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Cooked chicken Pakora pieces are wrapped in a newspaper cone which is resting on a light blue napkin on a wooden serving board, with bowls of chat masala, chutney and pomegranate seeds next to them.

Crispy Chicken Pakora

Nosheen Babar
Crispy Chicken Pakora is a popular street food in Pakistan and India, enjoyed as a snack with some chutney as a midday treat.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 15 minutes
marinating time 30 minutes
Total Time 1 hour
Course Appetizer, Side Dish, Snack
Cuisine Indian, Pakistani
Servings 4 people
Calories 504 kcal

Ingredients
  

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

Instructions
 

  • Mix all of the ingredients except the cooking oil.
  • Let the mixture marinate in the fridge for a minimum of 30 minutes.
  • Preheat the cooking oil and start frying the pakoras in batches.

Notes

Chicken - I find using ground chicken for my pakoras convenient. It stays moist and cooks quickly, making the cooking process a breeze.
Cumin powder - I like to make my cumin powder by dry roasting cumin seeds and then grinding them. This smells and tastes fantastic and takes under 5 minutes to prepare.
Carom seeds - This spice tastes delicious in this recipe, and I highly recommend trying to source it.
Gram flour - Made from split Bengal Gram, besan differs from chickpea flour and is preferred for this recipe. Chickpea flour can be used as a substitute if you find this ingredient to source. If you want the pakoras super crispy, add ¼ cup rice flour and 2 tablespoons of cornstarch to the meat mixture.
Egg - I add the whole egg to avoid wastage and am happy with how the pakoras turn out; however, if you want them crispier, use only the egg white.
Cooking oil - A neutral oil with a high smoking point, like canola, sunflower, or peanut, is best for this recipe. The oil needs to be well heated before you start frying the pakoras. for a crunchier exterior .

Nutrition

Serving: 1pieceCalories: 504kcalCarbohydrates: 13gProtein: 25gFat: 40gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 23gTrans Fat: 0.2gCholesterol: 138mgSodium: 723mgPotassium: 802mgFiber: 3gSugar: 3gVitamin A: 285IUVitamin C: 4mgCalcium: 37mgIron: 2mg
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