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.