Chicken Pakora Recipe
Some people call it fried chicken, but that’s an insult to Chicken Pakora. This crispy, golden snack laughs in the face of bland nuggets. Juicy chicken pieces marinate in spices, dunk in a gram flour batter, and dive into hot oil. The result? Crisp, spicy, and downright addictive bites. Whether it’s raining, you’re entertaining guests, or just in the mood for something fried, this is your answer. Pair it with chutney, squeeze some lemon, and pretend you’re in a bustling Indian street market. Warning: You will fight over the last piece.
Chicken Pakora Recipe
Crispy, spicy bite-sized chicken fritters, deep-fried to golden perfection, served hot with chutney. Best enjoyed with tea, rain, and zero guilt.
Ingredients
For the Chicken:
- 500 g boneless chicken cut into bite-sized pieces
- 1 teaspoon ginger-garlic paste
- 1 teaspoon red chili powder
- ½ teaspoon turmeric
- ½ teaspoon garam masala
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon lemon juice
For the Batter:
- 1 cup gram flour besan
- ¼ cup rice flour for extra crispiness
- 1 teaspoon cumin powder
- ½ teaspoon chat masala
- 1 teaspoon kasuri methi dried fenugreek leaves, crushed
- 1 small green chili finely chopped, optional
- ½ teaspoon baking soda for fluffier pakoras
- ¾ cup water adjust as needed for batter consistency
- Oil for deep frying
Instructions
Step 1: Marinate the Chicken
- Combine chicken, ginger-garlic paste, red chili powder, turmeric, garam masala, black pepper, salt, and lemon juice in a bowl.
- Let it marinate for at least 15 minutes (longer is better).
Step 2: Prepare the Batter
- In another bowl, mix gram flour, rice flour, cumin powder, chat masala, kasuri methi, and baking soda.
- Add water gradually, whisking until you get a thick, smooth batter.
Step 3: Coat & Fry
- Heat oil in a deep pan over medium-high heat.
- Dip each marinated chicken piece into the batter, ensuring full coverage.
- Carefully drop them into the hot oil and fry in batches.
- Turn occasionally, frying until golden brown and crispy (about 5-7 minutes per batch).
- Drain on paper towels to remove excess oil.
Step 4: Serve & Devour
- Sprinkle some extra chat masala on top for an extra zing.
- Serve hot with mint chutney or ketchup (or both, we don’t judge).
Notes
Nutritional Information (Per Serving)
- Calories: ~320
- Total Fat: 15g
- Saturated Fat: 2.5g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 26g
Vitamins & Minerals (Per Serving)
- Iron: 15%
- Vitamin B6: 10%
- Magnesium: 8%
- Potassium: 12%
- Calcium: 6%
Pro Tips for the Best Chicken Pakora
- Use rice flour—it makes the pakoras extra crunchy.
- Don’t overcrowd the pan—fry in batches for even cooking.
- Marinate longer—more time means more flavor.
- For the crispiest texture, serve immediately—leftovers won’t have the same crunch.
- Spice it up—add extra chilies if you’re feeling brave.
