Learn To Make Mouth-Watering Chicken Pakora With Just 6 Simple Steps

Chicken pakora is a popular and savory Indian snack known for its crispy texture and rich flavors. It consists of bite-sized pieces of boneless chicken that are marinated in a blend of yogurt and spices, then coated in a spiced chickpea flour batter before being deep-fried until golden brown and crispy.

Chicken pakora is a delicious Indian snack made with marinated chicken pieces coated in a spiced chickpea flour batter and deep-fried until crispy. Here’s a simple recipe to make chicken pakoras at home:

1. Ingredients

For the Marinade:

– 500 grams (1 pound) boneless chicken, cut into bite-sized pieces
– 1 cup plain yogurt
– 1 tablespoon ginger-garlic paste
– 1 teaspoon turmeric powder
– 1 teaspoon red chili powder (adjust to taste)
– 1 teaspoon garam masala
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1 tablespoon lemon juice
– Salt to taste

For the Batter:

– 1 cup chickpea flour (besan)
– 2 tablespoons rice flour (for extra crispiness, optional)
– 1 teaspoon ajwain (carom seeds)
– 1 teaspoon cumin seeds
– 1 teaspoon chili powder (adjust to taste)
– 1/2 teaspoon turmeric powder
– Salt to taste
– Water, as needed

For Frying:

– Oil (vegetable or canola) for deep frying

2. Instructions

Step 1- Marinate the Chicken:

-In a large bowl, combine the yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, lemon juice, and salt.
– Add the chicken pieces to the marinade and mix well to coat all the pieces.
– Cover and let it marinate in the refrigerator for at least 1 hour, or overnight for the best flavor.

Step 2- Prepare the Batter:

– In a separate bowl, mix the chickpea flour, rice flour (if using), ajwain, cumin seeds, chili powder, turmeric powder, and salt.
– Gradually add water to the dry ingredients, stirring continuously to make a thick batter. The batter should be thick enough to coat the chicken pieces well but not too runny.

Step 3- Coat the Chicken:

– Remove the marinated chicken from the refrigerator.
– Dip each piece of marinated chicken into the batter, ensuring it is well-coated.

Step 4- Heat the Oil:

– Heat oil in a deep frying pan or a wok over medium heat. The oil should be hot but not smoking. To test if the oil is ready, drop a small amount of batter into the oil. If it floats to the top and starts bubbling, the oil is ready.

Step 5- Fry the Pakoras:

– Carefully drop the coated chicken pieces into the hot oil, a few at a time. Do not overcrowd the pan.
– Fry until the pakoras are golden brown and crispy, about 4-5 minutes. You may need to turn them occasionally for even cooking.
– Use a slotted spoon to remove the pakoras from the oil and drain them on paper towels.

Step 6- Serve:

– Serve hot with green chutney, tamarind chutney, or your favorite dipping sauce.

Enjoy your crispy and flavorful chicken pakoras!