Chicken Pakora, also known as Chicken Pori, is a quick and flavorful Indian snack made with tender chicken pieces coated in a spiced gram flour batter and fried until golden and crispy. It is perfect as a tea-time snack, starter, or party dish and pairs beautifully with mint chutney.
- Serves: 4 People
- Prep Time: 15 minutes
- Cooking: 20 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 400 grams Chicken fillet, washed and cut
- 1 tablespoon Garlic, ginger, and green chilies, finely chopped
- 1 Onion, finely chopped
- Fresh coriander, chopped
- 0.5tablespoon Lemon, juiced
- 4 tablespoons Oil (for batter)
- 4 tablespoons Plain yogurt
- 6 tablespoons Gram flour (besan)
- 1 teaspoon Salt
- 1 teaspoon Garam masala
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Fenugreek seeds (methi)
- 1 teaspoon Carom seeds (ajwain)
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Hing (asafoetida)
- Oil for deep frying
For Dressing
Nutritional Information
-
Calories
390 kcal -
Fat
22 g -
Carbohydrates
18 g -
Protein
30 g -
Fiber
3 g -
Sugar
4 g -
Sodium
620 mg
Procedure
-
10 minutesMark As Complete
Prepare the batter
Add gram flour to a mixing bowl along with salt, garam masala, Kashmiri chili powder, turmeric powder, fenugreek seeds, carom seeds, cumin seeds, coriander powder, and hing. Add oil, yogurt, lemon juice, chopped onion, garlic, ginger, chilies, and fresh coriander. Mix well, adding small amounts of water until the batter is smooth and of medium consistency.
-
5 minutesMark As Complete
Coat the chicken
Add the chicken pieces to the prepared batter and mix thoroughly, ensuring every piece is evenly coated with the spiced batter.
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5 minutesMark As Complete
Heat the oil
Heat oil in a deep pan over low to medium heat. Test the oil temperature by dropping a small amount of batter into the oil; it should bubble gently without burning.
-
10 minutesMark As Complete
Fry the chicken pakoras
Carefully add the battered chicken pieces into the hot oil in batches. Fry on low heat for 5 to 6 minutes per batch, turning gently, until golden brown and fully cooked inside.
-
5 minutesMark As Complete
Drain and serve
Remove the pakoras from the oil and place them on kitchen paper to drain excess oil. Serve hot with mint chutney or your favorite dipping sauce.
