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
Scale
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
