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Crispy, golden chicken fritters with a tender, juicy interior. This Hyderabadi-style snack is packed with aromatic spices and herbs, making it the perfect appetizer for any gathering. Ready in under 30 minutes!
For 4 servings
Marinate the Chicken: In a mixing bowl, combine the chicken cubes with ginger-garlic paste, lemon juice, and 0.75 tsp of salt. Mix thoroughly until each piece is well-coated. Set aside to marinate for at least 15 minutes.
Prepare the Batter: In a separate large bowl, whisk together the besan, rice flour, red chili powder, turmeric powder, garam masala, cumin powder, ajwain, and the remaining 0.75 tsp of salt. Add the chopped coriander leaves, mint leaves, and green chilies, and mix well.
Combine Batter and Chicken: Gradually add water to the dry flour mixture, whisking continuously to form a thick, smooth, lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the chicken pieces generously. Add the marinated chicken to the batter and mix until every piece is evenly coated.
Heat the Oil: Pour oil into a kadai or deep-bottomed pan and heat over medium-high flame. The oil is ready when a small drop of batter sizzles and rises to the surface immediately. The ideal temperature is around 350°F (175°C).
Fry the Pakoras: Carefully drop the batter-coated chicken pieces into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches for 5-7 minutes per batch, turning occasionally, until they are deep golden brown and crispy on the outside. Ensure the chicken is cooked through.
Drain and Serve: Once cooked, remove the pakoras with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil. Serve hot with mint-coriander chutney or tomato ketchup.
Crispy, golden chicken fritters with a tender, juicy interior. This Hyderabadi-style snack is packed with aromatic spices and herbs, making it the perfect appetizer for any gathering. Ready in under 30 minutes!
This hyderabadi recipe takes 30 minutes to prepare and yields 4 servings. At 408.82 calories per serving with 34.65g of protein, it's a beginner-friendly recipe perfect for appetizer or snack.
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Replace the chicken with 400g of paneer cubes, large mushroom halves, or thick slices of potato or eggplant. Adjust frying time accordingly.
Increase the amount of green chilies to 3-4, or add 1/2 tsp of black pepper powder to the batter for an extra kick.
For an air-fryer version, preheat your air fryer to 375°F (190°C). Arrange the coated chicken pieces in a single layer, spray with a little oil, and air fry for 12-15 minutes, flipping halfway through, until golden and cooked.
Add 1 tsp of chaat masala to the batter or sprinkle it over the hot, fried pakoras for a tangy finish.
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The recipe uses spices like turmeric, which contains curcumin, a compound with anti-inflammatory properties, and ginger and garlic, known for their immune-boosting benefits.
The batter, made from besan (gram flour), provides complex carbohydrates and fiber, offering a sustained release of energy compared to refined flours.
A single serving of Hyderabadi Chicken Pakora (about 6 pieces) contains approximately 480-500 calories. The exact number can vary based on the amount of oil absorbed during frying.
While delicious, chicken pakora is a deep-fried snack and is high in calories and fat, so it should be enjoyed in moderation. It is a good source of protein from the chicken. For a healthier alternative, try the air fryer variation.
Yes, you can. Preheat your air fryer to 375°F (190°C), place the batter-coated chicken in a single layer, spray with oil, and cook for 12-15 minutes, flipping halfway. They will be less crispy than the deep-fried version but much healthier.
Classic pairings include mint-coriander chutney, tamarind chutney, or simple tomato ketchup. A creamy yogurt-based dip with herbs also works wonderfully to balance the spice.
Store leftover pakoras in an airtight container in the refrigerator for up to 2 days. To reheat and regain crispiness, place them in a preheated oven or air fryer at 350°F (175°C) for 5-7 minutes. Avoid microwaving, as it will make them soggy.
Soggy pakoras are usually caused by two things: the oil temperature being too low, which causes them to absorb excess oil, or overcrowding the pan, which drastically lowers the oil temperature. Ensure your oil is hot enough and fry in small batches.
This recipe goes great with these complete meals
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