Crispy Chicken Pakora

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.

5 from 3 votes

Crispy Chicken Pakora is a popular street food in Pakistan and India, enjoyed as a snack with some chutney as a midday treat.

Prep Time15

Cook Time15

marinating time30

Total Time1

Course: Appetizer, Side Dish, Snack

Cuisine: Indian, Pakistani

Diet: Gluten Free

Keyword: chicken pakora Indian, chicken pakora kebab, chicken pakora recipe Pakistani, crispy chicken pakora

Servings: people

Calories: 504kcal

Author: Nosheen Babar

Ingredients

1 lb ground chicken (see notes)
1 tsp salt
½ tsp cumin powder (see notes)
½ tsp corriander powder
½ tsp crushed red chillies
½ tsp kashmiri chili powder
¼ tsp turmeric powder
¼ tsp ajwain(carom)seeds (see notes)
½ chopped onion
1 tbsp crushed ginger
1 tbsp 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