Chicken Pakora Recipe (Crispy Indian Fried Chicken Fritters)
Chicken Pakora (Chicken Pakoda) is a popular Indian deep-fried appetizer that is delicious, especially in winters and monsoons. Make crispy pakoras using my easy recipe.
Servings: 4 people
Ingredients
To Marinate The Chicken
- 8 ounces boneless chicken breasts 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
To Coat The Chicken
- 2 tablespoons chickpeas flour (besan)
- 1 tablespoon rice flour
- 1 tablespoon cornstarch
- 1 egg white
To Fry
- 3-4 cups oil for frying
- 2-3 green chilies slit into half
- 15-20 whole curry leaves
- 1 teaspoon chaat masala
Instructions
Marinate The Chicken
- Wash chicken breasts and pat them dry using a kitchen tissue.
- Cut them into ½-inch cubes using a sharp knife.
- Add chicken cubes, chili powder, turmeric powder, garam masala powder, pepper powder, ginger garlic paste, salt, and lime juice to a medium-sized mixing bowl and mix everything well.
- Cover the bowl with a lid and refrigerate for 1 hour for the chicken to marinate.
Coat The Chicken
- Take out the bowl from the refrigerator and add chickpea flour, rice flour, cornstarch, and egg white and mix well.
Fry Chicken Pakora
- Heat oil for frying in a pan over medium-high heat.
- Once the oil is hot, reduce the heat to medium.
- Drop half of the chicken pieces one by one in the hot oil and fry until slightly browned and cooked from the inside (6-8 minutes).
- Stir frequently while frying so that they fry evenly from all sides.
- Drain on a plate lined with kitchen tissue.
- Fry the other half of the chicken pieces similarly.
Double Fry Chicken Pakoda
- Now increase the heat to high and heat the oil until it is very hot.
- Drop pakoras in small batches (2-3 batches) in the hot oil and fry on high heat until they are crispy and golden brown.
- Drain on a plate lined with kitchen tissue.
Serve The Pakoda
- Add curry leaves to a metal mesh strainer and fry in hot oil until crispy. Drain on the plate with the pakoras.
- Similarly, fry green chilies for a few seconds.
- Immediately sprinkle chaat masala over the pakora and toss well.
- Serve hot.
Video
Notes
The oil temperature is critical for making crunchy pakoras. Let the oil temperature rise before cooking the second batch.
Do not overload the pan while frying. If you overload the pan, the pakoras will not turn out crispy.
Nutrition
Calories: 100kcal | Carbohydrates: 7g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 462mg | Potassium: 261mg | Fiber: 2g | Sugar: 1g | Vitamin A: 320IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 1mg
