Chicken Pakora
This crispy chicken pakora recipe is the ultimate Indian-style tea-time snack! Made with tender chicken strips, spices, and gram flour, these fritters are golden, crunchy, and irresistible.
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.
Notes
Tips for Best Results
Make sure the oil is not too hot, or the outside will burn before the chicken cooks inside.
Do not add too much water to the mixture. A thicker coating makes crispier pakoras.
For extra crunch, sprinkle a little chaat masala before serving.