Chicken Pakora Recipe
Indian · Appetizer · 35 min total
Crispy, spiced chicken fritters that make a perfect appetizer or snack. This recipe uses boneless chicken marinated in a flavorful gram flour batter and deep-fried to golden perfection.
15
min prep
min prep
20
min cook
min cook
4
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup chickpea flour (gram flour)
- 1/4 cup rice flour
- 1 teaspoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon salt, or to taste
- 1/2 cup water, or as needed
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh cilantro
- Oil, for deep frying
Instructions
- In a large bowl, combine chickpea flour, rice flour, ginger-garlic paste, red chili powder, turmeric, cumin, garam masala, salt, and lemon juice. Gradually add water while whisking to form a smooth, thick batter (similar to pancake batter consistency).
- Add the chicken pieces and cilantro to the batter. Mix well to coat each piece evenly. Let marinate for 15 minutes.
- Heat oil in a deep pan or kadhai to 350°F (175°C).
- Carefully drop coated chicken pieces into the hot oil, a few at a time, without overcrowding. Fry in batches.
- Fry for 5-7 minutes, turning occasionally, until golden brown and cooked through (internal temperature reaches 165°F).
- Remove with a slotted spoon and drain on paper towels. Serve hot with mint chutney or ketchup.
Tips
- For extra crispiness, add 1 tablespoon of cornstarch to the batter.
- To check oil temperature, drop a small amount of batter into the oil; it should sizzle and rise immediately.
- Leftover pakoras can be reheated in an air fryer or oven at 350°F for 5 minutes.
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