Vegetarian Chicken Pakora
Crispy, golden, and bursting with bold Indian spices, Vegetarian Chicken Pakora is the perfect plant-based twist on the beloved classic. Featuring savory plant-based chicken pieces coated in a spiced gram flour (besan) batter infused with cumin, turmeric, coriander, and garam masala, these fritters deliver the same satisfying crunch and hearty flavor without the meat. Fresh ginger, green chili, and chopped coriander leaves elevate each bite with a refreshing zing. Easy to make in under 35 minutes and ideal for snacking, entertaining, or serving as an appetizer, this vegan-friendly pakora pairs beautifully with tangy chutneys and a squeeze of fresh lemon. Whether you're a vegetarian food enthusiast or simply looking for creative meatless recipes, this dish is guaranteed to impress.
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Ingredients
- 250 grams Plant-based chicken pieces
- 150 grams Gram flour (besan)
- 180 ml Water
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Baking powder
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves, chopped
- 1 teaspoon Fresh ginger, grated
- 1 Green chili, finely chopped
- 0 as needed Oil for deep frying
- 0 as needed Lemon wedges for serving
Directions
Step 1
In a large mixing bowl, combine the gram flour, cumin seeds, coriander powder, turmeric powder, red chili powder, garam masala, baking powder, and salt.
Step 2
Slowly add water to the dry mixture, whisking continuously to form a smooth batter. The consistency should be thick enough to coat the back of a spoon yet smooth enough to drip slowly.
Step 3
Add the chopped coriander leaves, grated ginger, and green chili to the batter. Mix well.
Step 4
Fold in the plant-based chicken pieces, ensuring they are well coated with the batter.
Step 5
Heat oil in a deep frying pan over medium heat. To check if the oil is ready, drop a small bit of batter into the oil. If it sizzles and rises to the surface, the oil is ready.
Step 6
Carefully drop battered plant-based chicken pieces into the hot oil, being cautious not to overcrowd the pan. Fry in batches if necessary.
Step 7
Fry for 5-7 minutes or until the pakoras are golden brown and crisp, turning occasionally to ensure even cooking.
Step 8
Use a slotted spoon to remove the pakoras from the oil and place them on a plate lined with paper towels to drain excess oil.
Step 9
Serve hot with lemon wedges and your favorite chutney or dipping sauce.
Nutrition Facts
| Serving size | (646.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1135.4 |
| Total Fat 38.3g | 0% |
| Saturated Fat 4.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 3699.8mg | 0% |
| Total Carbohydrate 108.5g | 0% |
| Dietary Fiber 25.8g | 0% |
| Total Sugars 16.3g | |
| Protein 84.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 272.4mg | 0% |
| Iron 17.6mg | 0% |
| Potassium 2016.3mg | 0% |
Source of Calories