Spicy Chicken Pakoras Recipe
Introduction
Chicken pakoras are crispy, flavorful Indian fritters that make a perfect snack or appetizer. These bite-sized pieces of chicken are coated in a spiced chickpea flour batter and deep-fried to golden perfection. Serve them hot with chutney or dipping sauce for an irresistible treat.
Ingredients
- 700g boneless chicken, cut into bite-sized pieces
- 2 tbsp cornflour
- 50g rice flour
- 40g gram flour, sieved
- 3 dried chillies, crushed or 3 green chillies, finely chopped
- ½ tsp chilli powder
- ½ tsp curry powder
- ½ tsp ground coriander
- ½ tsp cumin
- 2 small onions, chopped
- small bunch of coriander, finely chopped
- vegetable oil, for deep-frying
- sweet chilli sauce or green chutney, to serve
Instructions
- Step 1: Place the chicken pieces in a large bowl and use your hands to coat them evenly with the cornflour.
- Step 2: Add the rice flour and gram flour to the bowl and mix well to combine with the chicken.
- Step 3: Stir in the crushed or chopped chillies, chilli powder, curry powder, ground coriander, cumin, chopped onions, coriander, and 1 teaspoon of salt. Mix thoroughly using your hands.
- Step 4: Gradually add about 150ml of water, mixing continuously until the ingredients become moist and slightly wet. Be careful not to add too much water—it can prevent the mixture from binding properly.
- Step 5: Heat vegetable oil in a deep pan to 180°C (350°F), filling it no more than one-third full to avoid overflow.
- Step 6: Using a spoon, carefully drop small portions of the pakora mixture into the hot oil. Fry in batches, cooking each batch for 8-10 minutes, turning them regularly until the pakoras are cooked through and browned on all sides.
- Step 7: Remove the cooked pakoras with a slotted spoon and place them on a plate lined with kitchen paper to drain excess oil.
- Step 8: Serve the pakoras hot with sweet chilli sauce or green chutney for dipping.
Tips & Variations
- For extra crispiness, make sure the oil is at the correct temperature before frying.
- You can add garlic or ginger paste to the batter for additional flavor.
- If you prefer less heat, skip the fresh chillies and use only mild chilli powder.
- Substitute chicken with paneer or vegetables like cauliflower for a vegetarian version.
Storage
Store leftover pakoras in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven or air fryer at 180°C (350°F) for 5-7 minutes to retain their crispiness. Avoid microwaving if possible, as this can make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make pakoras ahead of time?
Yes, you can prepare the batter and marinate the chicken a few hours ahead and refrigerate. However, it’s best to fry and serve the pakoras fresh for maximum crispiness.
What can I serve with chicken pakoras?
Chicken pakoras pair well with sweet chilli sauce, green chutney, or a cooling yogurt dip. They also make a great appetizer for Indian meals or a tasty snack on their own.
Print
Spicy Chicken Pakoras Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
Crispy and flavorful Chicken Pakoras are a popular Indian snack made by coating bite-sized chicken pieces in a spiced gram flour batter and deep-frying them to golden perfection. Served hot with sweet chili sauce or green chutney, these pakoras make a perfect appetizer or teatime treat.
Ingredients
Chicken Mixture
- 700g boneless chicken, cut into bite-sized pieces
- 2 tbsp cornflour
- 50g rice flour
- 40g gram flour, sieved
- 3 dried chillies, crushed or 3 green chillies, finely chopped
- ½ tsp chilli powder
- ½ tsp curry powder
- ½ tsp ground coriander
- ½ tsp cumin
- 2 small onions, chopped
- small bunch of coriander, finely chopped
- 1 tsp salt
For Frying
- Vegetable oil, for deep-frying
To Serve
- Sweet chilli sauce or green chutney
Instructions
- Prepare the chicken: Place the chicken pieces in a large bowl and use your hands to coat them evenly with cornflour. This helps the batter stick to the chicken.
- Make the batter: Add rice flour, gram flour, crushed or chopped chillies, chilli powder, curry powder, ground coriander, cumin, chopped onions, coriander, and salt to the chicken. Mix everything thoroughly using your hands to combine all ingredients.
- Add water: Gradually pour around 150ml of water into the mixture, stirring constantly until the ingredients become moist and just slightly wet. Be careful not to add too much water as it will affect the batter’s ability to bind.
- Heat oil: Fill a deep pan with vegetable oil, ensuring it is no more than a third full, and heat it to 180°C (350°F) suitable for deep frying.
- Fry the pakoras: Take small spoonfuls of the pakora mixture, squeeze slightly, and carefully lower them into the hot oil. Fry the pakoras for 8-10 minutes, turning regularly to ensure they are evenly cooked and golden brown all over.
- Drain and serve: Remove the cooked pakoras with a slotted spoon and place them on a plate lined with kitchen paper to drain excess oil. Repeat frying in small batches with the remaining mixture. Serve the pakoras hot accompanied by sweet chilli sauce or green chutney.
Notes
- Ensure the oil temperature is maintained at 180°C to get crispy and evenly cooked pakoras.
- Do not overcrowd the pan while frying; cook in small batches to avoid lowering the oil temperature.
- You can adjust the heat level by varying the type or amount of chillies used.
- Sieved gram flour helps avoid lumps in the batter for a smoother texture.
- Leftover pakoras can be reheated in an oven to retain crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: Indian
Keywords: Chicken pakoras, Indian snack, deep-fried chicken, gram flour pakora, spicy chicken bites
