Every curry night needs a great starter, and these vegan chicken pakora are just the job. And another air fryer recipe to add to your collection.
Ingredients
- 1 pack Meatless Farm Plant-Based Chicken Breasts
- 200g chickpea flour
- 50g cornflour/potato starch/tapioca starch
- 1 tsp mustard seeds
- 1 tsp hot paprika
- ½ tbsp cumin
- ½ tbsp coriander
- 1 tsp nigella seeds
- Good pinch of salt
- ½ red onion, finely diced
- Bunch of chopped fresh herbs – mint/coriander/chives
- Cold water – sparkling if possible
- Diced green chilli – optional
Method
- Chop up your Meatless Farm Plant-Based Chicken Breasts into even bite-sized chunks. Set to one side.
- In a mixing bowl, make the batter by adding your dry ingredients and mixing together.
- Add water and combine using a whisk until it’s a nice thick mix.
- Drop in your chicken and pre-heat the air-fryer to 180C.
- Gently place in your M*** F*** chicken pakoras, covered in the lovely batter and air fry at 180-190c for 6-8 mins, turning once halfway. (Or at 180C for 8 minutes in a fan oven).
- Once nice and crispy, serve alongside a chilli jam, cucumber relish and chutney delights.
SIMILAR RECIPES
There’s plenty more where this came from.
Why not try some of these delicious plant-based recipes out and Make It Meatless!
