Chicken Pakora | Chicken Fritters in gram flour batter

Chicken Pakora | Chicken Fritters in gram flour batter

Chicken Pakora | Chicken Fritters in gram flour batter

Chicken Pakora

Chicken pakora are a super simple & delicious snack to make. Boneless chicken pieces are coated with a gram flour (besan) batter and fried till golden brown. Crispy & crunchy they will be a hit with adults and kids alike. Serve hot with green chutney or tomato ketchup with a cup of chai on the side.

  • Course Snack, Snacks
  • Cuisine Indian, Pakistani
  • Prep Time 5 minutes
  • Cook Time 15 minutes
  • Marination Time 30 minutes
  • Total Time 50 minutes
  • Servings 2 people
  • Calories 150 kcal

Ingredients

For the chicken

  • 300 grams boneless chicken cut into cubes
  • ½ teaspoon ginger garlic paste
  • ½ teaspoon coriander powder
  • ¼ teaspoon red chili flakes
  • ¼ teaspoon red chili powder
  • ¼ teaspoon turmeric
  • Salt to taste

For the chickpea batter

  • 1 cup gram flour also known as chickpea flour or besan
  • ½ teaspoon coriander powder
  • ¼ teaspoon red chili powder
  • ¼ teaspoon crushed coriander seeds
  • ¼ tsp pomegranate seeds or anaardaana (optional – can be skipped)
  • Salt to taste
  • Oil for frying
  • Chaat masala for garnish

Instructions

For the chicken:

  1. Place boneless chicken in a bowl. Add all the ingredients mentioned in the chicken part of the ingredients. Mix through and keep in the fridge for at least 30 minutes.

For the gram flour / chickpea flour / besan batter:

  1. Place gram flour (besan) in a bowl. Add salt, coriander powder, red chili powder, crushed coriander seeds, pomegranate seeds (if using) and salt. Stir the mixture dry with a whisk or fork. Add water a few tablespoons at a time while whisking till a smooth batter is created. It should be thick enough to coat the chicken, but not super thick. If adjustment is required, add more gram flour (besan) or water accordingly.
  2. Heat the oil in a wok or shallow frying pan on low – medium flame.
  3. Dip the boneless chicken pieces in the chickpea batter, shaking off the excess batter and then add in the hot oil. Add the rest of the pieces and fry till golden brown on both sides. Make sure the chicken is cooked through from inside – you can cut open a pakora to double check.
  4. Garnish with chaat masala. Serve with green chutney or tomato sauce.

Source: Chicken Pakora

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