Chicken Pakora
Crispy, golden-fried chicken bites coated in a spiced chickpea flour batter. This popular Indian snack is juicy on the inside, crunchy on the outside, and perfect with mint chutney.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.In a medium mixing bowl, combine the chicken pieces with ginger-garlic paste, lemon juice, 0.5 tsp of the turmeric powder, 1 tsp of the red chili powder, garam masala, and 0.75 tsp of the salt.
- c.Mix thoroughly to ensure each piece of chicken is evenly coated with the marinade.
- d.Cover the bowl and let it marinate for at least 15-20 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.
- 2
Step 2
- a.Prepare the Batter
- b.In a separate large bowl, whisk together the besan, rice flour, ajwain, the remaining 0.25 tsp turmeric powder, remaining 0.5 tsp red chili powder, and remaining 0.75 tsp salt.
- c.Gradually pour in the water while whisking continuously to create a smooth, thick, and lump-free batter. The consistency should be similar to thick pancake batter, able to coat the back of a spoon.
- 3
Step 3
- a.Coat the Chicken
- b.Add the marinated chicken pieces to the prepared batter.
- c.Gently fold and mix until every piece is fully and evenly coated in the batter.
- 4
Step 4
- a.Deep Fry the Pakoras
- b.Heat the vegetable oil in a kadai or deep pan over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, drop a small bit of batter into the oil; it should sizzle and rise to the top immediately.
- c.Carefully drop the battered chicken pieces into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
- d.Fry for 5-7 minutes, turning them occasionally, until they are deep golden brown, crispy, and the chicken is cooked through.
- e.To confirm doneness, check that the internal temperature of the chicken reaches 165°F (74°C).
- 5
Step 5
- a.Drain and Serve
- b.Using a slotted spoon, remove the cooked pakoras from the oil and transfer them to a wire rack or a plate lined with paper towels to drain any excess oil.
- c.While the pakoras are still hot, sprinkle them generously with chaat masala for an extra tangy kick.
- d.Serve immediately 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.
- 1For the crispiest pakoras, ensure your oil is at the correct temperature. Too low, and they'll be greasy; too high, and they'll burn before the chicken cooks.
- 2The consistency of the batter is key. It should be thick enough to cling to the chicken without being pasty. If it's too thin, add a bit more besan; if too thick, add a teaspoon of water at a time.
- 3Fry in batches to avoid overcrowding the pan, which lowers the oil temperature and results in soggy pakoras.
- 4For a flavor boost, you can add 1 tablespoon of chopped fresh cilantro or mint leaves to the batter.
- 5Double-frying can make them even crispier. Fry for 3-4 minutes, remove and let them rest for 5 minutes, then fry again for 2-3 minutes until deep golden brown.
Adapt it for your goals.
Fish Pakora
Substitute the chicken with bite-sized pieces of a firm white fish like cod, tilapia, or haddock. Reduce frying time slightly as fish cooks faster.
Spicy Green Chili PakoraSpicy Green Chili Pakora
Finely chop 1-2 green chilies and add them to the batter for an extra layer of heat and flavor.
Paneer PakoraPaneer Pakora
For a vegetarian option, use cubes of paneer instead of chicken. The marination and frying process remains the same.
Amritsari StyleAmritsari Style
Add a beaten egg to the marinade for a richer flavor and slightly different texture, characteristic of Amritsari fish fry.
Why this is on our healthy list.
Rich in Protein
Chicken is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Digestive Aid
The inclusion of spices like ajwain (carom seeds) is traditional in fried foods as it is known to aid digestion and prevent bloating.
Source of Iron
Chicken provides a good amount of heme iron, which is more easily absorbed by the body than non-heme iron from plant sources, helping to prevent anemia and boost energy levels.
Frequently asked questions
A serving of Chicken Pakora (approximately 210g) contains around 450-550 calories, primarily from the chicken, flour, and absorbed oil from deep-frying.