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Crispy, golden fritters featuring tender chicken pieces marinated in bold Rajasthani spices and coated in a savory chickpea flour batter. This is the perfect spicy appetizer or tea-time snack, especially on a rainy day.
For 4 servings
Marinate the Chicken
Prepare the Batter
Heat Oil for Frying
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Crispy, golden fritters featuring tender chicken pieces marinated in bold Rajasthani spices and coated in a savory chickpea flour batter. This is the perfect spicy appetizer or tea-time snack, especially on a rainy day.
This rajasthani recipe takes 35 minutes to prepare and yields 4 servings. At 507.77 calories per serving with 47.83g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Coat and Fry the Pakoras
Drain and Serve
Replace the chicken with paneer cubes, thick potato slices, or cauliflower florets. Adjust frying time accordingly.
Add 1-2 finely chopped green chilies or a pinch of black pepper to the batter for an extra kick of heat.
Mix 2 tablespoons of finely chopped fresh coriander or mint leaves into the batter for a fresh, aromatic flavor.
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 batter is made from besan (chickpea flour), which is naturally gluten-free. This makes it a suitable and delicious snack option for individuals with gluten sensitivity or celiac disease.
The inclusion of traditional spices like ajwain (carom seeds) and hing (asafoetida) is known in Ayurvedic practices to help improve digestion, reduce gas, and prevent bloating.
A serving of 5 pieces of Rajasthani Chicken Pakora contains approximately 450-550 calories, primarily due to the deep-frying process. The exact number can vary based on the amount of oil absorbed.
As a deep-fried snack, 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 the besan (chickpea flour) batter is naturally gluten-free.
Yes, for a lower-fat version, you can use an air fryer. Preheat it to 200°C (400°F). Arrange the battered chicken pieces in a single layer, spray them with oil, and air fry for 15-18 minutes, flipping halfway through. The texture will be less crispy than the deep-fried version but still delicious.
Soggy pakoras are usually caused by two things: the oil temperature being too low, which causes them to absorb oil instead of crisping up, or overcrowding the pan, which drastically lowers the oil's temperature. Fry in small batches in properly heated oil.
It is best to make the batter just before you intend to fry. If made too far in advance, the leavening effect of the baking soda will diminish, which can result in denser, less airy pakoras.