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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.
Marinate the Chicken
Prepare the Batter
Coat the Chicken
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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.
This indian recipe takes 30 minutes to prepare and yields 4 servings. At 408.4 calories per serving with 34.62g of protein, it's a beginner-friendly recipe perfect for appetizer or snack.
Deep Fry the Pakoras
Drain and Serve
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.
Finely chop 1-2 green chilies and add them to the batter for an extra layer of heat and flavor.
For a vegetarian option, use cubes of paneer instead of chicken. The marination and frying process remains the same.
Add a beaten egg to the marinade for a richer flavor and slightly different texture, characteristic of Amritsari fish fry.
Chicken is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The inclusion of spices like ajwain (carom seeds) is traditional in fried foods as it is known to aid digestion and prevent bloating.
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.
A serving of Chicken Pakora (approximately 210g) contains around 450-550 calories, primarily from the chicken, flour, and absorbed oil from deep-frying.
Chicken Pakora is a deep-fried snack, so it is high in fat and calories and should be enjoyed in moderation. However, it is a good source of protein from the chicken and besan. Baking or air-frying can be a healthier alternative.
Yes, for a healthier version, you can cook them in an air fryer. Preheat the air fryer to 375°F (190°C). Arrange the battered chicken in a single layer, spray with a little oil, and air fry for 12-15 minutes, flipping halfway through, until golden and cooked.
Soggy pakoras are usually caused by two things: the oil temperature being too low, or overcrowding the pan. Both cause the pakoras to absorb excess oil instead of crisping up. Ensure your oil is hot enough and fry in small batches.
Chicken Pakora is traditionally served with mint-coriander chutney, tamarind chutney, or tomato ketchup. They also pair well with a cup of hot masala chai.
It's best to make the batter just before frying. If you let it sit for too long, the besan can absorb too much water, and the leavening action from whisking will diminish, resulting in denser pakoras.