Chicken pakora is a famous and delectable Indian appetiser known for its crispy texture and rich flavour. Whether you're holding a party or simply needing a tasty snack, chicken pakora is a great option. In this post, we will look at methods for making chicken pakora, each with its own twist. Prepare to have your taste senses tantalised by these delectable crispy nibbles!
Note: The following recipe yield approximately 4 servings.
Preparation Time: 15 minutes
Marination Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 65 minutes
Ingredients 500 grams boneless chicken, cut into bite-sized pieces
1 cup besan (gram flour)
2 tablespoons rice flour
1 teaspoon red chili powder
1 teaspoon ginger-garlic paste
1 teaspoon garam masala
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon chaat masala
Salt to taste
Water (as needed)
Oil for deep frying
Method Marinate the chicken: - In a bowl, combine the chicken pieces with ginger-garlic paste, red chili powder, turmeric powder, cumin powder, garam masala, chaat masala, and salt.
- Mix well to ensure the chicken is evenly coated. Allow it to marinate for at least 30 minutes.
Prepare the batter: - In a separate bowl, combine besan, rice flour, a pinch of salt, and a little water at a time to make a smooth and thick batter.
- Ensure the batter is not too runny or too thick; it should coat the chicken pieces evenly.
Coat the chicken with the batter: - Dip each marinated chicken piece into the batter, ensuring it is well-coated on all sides.
Deep-fry the chicken pakoras: -Heat oil in a deep frying pan or kadai over medium heat.
-Carefully drop the coated chicken pieces into the hot oil.
- Fry until they turn golden brown and crispy, flipping occasionally to ensure even cooking.
- Once cooked, remove the pakoras from the oil and place them on a paper towel to absorb excess oil.
Serve and enjoy: -Garnish the chicken pakoras with fresh coriander leaves.
- Serve hot with mint chutney, tamarind chutney, or ketchup as dipping sauces.