Gluten Free Chicken Pakoras
Gluten Free Chicken Pakoras are an easy and delicious as an appetizer or a snack. It is usually served with tea or at the end of the day during Ramadan when muslims are breaking fast.
Boneless chicken cubes are marinated in salt, pepper, other spices, and coated with a batter. It is then fried until the coating is golden brown and chicken in done.
Serve it with your favorite dip or Coriander Mint Chutney (sign up to download recipe). For a vegetarian version, check out my other pakora recipe that I made with potatoes.
Free From:
- 🌾 Gluten
- 🥛 Dairy
- 🥜 Nuts
- 🥚 Eggs
Usually the batter for pakoras consists of Besan, name for chickpea flour in Urdu. However, in this recipe a mixture of 2 different flours is used - rice and corn flours. This recipe also uses soy sauce, see notes on how to make substitutions for these ingredients.
Learn more about the Plate it Safe initiative and what the icons in the recipe stand for.
- 2 hrs 30 mins
- Serves 4
- Easy
Ingredients
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Marinade
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1 lb boneless chicken |
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3 tablespoons hot sauce |
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1 teaspoon crushed red chilies |
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2 tablespoons coriander leaves, chopped (optional) |
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1 teaspoon salt |
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1 tablespoon honey |
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1 tablespoon soy sauce (see cook's note) |
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Batter
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2 tablespoons rice flour |
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3 tablespoons corn flour (see cook's note) |
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oil, as required, for frying |
Steps
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1
Done
20 secs
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2
Done
2 hrs
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3
Done
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After 2 hours, eat oil on medium high heat. Meanwhile, take out the chicken from the refrigerator and mix with corn and rice flours.
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4
Done
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Cook Notes
- Soy Free: simply leave out the sauce and add salt according to taste.
- Corn Free: increase the rice flour quantity for equal amounts of corn flour or use chickpea flour.
- Leave out coriander leaves if you do not like them.
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