Description
These crispy chicken pakoras are packed with bold spices and fried until golden brown for a flavorful appetizer or snack. Perfect with chutney or yogurt dip, they deliver a crunchy coating with tender chicken inside.
Ingredients
- 500 g boneless chicken, cut into bite-sized pieces
- 1 cup gram flour (besan)
- 2 tbsp rice flour
- 1 tsp ginger garlic paste
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1 tsp salt
- 2 green chilies, finely chopped
- 2 tbsp chopped fresh cilantro
- 1 tbsp lemon juice
- Water as needed
- Oil for deep frying
Instructions
- In a large mixing bowl, combine the chicken pieces with ginger garlic paste, red chili powder, turmeric, cumin powder, coriander powder, garam masala, salt, green chilies, cilantro, and lemon juice.
- Add gram flour and rice flour to the bowl and mix well to coat the chicken evenly.
- Add a small amount of water if needed to create a thick batter that clings to the chicken.
- Heat oil in a deep frying pan over medium heat.
- Carefully drop coated chicken pieces into the hot oil and fry in batches until golden brown and cooked through, about 5–7 minutes per batch.
- Remove the pakoras with a slotted spoon and drain on paper towels.
- Serve hot with mint chutney, ketchup, or yogurt dip.
Notes
- Rice flour helps make the pakoras extra crispy.
- Adjust chili levels according to your spice preference.
- Do not overcrowd the pan while frying.
- Serve immediately for the best texture.
- Leftovers can be reheated in an air fryer or oven to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Deep Fry
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 640 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 75 mg
