Chicken pakora/Pakoda is a crispy chicken snack, made with the ingredients that are always available in our home, Basen flour, rice flour, ginger garlic paste, and curry leaves. It is a crunchy, juicy, tea time snack or you can serve it as a side dish with rice varieties or biriyani.
There are many different pakora varieties all over India. Onion pakora is a popular pakora variety, which is easily prepared by most of the people in their homes. Bread pakora, paneer pakora, palak pakora, are popular street food varieties. Chicken Pakora itself is a yummy snack, though you can serve it with green chutney, tomato sauce, or mayonnaise.
Notes
- While preparing chicken pakora cut the chicken pieces small and bite-size.
- You can add Kashmiri red chilli powder or orange food colour for vibrant colour.
- You can add cornflour to make it more crunchy.
- Don’t skip the rice flour, it is essential for a crispy pakora.
- You can add chopped mint leaves along with coriander and curry leaves.
- It is recommended to marinate chicken for at least 1 hour so that the chicken absorbs the salt, spiciness and other flavours.
- Fry on medium-hot oil, smoky hot or less heat may spoil pakoras.
Other varieties – Chicken biriyani, Thalapakkatti chicken biriyani, street style chili chicken, restaurant-style chicken masala, chicken 65, Chicken curry for rice, Egg dum biriyani, Egg fried rice, Egg curry, Egg puffs.
Chicken pakora/Pakoda is a crispy chicken snack, made with the ingredients that are always available in our home, Basen flour, rice flour, ginger garlic paste, and curry leaves. It is a crunchy, juicy, tea time snack or you can serve it as a side dish with rice varieties or biriyani.
- 500 grams Boneless Chicken
- 1 tsp Lemon juice
- 1 tsp Ginger garlic paste
- 1/2 tsp Turmeric powder
- 1 tsp Coriander Powder
- 1/2 tsp Garam masala
- 2 tsp Chili powder
- Salt as required
- Chopped coriander leaves
- Chopped curry leaves
- 2 tsp Rice flour
- 3/4 cup Besan/Gram flour (75 grams)
- Oil for frying
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Rinse and clean boneless chicken.
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Add 1 tsp lemon juice,1/2 tsp turmeric powder, 1 tsp ginger garlic paste, and 1 tsp coriander powder.
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Add 1/2 tsp garam masala, 2 tsp chili powder, chopped coriander leaves, and chopped curry leaves.
-
Then add required salt, 2 tsp rice flour, and 3/4 cup gram flour.
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Mix everything well.
-
Add 1/4 cup or required water, combine well.
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keep it aside for 2 hours.
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Once done, heat oil in a pan.
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Drop chicken pieces one by one.
-
Cook on a medium flame for 2 -3 minutes.
-
Flip in between, cook until golden brown.
-
Drain and remove from oil.
-
Serve hot.
Cut the chicken pieces small and bite-size.
You can add Kashmiri red chilli powder or orange food colour for vibrant colour.
You can add cornflour to make it more crunchy.
Don't skip the rice flour, it is essential for a crispy pakora.
You can add chopped mint leaves along with coriander and curry leaves.
I marinated chicken for 2 hours, marinate for at least 1 hour, so the chicken will observe salt, spiciness, and flavours.
Fry on medium-hot oil, smoky hot or less heat may spoil pakoras.
Method
Step by Pictures
-
Rinse and clean boneless chicken.
-
Add 1 tsp lemon juice, 1/2 tsp turmeric powder, 1 tsp ginger garlic paste, and 1 tsp coriander powder.
-
Add 1/2 tsp garam masala, 2 tsp chilli powder, chopped coriander leaves, and chopped curry leaves.
-
Then add the required salt, 2 tsp rice flour, and 3/4 cup gram flour.
-
Mix everything well.
-
Add 1/4 cup or required water, combine well.
-
keep it aside for 2 hours.
-
Once done, heat oil in a pan. Drop chicken pieces one by one.
-
Cook on a medium flame for 2 -3 minutes.
-
Flip in between, cook until golden brown.
-
Drain and remove from oil.
-
Serve hot.
Recipe Notes
- Cut the chicken pieces small and bite-size.
- You can add Kashmiri red chilli powder or orange food colour for vibrant colour.
- You can add cornflour to make it more crunchy.
- Don’t skip the rice flour, it is essential for a crispy pakora.
- You can add chopped mint leaves along with coriander and curry leaves.
- I marinated chicken for 2 hours, marinate for at least 1 hour, so the chicken will observe salt, spiciness, and flavours.
- Fry on medium-hot oil, smoky hot or less heat may spoil pakoras.
