Chicken Bajra Pakoda
Crispy, golden fritters made with tender chicken strips coated in a spiced pearl millet (bajra) batter. These rustic Indian snacks are crunchy on the outside, juicy inside, and perfect for rainy evenings or festive gatherings.
For 4 servings
- prep · ~15 min
Marinate the chicken strips.
1.Place 300g chicken breast strips in a bowl.2.Add 1 tbsp ginger-garlic paste, 1 tsp red chili powder, 1 pinch turmeric powder, 1 pinch garam masala, 0.5 tsp salt, and 1 tbsp lemon juice.3.Mix well to coat evenly and set aside for 15 minutes.TIPCut chicken strips uniformly so they fry evenly. - mix · ~5 min
Prepare the bajra batter.
1.In a large mixing bowl, combine 1 cup bajra flour, 0.25 cup besan, and 2 tbsp rice flour.2.Add 2 chopped green chilies, 1 chopped onion, 2 tbsp coriander leaves, 1 tbsp mint leaves, 0.5 tsp carom seeds, and 1 tsp chaat masala.3.Gradually add 0.5 cup water while whisking to make a thick, smooth batter that coats the back of a spoon.TIPKeep the batter thick so it clings to the chicken without dripping excessively. - mix · ~5 min
Coat the chicken with batter.
Add the marinated chicken strips into the batter and fold gently until each piece is completely coated. Let it sit for 5 minutes so the flour absorbs the marinade flavors.
- fry · ~20 min
Deep fry the pakodas until golden and crisp.
1.Heat 2 cups oil in a kadai over medium heat until a small drop of batter sizzles and rises immediately.2.Carefully drop 5-6 batter-coated chicken strips into the hot oil one by one.3.Fry for 4 to 5 minutes, turning occasionally, until deep golden brown and crispy on all sides.4.Remove with a slotted spoon and drain on paper towels.TIPDo not overcrowd the pan — fry in batches for even crispness. - garnish
Finish with chaat masala and serve hot.
Sprinkle a light dusting of extra chaat masala over the hot pakodas. Serve immediately with green chutney or ketchup.
TIPServe right away while crisp — bajra can soften as it cools.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut chicken strips uniformly so they fry evenly.
- 2Keep the batter thick so it clings to the chicken without dripping excessively.
- 3Do not overcrowd the pan — fry in batches for even crispness.
- 4Serve right away while crisp — bajra can soften as it cools.
- 5Let the batter-coated chicken rest 5 minutes so the flour absorbs the marinade flavors.
- 6Use a kadai or deep, heavy-bottomed pan for consistent oil temperature.
Adapt it for your goals.
Air-fried
For a lower-oil version, spray the coated chicken strips with oil and air-fry at 200°C for 12-15 minutes, flipping halfway. You'll still get a crisp crust with less fat.
gluten freeGluten-free
Replace besan with more bajra flour or sorghum flour. This variation is naturally gluten-free, suitable for those with gluten sensitivities, while keeping the nutty millet flavor.
high proteinHigh-protein
Swap chicken with firm paneer or tofu cubes for a vegetarian high-protein option. Marinate and coat the same way — the paneer stays soft inside, perfect for a meatless snack.
spicy tangySpicy-tangy
Add 1 tbsp dried mango powder (amchur) and an extra green chili to the batter for a tangier, spicier kick that cuts through the richness of the fried coating.
Why this is on our healthy list.
Rich in Millet Fiber
Bajra (pearl millet) is a whole grain high in dietary fiber, which aids digestion and helps maintain steady energy levels.
High-Quality Lean Protein
Chicken breast provides a lean source of complete protein, supporting muscle repair and satiety without excess fat.
Packed with Antioxidant Spices
Turmeric, ginger-garlic, and carom seeds add anti-inflammatory and digestive-friendly compounds, boosting the dish's overall wellness profile.
Frequently asked questions
Yes, thinly sliced boneless thighs work well and stay juicier, but they may need 1-2 minutes extra frying time to cook through.
