Crispy Chicken Pakora Recipe

Why You’ll Love This Recipe

Crispy Chicken Pakoras are the ultimate indulgence when you’re craving something crispy and flavorful. The chickpea flour (besan) coating gives the chicken a perfect crispy texture, while the spices bring depth and warmth to the flavor. The marination process infuses the chicken with aromatic spices, making every bite burst with flavor. These pakoras are quick to prepare, easy to make in batches, and perfect for serving as a snack, appetizer, or even as a side dish to a main meal. They’re sure to be a crowd-pleaser!

Ingredients

For the Chicken Marinade:

• 500g boneless chicken breast or thighs, cut into bite-sized pieces

• 2 tablespoons yogurt

• 1 tablespoon ginger-garlic paste

• 1 teaspoon red chili powder (adjust to taste)

• 1/2 teaspoon turmeric powder

• 1 teaspoon garam masala

• 1/2 teaspoon cumin powder

• 1/2 teaspoon coriander powder

• 1 tablespoon lemon juice

• Salt, to taste

For the Pakora Batter:

• 1 cup chickpea flour (besan)

• 1 tablespoon rice flour (for extra crispiness)

• 1/2 teaspoon baking powder

• 1 teaspoon carom seeds (ajwain) or cumin seeds (optional)

• 1 teaspoon coriander powder

• 1/2 teaspoon red chili powder

• Salt, to taste

• Water, as needed to make a thick batter

• Fresh coriander or mint leaves, chopped (optional, for added flavor)

For Frying:

• Oil for deep frying

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Marinate the Chicken:

• In a bowl, add the chicken pieces, yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, lemon juice, and salt.

• Mix well, ensuring the chicken is evenly coated with the spices.

• Cover and let it marinate for at least 30 minutes, or up to 2 hours if you have time for deeper flavor infusion.

2. Prepare the Pakora Batter:

• In a separate bowl, combine the chickpea flour (besan), rice flour, baking powder, carom seeds or cumin seeds, coriander powder, red chili powder, and salt.

• Gradually add water, stirring continuously until you get a thick batter that can coat the chicken pieces. You want the batter to be sticky enough to adhere to the chicken, but not runny.

• Optional: Add some chopped fresh coriander or mint leaves to the batter for added flavor.

3. Coat the Chicken:

• After the chicken has marinated, take each piece of chicken and dip it into the batter, making sure it’s fully coated.

• Shake off any excess batter to ensure an even coating.

4. Heat the Oil:

• Heat oil in a deep frying pan or wok over medium-high heat. You want the oil to be hot enough that a small drop of batter sizzles when dropped into the oil, but not so hot that it burns the pakoras immediately.

• Fry the pakoras in batches, being careful not to overcrowd the pan. Fry for 4-6 minutes, turning occasionally, until they are golden brown and crispy on all sides.

5. Drain and Serve:

• Once the pakoras are crispy and golden brown, remove them from the oil and place them on a paper towel-lined plate to drain excess oil.

• Serve immediately with your favorite chutney (mint, tamarind, or coriander chutney) or a squeeze of fresh lemon juice.

Servings and Timing

• Servings: 4-6 (depending on portion size)

• Prep Time: 10 minutes (plus marinating time)

• Cook Time: 15-20 minutes

• Total Time: 25-30 minutes

Variations

• Vegetarian Pakoras: You can make a vegetarian version of pakoras by substituting the chicken with vegetables like potatoes, cauliflower, or spinach. The marination process will remain the same, but adjust the frying time for different vegetables.

• Add Cheese: Add a small amount of crumbled paneer (Indian cottage cheese) to the batter for an extra creamy, cheesy pakora.

• Spicy version: Increase the amount of green chilies or add chili flakes to the marinade and batter for a spicier kick.

Storage/Reheating

• Storage: Leftover pakoras can be stored in an airtight container at room temperature for up to 1 day. If you need to store them for longer, refrigerate for up to 2 days.

• Reheating: To reheat, place the pakoras in a preheated oven at 350°F (175°C) for 5-10 minutes to crisp them up again. You can also reheat them in a skillet over medium heat, turning occasionally to prevent burning.

FAQs

Can I make these pakoras ahead of time?

Yes, you can marinate the chicken a few hours or overnight in advance. You can also prepare the batter ahead of time and refrigerate it. However, pakoras are best served fresh and crispy right after frying.

Can I bake the pakoras instead of frying them?

Yes! To make them healthier, you can bake the pakoras in a preheated oven at 400°F (200°C) for about 15-20 minutes, or until golden and crispy. Just lightly grease them with oil before baking to help with the crispiness.

Can I use boneless chicken thighs instead of chicken breasts?

Yes, you can use boneless chicken thighs instead of chicken breasts. Chicken thighs tend to be juicier and more flavorful, so they make a great alternative.

Can I freeze the pakoras?

Yes, you can freeze the uncooked pakoras. After coating the chicken in the batter, place them on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a freezer bag. Fry them straight from frozen, increasing the cooking time slightly.

Can I make the pakora batter gluten-free?

Yes, chickpea flour (besan) is naturally gluten-free. You can substitute the rice flour with any gluten-free flour (like cornstarch or a gluten-free flour blend) for a fully gluten-free pakora.

Conclusion

Crispy Chicken Pakoras are a delightful, savory snack that’s perfect for any occasion. Whether you’re hosting a party, having a cozy family meal, or just craving something crispy, these pakoras are sure to satisfy. With their crunchy exterior and juicy, tender chicken inside, they’re perfect when paired with your favorite chutneys or dips. Easy to make and full of flavor, these pakoras will undoubtedly become a go-to recipe in your kitchen!