Chicken Neck Pakoras
Chicken Neck Pakoras are a crispy, deep-fried snack popular in South Asian cuisine, particularly in India and Pakistan. The dish consists of chicken necks coated in a spiced gram flour (besan) batter and fried until golden. It's a flavorful way to utilize a part of the chicken often discarded elsewhere.
🍽️ Nutrition at a glance
This dish is high in protein and fat due to the chicken and frying method, with moderate carbohydrates from the gram flour coating. A single serving provides a good source of iron and B vitamins, with a rough calorie estimate of 250-300 kcal per 100g.
Nutrition breakdown
| Calories | 310 kcal |
| Protein | 22 g |
| Carbs | 15 g |
| Fat | 18 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 480 mg |
| Iron | 2.1 mg |
| Phosphorus | 180 mg |
| Zinc | 2.5 mg |
| Niacin (B3) | 5.8 mg |
| Vitamin B6 | 0.4 mg |
| Selenium | 18 mcg |
| Potassium | 220 mg |
| Calcium | 45 mg |
Per 4-5 pieces (approx. 120 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it represents a resourceful 'nose-to-tail' eating tradition, transforming a humble cut into a beloved street food. Nutritionally, the bones in the neck can provide calcium and collagen when chewed, which is less common in boneless preparations.
