Chicken Bajra Pakoda
A unique, crispy twist on the classic chicken pakoda. Bite-sized chicken pieces are marinated in spices and coated in a nutty pearl millet (bajra) and chickpea flour batter, then deep-fried to golden perfection. A perfect appetizer for any occasion.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.In a mixing bowl, combine the chicken pieces, ginger-garlic paste, lemon juice, 0.5 tsp of the red chili powder, 0.25 tsp of the turmeric powder, and 0.5 tsp of the salt.
- c.Mix thoroughly to ensure each piece of chicken is well-coated.
- d.Cover the bowl and let the chicken marinate for at least 15-20 minutes at room temperature.
- 2
Step 2
- a.Prepare the Pakoda Batter
- b.In a separate large bowl, whisk together the bajra flour, besan, the remaining red chili powder, remaining turmeric powder, garam masala, ajwain, and remaining salt.
- c.Add the thinly sliced onion, chopped green chilies, and chopped coriander leaves to the dry flour mixture. Toss to combine.
- 3
Step 3
- a.Combine Chicken and Batter
- b.Add the marinated chicken pieces to the flour and onion mixture. Mix well to coat the chicken with the dry ingredients.
- c.Gradually add water, a tablespoon at a time, mixing until you achieve a very thick batter that clings to the chicken pieces. Do not make the batter runny.
- 4
Step 4
- a.Deep Fry the Pakodas
- b.Heat the oil in a kadai or deep pan over medium-high heat until it reaches approximately 175°C (350°F). To test, drop a small bit of batter into the oil; it should sizzle and rise to the surface without browning too quickly.
- c.Carefully drop individual batter-coated chicken pieces into the hot oil. Do not overcrowd the pan; fry in 2-3 batches.
- d.Fry for 5-7 minutes, turning occasionally, until the pakodas are a deep golden brown, crispy on the outside, and the chicken is fully cooked inside.
- e.Using a slotted spoon, remove the pakodas from the oil and transfer them to a wire rack or a plate lined with paper towels to drain excess oil.
- 5
Step 5
- a.Serve Hot
- b.Serve the Chicken Bajra Pakodas immediately while they are hot and crispy.
- c.Pair with mint chutney, tamarind chutney, or your favorite dipping sauce.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the oil is at the correct temperature (175°C / 350°F). If it's too cool, the pakodas will absorb excess oil and become greasy. If it's too hot, they will burn on the outside before the chicken cooks through.
- 2Do not overcrowd the pan while frying. This lowers the oil temperature and results in soggy pakodas. Fry in batches for the best crispy texture.
- 3The batter must be thick enough to coat the chicken pieces snugly. If it's too thin, it will slide off. Adjust with a little more flour or water as needed.
- 4For extra crispy pakodas, add 1 tablespoon of hot oil from the frying pan into the batter and mix well just before frying.
- 5Drain the fried pakodas on a wire rack instead of just paper towels. This allows air to circulate underneath, preventing the bottom from becoming soggy.
Adapt it for your goals.
Vegetarian
Replace the chicken with 200g of paneer cubes, thick slices of potato, or a mix of vegetables like cauliflower florets and sliced bell peppers.
Extra CrispyExtra Crispy
Add 1-2 tablespoons of rice flour to the dry ingredients. Rice flour helps in making the pakodas exceptionally crispy.
Flavor BoostFlavor Boost
Add 1 teaspoon of chaat masala or amchur (dry mango powder) to the batter for a tangy flavor. You can also add a handful of chopped mint leaves for extra freshness.
Healthier VersionHealthier Version
To reduce oil, you can make these in an air fryer. Preheat to 200°C (400°F), arrange the pakodas in a single layer, spray with oil, and air fry for 12-15 minutes, flipping halfway.
Why this is on our healthy list.
Rich in Protein
Chicken is an excellent source of high-quality, lean protein, which is crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Gluten-Free Grain
Bajra (pearl millet) is a naturally gluten-free grain. This makes Chicken Bajra Pakoda a suitable and delicious snack for individuals with gluten sensitivity or celiac disease.
Source of Complex Carbs & Fiber
Bajra provides complex carbohydrates and dietary fiber, which aid in digestion, promote satiety, and provide a slow, sustained release of energy.
Aids Digestion
The inclusion of ajwain (carom seeds) is a traditional practice in Indian fried foods. Ajwain is known for its digestive properties, helping to prevent indigestion and bloating.
Frequently asked questions
A serving of 5 pieces of Chicken Bajra Pakoda contains approximately 280-320 calories, depending on the size of the pieces and the amount of oil absorbed during frying.