Chicken pakoras are a crispy and flavorful snack made with marinated chicken pieces coated in gram flour and spices, then deep fried until golden. The chicken is first mixed with yogurt, ginger, garlic, onions, chilies, and aromatic spices which help tenderize the meat and create a rich coating. After marinating, the pieces are fried in hot oil until crisp on the outside and juicy inside. These pakoras are commonly served as a snack or appetizer with mint chutney, chili sauce, or garlic sauce and a squeeze of fresh lemon.
- Serves: 4 People
- Prep Time: 20 minutes
- Cooking: 15 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 600 grams Chicken thighs, boneless, cut into small pieces
- 1 cup Gram flour (besan)
- 0.5 cup Plain yogurt
- 1 tablespoon Rice flour
- 1 tablespoon Fresh ginger, finely chopped
- 1 tablespoon Fresh garlic, finely chopped
- 1 medium Onion, finely chopped
- 4 pieces Green chilies, finely chopped
- 0.5 cup Fresh coriander, chopped
- 0.5 piece Fresh lemon, juiced
- 1 teaspoon Black pepper
- 1 teaspoon Chaat masala
- 1 teaspoon Ajwain seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Asafoetida (hing)
- 1 teaspoon Dried fenugreek leaves
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 500 milliliters Oil for deep frying
For Dressing
Nutritional Information
-
Calories
420 kcal -
Fat
22 g -
Carbohydrates
18 g -
Protein
34 g -
Fiber
3 g -
Sugar
3 g -
Sodium
620 mg
Procedure
-
10 minutesMark As Complete
Prepare the Chicken Marinade
Place the chicken pieces in a large mixing bowl. Add yogurt, chopped ginger, chopped garlic, finely chopped onion, and green chilies. Sprinkle in the gram flour and begin mixing so the ingredients start forming a thick coating around the chicken. This mixture should be thick enough to cling to the chicken pieces while still remaining slightly moist.
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5 minutesMark As Complete
Add Spices and Flavorings
Add black pepper, chaat masala, ajwain seeds, coriander powder, asafoetida, dried fenugreek leaves, turmeric powder, garam masala, and salt to the bowl. Squeeze in the fresh lemon juice and mix thoroughly to ensure the spices distribute evenly. Continue mixing until each piece of chicken is well coated with the seasoned batter.
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5 minutesMark As Complete
Finish the Marinade
Add chopped fresh coriander and rice flour to the mixture and combine again. The rice flour helps create a crisp texture when frying. Make sure every chicken piece is evenly coated with the marinade and thick batter so the pakoras fry evenly and develop a flavorful crust.
-
8 hoursMark As Complete
Marinate the Chicken
Cover the bowl with a lid or plastic wrap and place it in the refrigerator. Allow the chicken to marinate for several hours or overnight for the best flavor. The longer marination helps the spices penetrate the meat and keeps the chicken tender while frying.
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8 minutesMark As Complete
Fry the Chicken Pakoras
Heat oil in a deep pan over medium heat until hot. Carefully drop the marinated chicken pieces into the oil one by one without overcrowding the pan. Fry the pakoras for about 3 to 4 minutes on one side before turning them to cook the other side until golden brown and fully cooked.
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2 minutesMark As Complete
Drain and Serve
Remove the fried pakoras from the oil using a slotted spoon and place them on paper towels to drain excess oil. Continue frying the remaining batches in the same way. Serve the chicken pakoras hot with mint chutney, chili sauce, or garlic sauce and garnish with fresh coriander and lemon wedges.
