Delicious, flavored & crispy chicken pakora, make this crispy appetizer at home in just 25 minutes. This is a very famous appetizer that is especially eaten in winter or rainy season. Chicken pakora is a boneless chicken that is marinated with gram flour, ginger garlic paste, spices mix, lemon juice, and then deep fried in oil. The taste of chicken pakora is lip-smacking and spicy.
If you want to make this at home, Follow the step-by-step recipe for chicken Pakora
Chicken Pakora Ingredients
Table of Contents
- 8 to 10 pieces of boneless chicken ( 250 g)
- 2 teaspoons Kashmiri red chili powder
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- ½ teaspoon black pepper powder
- 2 teaspoons ginger garlic paste
- ½ teaspoon salt
- 1 tablespoon lime juice
- 2 tablespoons chickpeas flour (besan)
- 1 tablespoon rice flour
- 1 tablespoon cornstarch
- 1 egg white
- 3-4 cups vegetable oil (for frying)
- 2-3 green chilies (slit into half)
- 15-20 whole curry leaves
- 1 teaspoon chaat masala
How to Make Chicken Pakora? ( Instruction )
- Properly wash the chicken and let the chicken dry or you can use kitchen tissue.
- Take a medium-sized bowl and put the chicken in it and add, chili powder, turmeric powder, garam masala powder, pepper powder, ginger garlic paste, salt, and lime juice and mix everything well.
- After that, refrigerate the bowl for one hour for the chicken to marinate.
- Take the bowl from the refrigerator after an hour and add chickpea flour, rice flour, cornstarch, and egg white to it.
- Now take a frying pan and heat vegetable oil for frying over medium-high heat.
- Once the oil gets completely hot, reduce the heat to medium flame.
- Fry four to six pieces of chicken, one by one, in hot oil until they are slightly browned and cooked inside (6-8 minutes).
- Keep stirring while frying so that pieces will fry evenly from all sides.
- Take out a plate covered with tissue paper.
- Fry the other pieces of the chicken similarly.
- Fry all the pieces.
- Now fry the chicken again to make it crispy. Increase the flame to high and heat the oil until it is very hot.
- Drop pakoras in small batches (2-4 batches) in the hot oil and fry on high heat until they are crispy and golden brown.
- Take out a plate covered with tissue paper.
- In a metal mesh strainer, drop the curry leaves and cook in high oil until crispy. Drain on the same platter as the chicken.
- Similarly, briefly sauté green chiles.
- Sprinkle chaat masala over the pakora immediately and stir thoroughly.
- Serve with coriander mint chutney or ketchup on the side.
Also Read: Chicken Biryani Recipe
Chicken Pakora ( Chicken Pakoda )
Ingredients
Marinating the Chicken
- 8 to 10 pieces boneless chicken ( 250 g)
- 2 teaspoons Kashmiri red chili powder
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- ½ teaspoon black pepper powder
- ½ teaspoon ginger garlic paste
- ½ teaspoon salt or as taste
- 1 tablespoon lime juice
Coating the Chicken
- 2 tablespoons chickpeas flour (besan)
- 1 tablespoon rice flour
- 1 tablespoon cornstarch
- 1 egg white
To Fry
- 3-4 Cups vegetable oil (for frying)
- 2-3 green chilies (slit into half)
- 15-20 whole curry leaves
- 1 teaspoon chaat masala
Instructions
Prepare the chicken by marinating it
- Properly wash the chicken and let the chicken dry or you can use kitchen tissue.
- Take a medium-sized bowl and put the chicken in it and add, chili powder, turmeric powder, garam masala powder, pepper powder, ginger garlic paste, salt, and lime juice and mix everything well.
- After that, refrigerate the bowl for one hour for the chicken to marinate.
Coat the chicken with flour
- Take the bowl from the refrigerator after an hour and add chickpea flour, rice flour, cornstarch, and egg white to it.
Fry the Chicken Pakora in a pan.
- Now take a frying pan and heat vegetable oil for frying over medium-high heat.
- Once the oil gets completely hot, reduce the heat to medium flame.
- Drop 4 to 6 pieces of chicken one by one in the hot oil and fry until chicken gets slightly browned and cooked from the inside (6-8 minutes).
- Keep stirring while frying so that pieces will fry evenly from all sides.
- Take out a plate covered with tissue paper.
- Fry the other pieces of the chicken similarly.
Fry the Chicken Pakora twice for more crispy
- After the all pieces are fried.
- Now fry the chicken again to make it crispy. Increase the flame to high and heat the oil until it is very hot.
- Drop pakoras in small batches (2-4 batches) in the hot oil and fry on high heat until they are crispy and golden brown.
- Take out a plate covered with tissue paper.
Serve Pakoda
- In a metal mesh strainer, drop the curry leaves and cook in high oil until crispy. Drain on the same platter as the chicken.
- Similarly, briefly sauté green chiles.
- Sprinkle chaat masala over the pakora immediately and stir thoroughly.
- Serve with coriander mint chutney or ketchup on the side.
Notes
People Also Ask?
Chicken pakora is a popular Indian dish made of chicken that is marinated in a mixture of spices and then coated in a batter made of gram flour (chickpea flour) and deep-fried until crispy. The marinade typically includes ingredients such as ginger, garlic, turmeric, cumin, and coriander powder. Some recipes may also include yogurt or other ingredients to add flavor and texture. The finished dish is often served with a chutney or dipping sauce.
One of the finest recipes for weight reduction is this one since it is high in protein, low in carbohydrates, and low in cholesterol. This is an excellent post-workout snack, as the body’s protein needs increase.
It could be considered junk food as it is typically deep-fried and high in calories and fat. However, it is also a popular snack food in many cultures, and some people might not consider it to be junk food. It depends on how it is prepared and consumed.
