RECIPE

Easy Chicken Pakoras with Butter Chickpea

Name: Easy Chicken Pakoras with Butter Chickpea
Cook time: 15 mins
Total time: 15 min
Yield: 4
Ingredients: 1 pouch TASTY BITE®/MD Butter Chickpea

TIME

15 mins

INGREDIENTS

18 items

MAKES

4 servings

Crispy on the outside and tender on the inside, these golden spiced chicken fritters are elevated with aromatic TASTY BITE®/MD Butter Chickpeas, fresh ginger, and fragrant herbs.

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INGREDIENTS

1 pouch TASTY BITE®/MD Butter Chickpea
1 lb (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup (120 g) chickpea flour
1/2 medium red onion, thinly sliced (75 g)
1 jalapeño, finely diced (15 g)
2 tbsp (8 g) fresh coriander, chopped
1 tbsp (15 g) fresh ginger, grated
2 cloves garlic, minced (10 g)
1 tsp (3 g) ground cumin
1 tsp (3 g) ground coriander
1/2 tsp (1.5 g) turmeric
1 tsp (5 g) kosher salt
1/2 tsp (2 g) freshly ground black pepper
Vegetable oil, for frying (about 1 L)

Coriander Yogurt Sauce:

1/2 cup (120 g) plain Greek yogurt
2 tbsp (8 g) fresh coriander, finely chopped
1 tbsp (15 mL) fresh lime juice
Pinch (1 g) kosher salt

PRODUCTS USED

Butter Chickpea
All Natural Indian Entrée

SEE DETAILS

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1
Prepare the Chickpea Base: In a large mixing bowl, lightly mash the TASTY BITE®/MD Butter Chickpea with a fork or potato masher, leaving plenty of whole chickpeas intact for texture.
2
Mix Batter & Coat Chicken: Add the bite-sized chicken thighs, sliced red onion, diced jalapeño, fresh coriander, grated ginger, minced garlic, ground cumin, ground coriander, turmeric, kosher salt, and black pepper. Sprinkle the chickpea flour evenly over top and fold thoroughly until a thick, cohesive batter forms and evenly coats every piece of chicken and vegetable.
3
Heat Oil: Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 2 inches (5 cm) and heat over medium-high heat until it registers 350°F (175°C).
4
Fry to Golden Perfection: Working in batches to avoid overcrowding, carefully drop heaping spoonfuls of the pakora mixture into the hot oil. Fry for 4 to 5 minutes, turning occasionally with a slotted spoon, until deeply golden brown, crispy, and the chicken reaches an internal temperature of 165°F (74°C). Transfer to a paper towel-lined plate to drain.
5
Whisk the Coriander Yogurt Sauce: In a small bowl, whisk together the Greek yoghurt, chopped fresh coriander, lime juice, and a pinch of kosher salt until smooth and creamy.
6
Garnish & Serve: Arrange the hot, crispy pakoras on a serving platter and serve immediately alongside the chilled coriander yoghurt sauce.