Here's a simple recipe for a keto-friendly version of Chicken Pakora, a popular South Asian dish:
Keto Chicken Pakora
Ingredients:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 2 tablespoons gram flour (also known as chickpea flour or besan)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- Salt to taste
- 2 tablespoons chopped fresh cilantro (coriander leaves)
- 1 egg, beaten
- Cooking oil for frying (such as avocado oil or coconut oil)
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Instructions:
In a large mixing bowl, combine the almond flour, coconut flour, gram flour, ground cumin, ground coriander, turmeric powder, chili powder, garlic powder, ginger powder, salt, and chopped fresh cilantro. Mix well to combine all the dry ingredients.
Add the beaten egg to the dry ingredients and mix until you get a thick batter consistency. If the batter is too thick, you can add a little water to thin it out.
Add the chicken pieces to the batter and toss until they are evenly coated.
Heat cooking oil in a deep skillet or frying pan over medium-high heat.
Once the oil is hot, carefully drop the chicken pieces into the oil one by one, making sure not to overcrowd the pan.
Fry the chicken pakoras in batches for about 4-5 minutes, or until they are golden brown and cooked through.
Once cooked, remove the chicken pakoras from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
Serve the keto chicken pakoras hot, alongside your favorite low-carb dipping sauce or chutney.
Enjoy these crispy and flavorful keto chicken pakoras as a delicious appetizer or snack!
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