Craving some fried chicken? Switch it up with this spicy, juicy and the easiest chicken pakora! These deep-fried nuggets of chicken made with besan (chickpea flour) and rice flour are packed with Indian spices that deliver a punch of flavors that takes fried chicken to another level!
Chicken pakora are delicious crispy chicken fritters, loaded with spice which give these crispy bite-sized snacks/appetizers lot of amazing flavors. If you like any kind of fried chicken then I urge you to try this spectacular Indian version.
This dish is surprisingly very easy to make, and the batter is very forgiving which means it’s easy to adjust to the right consistency to get it to a wonderful crispy texture.
WHAT ARE THE INGREDIENTS NEEDED FOR CHICKEN PAKORA?
- Chicken – I highly recommend using chicken breast and thigh for this recipe because it makes a juicier and more flavorful chicken pakora.
- Curry Leaves, Cilantro – Fresh curry leaves and cilantro adds a lot of great flavors to the pakoras.
- Besan Flour – It gives this dish a nuttier and slightly sweeter batter that’s soft and spongy on the inside. You can substitute the chickpea flour with all-purpose flour but you will miss out on the texture and flavor.
- Rice Flour – Helps in making the pakoras crispier. You can substitute with corn flour instead.
- Ginger-Garlic paste – Helps to give the robust flavor
- Chilli/Turmeric/Cumin/Garam Masala Powder – This are essential ingredients that gives Indian flavor punch
- Egg – Helps in binding the flour with chicken. You can substitute with yogurt in this recipe.
HOW TO MAKE CHICKEN PAKORAS:
In a large mixing bowl, add chicken cubes and all the ingredients except egg, onion, flours and oil. Mix everything very well.
Cover and set it aside for 30 minutes.
Then, add in the onion and egg and mix well.
Finally gram flour and rice flour. If mixture is too dry to coat, then add 1-2 tbsp of water only and mix.
In a deep pan, heat the oil and add the chicken pieces and fry on medium flame until golden and crisp.
Take them out onto an tissue paper. Repeat the same for remaining chicken.
Serve the pakoras with some green chutney or ketchup along with lemon wedges.
TIPS TO REMEMBER:
- Make sure to use bite sized chicken pieces for this recipe.
- You can adjust the spice level as per your taste.
- If mixture is too dry to coat, then add 1-2 tbsp of water only and mix. In case if chicken mixture turns too watery, add some more chickpea flour and rice flour.
- Make sure to fry the pakoras on medium heat. Do not fry chicken pakora on very low flame as it may not turn as crispier absorbing lot of oil and become soggy.
- Do not overcrowd the pan while frying the pakoras, do it in batches.
HOW TO SERVE THIS HOT PAKORAS:
Serve it with ketchup or green chutney along with a cup of hot tea or coffee.
Some of snacks recipe to try:
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Chicken Pakora
Ingredients
- 250 g boneless chicken cut into cubes
- 1 tbsp ginger-garlic paste
- 1 green chili finely chopped
- few curry leaves
- 1 tbsp coriander leaves finely chopped
- 1/4 tsp turmeric powder
- 1 tsp kashmiri red chilli powder
- 1/2 tsp cumin powder
- 1/2 tsp garam masala
- salt to taste
- 1 small onion thinly sliced
- 1 egg white
- 4 tbsp besan flour
- 2 tbsp rice flour
- 2 tbsp lemon juice
- Oil to deep fry
Instructions
- In a large mixing bowl, add chicken cubes and all the ingredients except egg, onion, flours and oil. Mix everything very well.
- Cover and set it aside for 30 minutes.
- Then, add in the onion and egg and mix well.
- Finally gram flour and rice flour. If mixture is too dry to coat, then add 1-2 tbsp of water only and mix.
- In a deep pan, heat the oil and add the chicken pieces and fry on medium flame until golden and crisp.
- Take them out onto an tissue paper. Repeat the same for remaining chicken.
- Serve the pakoras with some green chutney or ketchup along with lemon wedges.
Notes
- Make sure to use bite sized chicken pieces for this recipe.
- You can adjust the spice level as per your taste.
- If mixture is too dry to coat, then add 1-2 tbsp of water only and mix. In case if chicken mixture turns too watery, add some more chickpea flour and rice flour.
- Make sure to fry the pakoras on medium heat. Do not fry chicken pakora on very low flame as it may not turn as crispier absorbing lot of oil and become soggy.
- Do not overcrowd the pan while frying the pakoras, do it in batches.
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