Batair Fry
Spiced Pan-Fried Quail (Dry)
Yes, with a tweak: request no flour or cornstarch coating/batter. About 6g net carbs per serving, lower than 8 in 10 Pakistani dishes.
What it is
Whole quail marinated in a blend of traditional Pakistani spices, then pan-fried or deep-fried until crispy and cooked through. It's typically a dry preparation with a flavorful spice crust, distinct from a saucy 'Bater Masala'.
Key ingredients
Whole quail, ginger-garlic paste, red chili powder, turmeric, coriander powder, cumin powder, garam masala, lemon juice, yogurt (for tenderizing), cooking oil.
How to make it keto
Request no flour or cornstarch coating/batter. Ask for minimal garnish of onions/tomatoes if served. Ensure it's a dry preparation.
Watch out for
Hidden sugars in marinade, potential flour coating, excessive starchy garnish.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
More on the Pakistani menuAll 162 Pakistani dishes ›
