Chicken Pakora
Crispy, flavorful, and utterly irresistible, Chicken Pakora is a classic Indian appetizer that combines tender, marinated chicken bites with a spiced gram flour batter for the ultimate crunchy indulgence. Infused with the bold flavors of ginger garlic paste, red chili powder, garam masala, and a tangy hint of lemon juice, each bite is a symphony of zesty goodness. The addition of rice flour ensures an extra crisp texture, while the chopped coriander leaves add a fresh herbaceous kick. Perfectly golden and deep-fried to perfection, these savory pakoras are easy to prepare in just 40 minutes and make the ideal snack for parties, celebrations, or a cozy tea-time treat at home. Serve with refreshing mint chutney or tangy ketchup to complete this authentic Indian street food experience! Keywords: Chicken Pakora recipe, crispy chicken appetizer, Indian snack, deep-fried chicken bites, spicy pakora.
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Recipe Information
Ingredients
- 500 grams Chicken breast, boneless and skinless
- 2 tablespoons Ginger garlic paste
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 1 tablespoon Lemon juice
- 1 cup Gram flour (besan)
- 0.25 cup Rice flour
- 0.25 teaspoon Baking soda
- 0.5 cup Water
- 2 tablespoons Fresh coriander leaves, chopped
- as needed Oil for deep frying
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
In a mixing bowl, combine the ginger garlic paste, red chili powder, turmeric powder, garam masala, coriander powder, salt, and lemon juice.
Add the chicken pieces to the bowl and mix well to coat them with the spices. Let it marinate for at least 30 minutes in the refrigerator.
In another mixing bowl, add the gram flour, rice flour, and baking soda. Mix them well.
Add water gradually to the flour mixture while stirring to form a smooth, thick batter.
Stir in the chopped coriander leaves into the batter.
Heat oil in a deep frying pan over medium heat.
Dip each marinated chicken piece into the batter, ensuring it is fully coated.
Carefully drop a few batter-coated chicken pieces into the hot oil. Do not overcrowd the pan.
Fry the chicken pakoras until they are golden brown and crispy, about 6-8 minutes per batch.
Use a slotted spoon to remove the pakoras from the oil and drain them on paper towels to remove excess oil.
Serve the chicken pakoras hot with mint chutney or ketchup as a dipping sauce.
Nutrition Facts
Calories |
1735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3165 mg | 138% | |
| Total Carbohydrate | 136.6 g | 50% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 14.0 g | ||
| Protein | 192.1 g | 384% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 211 mg | 16% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 3013 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
