Keto Chicken Pakora

Satisfy your craving for crispy, spiced snacks with this irresistible Keto Chicken Pakora recipe! This low-carb twist on the classic Indian delicacy replaces traditional gram flour with almond and coconut flour, creating a crunchy exterior while keeping it keto-friendly. Juicy boneless chicken thighs are marinated in a flavorful blend of aromatic spices like cumin, coriander, and turmeric, along with ginger, garlic, and zesty lemon juice. Coated in a protein-packed egg batter and fried to golden perfection in coconut oil, these pakoras are both gluten-free and absolutely addictive. Ready in under an hour, they’re perfect as a quick appetizer, snack, or party dish. Serve them piping hot with mint chutney or a creamy yogurt dip, and watch them disappear in no time!

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 g Boneless chicken thighs
• 100 g Almond flour
• 30 g Coconut flour
• 2 large Eggs
• 1 tbsp Ginger paste
• 1 tbsp Garlic paste
• 1 tsp Red chili powder
• 0.5 tsp Turmeric powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1 tsp Salt
• 2 tbsp Chopped fresh cilantro
• 2 tbsp Lemon juice
• 0.5 tsp Baking powder
• 0.5 tsp Ground black pepper
• 300 ml Coconut oil

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

In a large mixing bowl, combine almond flour, coconut flour, red chili powder, turmeric powder, cumin powder, coriander powder, baking powder, and salt. Mix well.

Step 3

In a separate bowl, beat the eggs and add ginger paste, garlic paste, chopped cilantro, lemon juice, and ground black pepper. Mix until well combined.

Step 4

Add the egg mixture to the flour mixture and stir to form a smooth batter.

Step 5

Gently fold the chicken pieces into the batter, ensuring each piece is well coated with the mixture.

Step 6

Heat the coconut oil in a deep frying pan over medium heat. Ensure the oil is hot but not smoking.

Step 7

Carefully drop the batter-coated chicken pieces into the hot oil in batches, avoiding overcrowding.

Step 8

Fry the chicken pakoras for about 5-7 minutes per side or until they turn golden brown and crispy.

Step 9

Once cooked, remove the pakoras from the oil using a slotted spoon and drain excess oil on paper towels.

Step 10

Serve the keto chicken pakoras hot with a side of mint chutney or yogurt dip for added flavor.

Nutrition Facts

Serving size	(1092.3g)

Amount per serving	% Daily Value*
Calories	4334.2

Total Fat 396.6g	0%
Saturated Fat 258.4g	0%
Polyunsaturated Fat 4.8g
Cholesterol 805.3mg	0%
Sodium 4018.6mg	0%
Total Carbohydrate 68.2g	0%
Dietary Fiber 25.8g	0%
Total Sugars 7.4g
Protein 144.0g	0%

Vitamin D 82IU	0%
Calcium 436.1mg	0%
Iron 16.0mg	0%
Potassium 1806.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 80.8%

Protein: 13.0%

Carbs: 6.2%