Crispy Chicken Pakora

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5 from 102 votes

Crispy and crunchy from the outside with perfectly cooked moist chicken, chicken pakora is delicious and easy to make.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Snack

Cuisine: Indian

Diet: Diabetic, Gluten Free, Hindu

Servings: to 6

Calories: 197kcal

Author: Shilpa Kerur

Equipment

Ingredients

1 lb chicken breast (cut into 1-inch pieces)
¼ cup yogurt (whisked)
1 tablespoon ginger garlic paste
1 teaspoon red chili powder (Use Kashmiri chili powder for milder version)
1 teaspoon garam masala (use store-bought or homemade garam masala)
¼ teaspoon turmeric powder
2 teaspoon kasoori methi (crushed)
2 tablespoon cilantro (finely chopped)
½ teaspoon salt (adjust as per taste)
¾ cup besan (gram flour/chickpea flour)
2 tablespoon rice flour
2-3 tablespoon cold water (use as needed)
Oil for deep frying

Instructions

Make the pakora batter:

Pat dry the chicken breast using a paper towel to remove excess moisture. Cut them into approximately 1 inch pieces.
In a large mixing bowl, chicken pieces, ginger garlic paste, chili powder, garam masala, turmeric powder, cilantro, kasoori methi, and salt.
Mix well, making sure the chicken is well coated. Set it aside for 5 minutes.
Add the besan and rice flour to the chicken. Mix everything well to make a thick batter. Add 2-3 tablespoons of water as needed,

Deep fry:

Take oil in a medium saucepan and place it on medium heat. Let the oil heat.
Fry the chicken pakora in batches until they are golden and crispy.
Transfer to a paper towel-lined plate.
Top with chaat masala and serve with mint chutney.

Notes

Use boneless, skinless chicken breast to make pakora. Chicken thigh pieces can also be used; however, they will take slightly longer to cook. Cut the chicken into even-sized pieces. This will help the chicken cook evenly.

Do not make the batter too runny or thick. A runny batter will not coat the chicken evenly, and a thick batter will be difficult to fry.

Heat the oil to the right temperature. The oil should be between 350 F and 375 F. If the oil is too hot, the pakoras will brown too quickly on the outside and not cook through on the inside. If the oil is too cold, the pakoras will be oily and not crispy.

Check if the oil is ready. Take a drop of the batter and add it to the oil. If it immediately floats to the top, the oil is ready.

Fry the pakoras in batches. Do not overcrowd the pan, or the pakoras will not cook evenly. Drain the pakoras on paper towels after frying. This will help to remove excess oil.

Nutrition