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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
Marinate the Chicken
Prepare the Pakoda Batter
Combine Chicken and Batter
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.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 318.1 calories per serving with 18.61g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
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Deep Fry the Pakodas
Serve Hot
Replace the chicken with 200g of paneer cubes, thick slices of potato, or a mix of vegetables like cauliflower florets and sliced bell peppers.
Add 1-2 tablespoons of rice flour to the dry ingredients. Rice flour helps in making the pakodas exceptionally crispy.
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.
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.
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.
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.
Bajra provides complex carbohydrates and dietary fiber, which aid in digestion, promote satiety, and provide a slow, sustained release of energy.
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.
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.
As a deep-fried snack, it is high in calories and fat and should be enjoyed in moderation. However, it offers benefits like high protein from chicken and fiber and minerals from bajra flour, making it more nutritious than pakodas made with only refined flour.
Yes, absolutely. For a healthier version, preheat your air fryer to 200°C (400°F). Arrange the coated chicken pieces in a single layer, spray them lightly with oil, and air fry for 12-15 minutes, flipping them halfway through, until golden brown and cooked.
These pakodas pair wonderfully with mint-coriander chutney, sweet tamarind chutney, or a simple tomato ketchup. They are also a perfect snack to enjoy with a hot cup of masala chai.
It is best to prepare the batter just before you intend to fry. If the batter sits for too long, the onions and salt will release water, making it thin and resulting in less crispy pakodas.
The most common reasons for soggy pakodas are incorrect oil temperature (too low) or overcrowding the pan. Ensure your oil is hot enough and fry in small batches to maintain the temperature and achieve a crispy texture.
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