Remember when I went on my Pakora making binge, promised recipes, and then procrastinated on it for a few months? Finally getting around to posting the final recipe from that… only 8 months later..
Here’s my recipe for gluten free paneer pakora. Much like with my other pakoras, these are one of those food items that SHOULD in inherently gluten free, in restaurants – but the batter is often cut with wheat flour, and they’re always cross contaminated anyway.
Never fear, though! Chicken pakora is easy to make, and taste quite authentic… and they’re especially delicious with my Cilantro-Mint chutney!
Oh, and bonus? If you leave the spice and cilantro out, and cut the chicken into chunks instead of fingers… these are a great a substitute for chicken nuggets! SO GOOD.
Gluten Free Chicken Pakora
1 1/4 cups garbanzo (chickpea) flour
1/4 cup rice flour
1 1/2 tsp hot curry powder
1/2 tsp coriander
1 tsp salt
1/4 tsp baking powder
2 Tbsp finely chopped cilantro
1 cup water
3-4 large boneless, skinless chicken breasts,trimmed
1/4 cup additional garbanzo flour
Start heating your vegetable oil to 375F – you’ll want at least 2-3″ of oil in your pot or deep fryer.
In a large bowl, combine flours, spices, salt, baking powder, and cilantro. Add water, stir well to form a thick batter. All batter to sit for 5 minutes or so, to soften the bean flour.
Slice your chicken breasts into fingers, toss with additional garbanzo flour, then dredge in the batter.
Carefully transfer a few battered chicken fingers to the preheated oil. Fry for a few minutes on each side, until golden brown and cooked through. Use a slotted metal spoon to transfer fried chicken to paper towels.
Serve hot, with with cilantro-mint chutney.
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