pakoras take to make?
Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Crispy Chickpea Flour Chicken Pakoras?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chickpea flour from drying out.
Can I substitute ingredients in Crispy Chickpea Flour Chicken Pakoras?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Crispy Chickpea Flour Chicken Pakoras for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Crispy Chickpea Flour Chicken Pakoras?
Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This has become our go-to vegetarian dish. We make it weekly.
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
