Chicken Bajra Pakoda

Name: Chicken Bajra Pakoda
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: indian
Ingredients: 300 g chicken breast (boneless, skinless, cut into thin strips); 1 cup bajra flour (pearl millet flour); 0.25 cup besan (chickpea flour); 2 tbsp rice flour; 1 tbsp ginger-garlic paste; 2 pcs green chili (finely chopped); 1 pcs onion (medium, finely chopped); 2 tbsp coriander leaves (chopped); 1 tbsp mint leaves (chopped); 1 tsp red chili powder; 1 pinch turmeric powder; 1 pinch garam masala; 1 tsp chaat masala; 0.5 tsp carom seeds (ajwain); 0.5 tsp salt; 1 tbsp lemon juice; 0.5 cup water (for batter, as needed); 2 cup oil for deep frying

RATING

4.3/5(37)

TASTE SCORE

8/10

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.

PREP

20m

COOK

20m

SERVES

1 CUP

410 cal

SERVINGS

METHOD · 5 STEPS

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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Cut chicken strips uniformly so they fry evenly.
2
Keep the batter thick so it clings to the chicken without dripping excessively.
3
Do not overcrowd the pan — fry in batches for even crispness.
4
Serve right away while crisp — bajra can soften as it cools.
5
Let the batter-coated chicken rest 5 minutes so the flour absorbs the marinade flavors.
6
Use a kadai or deep, heavy-bottomed pan for consistent oil temperature.

RECIPE VARIATIONS

Adapt it for your goals.

air fried

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 free

Gluten-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 protein

High-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 tangy

Spicy-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.

HEALTH BENEFITS