vegetariangluten-free
hyderabadi
Vegetable Biryani with Cucumber Raita
45 min
652 cal
18gProtein
96gCarbs
23gFat
2Recipes
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Aromatic and crispy Hyderabadi chicken pakora – a protein-packed snack that’s absolutely soul-satisfying!
Crispy, golden chicken fritters with a tender, juicy interior. This Hyderabadi-style snack is packed with aromatic spices and herbs, making it the perfect appetizer for any gathering. Ready in under 30 minutes!
Serving size: 6 pieces
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Aromatic and crispy Hyderabadi chicken pakora – a protein-packed snack that’s absolutely soul-satisfying!
This hyderabadi dish is perfect for snack. With 405.76 calories and 34.61g of protein per serving, it's a nutritious choice for your meal plan.
Marinate the Chicken: In a mixing bowl, combine the chicken cubes with ginger-garlic paste, lemon juice, and 0.75 tsp of salt. Mix thoroughly until each piece is well-coated. Set aside to marinate for at least 15 minutes.
Prepare the Batter: In a separate large bowl, whisk together the besan, rice flour, red chili powder, turmeric powder, garam masala, cumin powder, ajwain, and the remaining 0.75 tsp of salt. Add the chopped coriander leaves, mint leaves, and green chilies, and mix well.
Combine Batter and Chicken: Gradually add water to the dry flour mixture, whisking continuously to form a thick, smooth, lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the chicken pieces generously. Add the marinated chicken to the batter and mix until every piece is evenly coated.
Heat the Oil: Pour oil into a kadai or deep-bottomed pan and heat over medium-high flame. The oil is ready when a small drop of batter sizzles and rises to the surface immediately. The ideal temperature is around 350°F (175°C).
Fry the Pakoras: Carefully drop the batter-coated chicken pieces into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches for 5-7 minutes per batch, turning occasionally, until they are deep golden brown and crispy on the outside. Ensure the chicken is cooked through.
Drain and Serve: Once cooked, remove the pakoras with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil. Serve hot with mint-coriander chutney or tomato ketchup.