Chicken Pakoras
The Taste of Childhood, Family, and Rain
There’s something magical about the sound of rain hitting the rooftops, the earthy smell of wet soil, and the excitement it brings—especially in childhood. For many of us, rainy days meant one thing: it was time for Ammi’s hot, crispy chicken pakoras.
Growing up, every monsoon brought all the cousins together under one roof. We’d gather in the living room, wrapped in blankets, watching the rain pour down from the window. The atmosphere would be filled with laughter, games, and the unmistakable aroma of pakoras sizzling in hot oil from the kitchen.
These chicken pakoras weren’t just snacks—they were a whole experience. We’d race to the table, grab them fresh out of the fryer (often burning our tongues in the rush!), and dip them into spicy green chutney, all while sipping on hot chai. They were crispy on the outside, juicy on the inside, and spiced just right to warm us from the inside out.
Why We Still Love Chicken Pakoras Today
Years later, that same feeling comes rushing back with the first drop of rain. This recipe is our way of preserving that memory and passing it on. Whether it’s a cozy evening at home, a family gathering, or a surprise guest visit—chicken pakoras never go out of style.
They’re quick to make, require pantry-friendly ingredients, and are perfect for those moments when you’re craving something comforting and flavorful.
Simple Ingredients, Big Flavor
What makes this recipe so special is its simplicity. With a handful of spices, some fresh herbs, and a quick mix of besan and rice flour, the magic comes together in just minutes. The batter lightly coats each chicken strip, giving it that signature crispy crust once fried.
Curry leaves and green chillies add that extra zing, while the onions and garlic give depth and flavor that lingers long after the last bite.
Perfect for Sharing
Chicken pakoras are more than just food—they’re a symbol of sharing, warmth, and connection. Whether you’re serving them at a family gathering, during iftar, on a rainy afternoon, or as a side at dinner, they bring people together in the most delicious way.
And just like those childhood monsoon days, they’re best enjoyed with the people you love, a cup of tea, and a side of nostalgia.
Chicken Pakora
Ingredients
- 250 gr Chicken cut into thin strips
- ½ Onion finely chopped
- 1-2 Green chillies adjust to spice preference
- ½ tsp Garlic paste
- ½ tsp Red chilli powder
- ½ tsp Garam Masala
- ¼ tsp Tumeric powder
- ½ tsp Chilli flakes
- ⅓ tsp Salt or to taste
- 2 tbsp Fresh coriander leaves chopped
- 1 tbsp Curry leaves chopped jo
- 6 tbsp Gram flour (besan)
- 2 tbsp Rice flour can substitute with corn starch
- 3 tbsp Water add more only if needed
- A pinch of Baking powder
- Oil for deep frying
Instructions
Marinate the Chicken
- In a large bowl, add chicken strips, garlic paste, chopped green chillies, red chilli powder, Chilli flakes, garam masala, turmeric, salt, and mix well. Let it sit for 5–10 minutes to absorb the flavors.
Add Dry Ingredients
- To the marinated chicken, add besan (gram flour), rice flour, chopped onion, curry leaves, and coriander leaves. Mix everything well.
Adjust the Consistency
- Gradually add water and mix to coat the chicken pieces. The mixture should be thick—not runny like a batter. Only add extra water if needed. Finally, add a pinch of baking powder and mix again.
Fry the Pakoras
- Heat oil in a deep pan on medium-low heat.
- Once hot (but not smoking), carefully slide in chicken pieces one by one. Do not overcrowd the pan.
- Fry undisturbed for 2 minutes, then gently stir.
- Continue frying until golden brown and crispy (around 6–8 minutes).
- Remove and drain on paper towels.
Serving
- Serve your crispy chicken pakora hot with green chutney, ketchup, or a cup of masala chai. These pakoras make a perfect tea-time snack or a quick starter for any Indian meal.
Tried and its yummy..