Spiced Keto Chicken Pakora with Raita

Spiced Keto Chicken Pakora with Raita
Print Recipe
5 from 3 votes
This low carb take on chicken pakora is coated in a seasoned and spiced ground almond batter then deep fried until crispy and golden. The crunchy spiced chicken are served with a simple and refreshing raita for dipping.

This is a great option for a keto or low carb starter, side or even lunch served with a side salad or green veggies.
Prep Time10 mins
Cook Time20 mins
Course: Lunch
Cuisine: Indian
Keyword: Chicken, Pakora, Raita, Spiced
Servings: 4 people
Calories: 527kcal


For the Chicken

  • 350 g diced chicken pieces roughly 1 inch by 1 inch
  • 2 small eggs
  • 1.5 cups olive oil or preferred oil for frying
  • 1 tsp lime juice
  • 1 cup ground almonds
  • 1 clove garlic sliced
  • 1 tsp freshly grated ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 small white onion diced
  • 1/2 tsp turmeric
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp garam masala
  • a generous pinch of sea salt and ground black pepper to taste

For the Raita

  • 2 tsp lime juice
  • 2 tbsp fresh coriander chopped
  • 1 cup plain yogurt
  • 1/2 tsp ground cumin
  • 1/4 cup cucumber peeled and very finely diced
  • a pinch of sea salt and freshly ground black pepper to taste


  • Add the ground almonds, onion, garlic, ginger, garam masala, cumin, ground coriander, turmeric, bicarbonate of soda, lemon juice, salt and pepper to a food processor. Blend well to combine.
  • Add the eggs and blend again to form a thick but smooth batter.
  • Spoon the batter into a large mixing bowl and add the diced chicken pieces. Stir well, thoroughly coating the chicken in the batter. Set aside whilst you prepare the oil.
  • Add the oil to a small saucepan over a medium heat.
  • Working in batches of 4-5 pieces at a time, carefully lower the chicken into the hot oil. Cook for a minute or two until golden brown on one side, then flip and repeat on the other side, until the chicken is cooked through. Increase the heat to high for a minute or so until the coating is golden brown and crisp and the chicken is completely cooked through. Use a slotted spoon to transfer the cooked chicken pieces to a paper towel then repeat with the remaining chicken.
  • To prepare the raita, add all the ingredients to a small mixing bowl and stir well to combine.
  • Serve the crispy chicken pakora with the raita for dipping.


Tip: try to ensure the chicken pieces are all of an even size to ensure an even cook time.


Calories: 527kcal | Carbohydrates: 10g | Protein: 39g | Fat: 38g | Fiber: 3g

Leave a Reply 4 comments

Maura Lydon - 10/04/2020 Reply

Love your recipe s thank you

    Dr Dan Maggs - 20/04/2020 Reply

    Thanks Maura!!!

Karl - 05/08/2020 Reply

Absolutely stunning dish !!! Thanks

    Dr Dan Maggs - 07/08/2020 Reply

    Thank You!

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