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crispy chicken (keema) pakora recipe
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5 from 3 votes

Crispy Chicken Pakora

Crispy Chicken Pakora is a popular street food in Pakistan and India, enjoyed as a snack with some chutney as a midday treat.
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Indian, Pakistani
Keyword: Chicken Pakora, Pakora
Servings: 20 pieces
Calories: 250kcal

Ingredients

  • 1 lb ground chicken
  • ½ chopped onion
  • 1 tbsp crushed ginger
  • 1 tbsp garlic paste
  • 1 chopped green chili
  • ¼ cup chopped cilantro
  • 1 tsp salt
  • ½ tsp corriander powder
  • ½ tsp cumin powder
  • ½ tsp crushed red chillies
  • ½ tsp kashmiri chili powder
  • ¼ tsp turmeric powder
  • ¼ tsp ajwain(carom)seeds
  • ½ cup besan(gram flour)
  • 1 egg
  • 2 cups cooking oil

Instructions

  • Mix all of the ingredients except the cooking oil and let the mixture marinate in the fridge for 30-45 minutes.
  • Remove the mixture from the fridge and remix it one more time.
  • Heat the cooking oil on high and then reduce the heat to medium.
  • drop tablespoons full of the mixture and fry till they are a nice golden brown
    (SEE NOTES)

Notes

1. The mixture will seem very wet and slimy when you first mix it. There's no need to worry, as the gram flour starts binding the ingredients it will all come together.
2. While the oil heats your mixture will slowly come to room temperature, which is ideal for frying.
3. The oil needs to be really hot so the outside crisps up immediately. But because we want to make sure the chicken is cooked through we must continue to cook the pakoras at a medium heat.
4. This extended cooking time is what will make the pakoras crunchy on the outside which is the desired texture!

Nutrition

Serving: 1piece | Calories: 250kcal | Carbohydrates: 3g | Protein: 5g | Fat: 25g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 145mg | Potassium: 162mg | Fiber: 1g | Sugar: 1g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg