Low Sodium Chicken Pakora

Indulge in the crispy satisfaction of Low Sodium Chicken Pakora, a guilt-free twist on the beloved Indian street food classic. Crafted with tender chicken breast pieces coated in a seasoned chickpea flour batter infused with aromatic spices like cumin, coriander, and turmeric, this recipe delivers bold flavors without excess salt. A touch of garlic, ginger, and fresh cilantro enhances each bite, while the light batter—lifted with a pinch of baking soda—creates a delectably crisp exterior. Perfectly deep-fried to golden perfection in heart-healthy vegetable oil, these pakoras are an excellent low-sodium appetizer or snack, complete with a burst of lemon juice for zesty brightness. Serve hot with your favorite chutney or a squeeze of fresh lemon, and wow your taste buds with a healthier spin on a crowd-pleasing favorite.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Chicken breast
• 1 cup Besan (chickpea flour)
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 tablespoon Ginger paste
• 1 tablespoon Garlic paste
• 1 Green chili, finely chopped
• 2 tablespoons Cilantro, chopped
• 0.25 teaspoon Baking soda
• 0.75 cup Water
• 1 tablespoon Lemon juice
• 2 cups Vegetable oil

Directions

Step 1

Begin by cutting the chicken breast into small bite-sized pieces.

Step 2

In a mixing bowl, combine besan, ground cumin, ground coriander, turmeric powder, red chili powder, ginger paste, garlic paste, chopped green chili, and baking soda.

Step 3

Slowly add water to the dry ingredients and mix to form a smooth batter. The consistency should be thick enough to coat the back of a spoon.

Step 4

Stir in the chopped cilantro and lemon juice into the batter.

Step 5

Immerse the chicken pieces into the batter, coating each piece thoroughly.

Step 6

Heat vegetable oil in a deep frying pan over medium heat.

Step 7

Once the oil is hot, carefully drop the batter-coated chicken pieces into the oil. Do not overcrowd the pan; fry in batches if necessary.

Step 8

Fry the pakoras for about 6–8 minutes or until they are golden brown and crispy on all sides, turning occasionally.

Step 9

Use a slotted spoon to remove the pakoras from the oil, letting them drain on paper towels to remove any excess oil.

Step 10

Serve the Low Sodium Chicken Pakoras hot, garnished with a sprinkle of additional chopped cilantro and a side of lemon wedges.

Nutrition Facts

Serving size	(1312.3g)

Amount per serving	% Daily Value*
Calories	4885.6

Total Fat 444.5g	0%
Saturated Fat 65.0g	0%
Polyunsaturated Fat 271.3g
Cholesterol 430mg	0%
Sodium 2963.5mg	0%
Total Carbohydrate 93.1g	0%
Dietary Fiber 15.3g	0%
Total Sugars 13.1g
Protein 170.9g	0%

Vitamin D 0IU	0%
Calcium 215.5mg	0%
Iron 11.8mg	0%
Potassium 2908.4mg	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: 79.1%

Protein: 13.5%

Carbs: 7.4%