Chicken Pakoras with Creamy Coriander Chutney

Kraft Habanero Heat Shredded Cheese adds spice to these baked pakora appetizers. The fresh herb chutney is a cooling accompaniment.


Creamy Coriander Chutney
1/4 cups Plain nonfat Greek-style yogurt
1/4 cups Philadelphia Cream Cheese Spread
1 cups Fresh lemon juice
1/2 cups Fresh cilantro leaves
1/4 cups Fresh mint leaves
1/4 cups Ground cumin
2 qt. Cooked boneless skinless chicken breasts, finely chopped
1 cups Kraft Habanero Heat Shredded Cheese
1/2 cups Red onions, finely chopped
1/2 mL Fresh cilantro, finely chopped
1/4 cups Dry bread crumbs
1/4 cups Flour
1/2 cups Magic Baking Powder
1/3 cups Water


Preparation Steps
  • Creamy Coriander Chutney:
  • Puree
    Ingredients in blender until smooth but still flecked with herbs. Refrigerate until ready to serve, or up to 1 day ahead of time.
  • Pakoras:
  • Combine
    Chicken, cheese, onions and cilantro in large bowl. bread crumbs, flour, baking powder and cumin in separate bowl; add to chicken mixture along with the water. Mix with hands just until combined.
  • Shape
    Mixture into 48 balls (or into 24 balls for trial recipe), using 2 Tbsp. (30 mL) for each ball. Place on parchment paper-lined baking sheets; flatten slightly. Spray balls lightly with cooking spray.
  • Bake
    In 400ºF (200ºC) standard oven 18 to 20 min., turning halfway, or until pakoras are crisp and lightly browned on both sides. Serve with Creamy Coriander Chutney.
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