These small, crunchy, spicy chicken bites are incredibly delicious and satisfyingly crispy. Who needs them as an appetizer anyway? Frankly, dinner can wait—I could easily devour a whole plate of these with sweet chili sauce for dipping.
To begin, combine the assortment of spices, gram flour, rice flour and/or corn flour, chopped coriander, minced garlic, chopped chilies, and lemon juice in a mixing bowl. Thoroughly blend these ingredients together, preferably using a whisk to ensure any lumps from the flours are eliminated. Introduce the chicken into the mixture, followed by a modest quantity of water. Stir the amalgamation gently, gradually adding water until the consistency resembles that of PVA glue – dense yet fluid. It should possess a smooth texture but remain thick. Exercise caution during this process; an excessively watery batter will compromise the crispiness and flavor of the coating.
Then, heat oil in a pan or kadhai for deep frying. Test the oil’s readiness by dropping a small amount of the pakora batter into it; if it rises to the surface and sizzles, the oil is sufficiently hot. Carefully add the coated chicken pieces into the hot oil, ensuring not to overcrowd the pan as it can lower the oil’s temperature and result in soggy pakoras. Fry the pakoras, occasionally flipping them if needed, but avoid excessive handling. Once the batter turns crispy and attains a deep golden hue, remove the pakoras from the oil using a slotted spoon. Allow excess oil to drain by placing them on a colander lined with tissue paper, while you continue frying the remaining batter.
The gram flour may stiffen if the batter is left idle for an extended period, underscoring the importance of frying the pakoras promptly after mixing the batter. If you’re keeping the first batch warm in the oven while preparing the second batch, refrain from leaving the pakoras in the oven for too long. While a brief stint in the oven for about 5 minutes during the preparation of the second batch is acceptable, for multiple batches, arrange them on a tray and cover with foil. This method preserves their crispiness while preventing them from becoming rigid.
“One bite of chicken pakora and you’re hooked for life”
Chicken Pakora
Print RecipeIngredients
- 500 grams boneless chicken, cut into small pieces
- 1 cup chickpea flour (besan)
- 2 tablespoons rice flour
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder (adjust to taste)
- Salt as per taste
- 2 tablespoons chopped fresh coriander leaves
- 1 tablespoon chopped fresh mint leaves
- 1 green chili, finely chopped (optional)
- 1 small onion, finely chopped
- Oil for frying
- Optional for serving:
- Lemon wedges
- Mint chutney
- Onion rings
Instructions
- In a large mixing bowl, combine chickpea flour, rice flour, ginger paste, garlic paste, cumin seeds, coriander powder, garam masala, turmeric powder, red chili powder, salt, chopped coriander leaves, chopped mint leaves, green chili (if using), and chopped onion.
- Mix the mixture well.
- Add the chicken pieces to the flour mixture and coat them evenly with the marinade. Ensure each piece is well coated.
Step 3 - Heat oil in a deep frying pan over medium-high heat.
- Once the oil is hot, carefully add the marinated chicken pieces one by one into the hot oil, making sure not to overcrowd the pan. Fry the chicken pakoras in batches if necessary.
Step 5 - Fry the chicken pakoras until they are golden brown and crispy, stirring occasionally to ensure even cooking.
- Once done, remove the chicken pakoras from the oil using a slotted spoon and transfer them onto a plate lined with paper towels to drain excess oil.
- Serve the chicken pakoras hot with lemon wedges, mint chutney, and onion rings on the side.
Chicken Pakora
