Chicken Pakora are Indian Spiced and deep fried battered Chicken bites. They are golden, crispy and delicious. Traditionally made with Vegetables such as Onions or Potatoes, I first made these Chicken versions for a work even over 10 years ago. They were so popular that I had to make them time and time again!
Chicken Pakora
Pakoras are usually served as a starter to a meal, or they are served as a side alongside a meal.
Sometimes they are served at breakfast too!
Pakoras are the best of Indian Street Food. They are sold as snacks all over India and even in the UK now.
Always popular and always enjoyed.
They’re packed full of flavour from spices added to the batter.
They are addictive too. One bite and you will want more and more and more.
They are served on platters or in cones with a drizzle or 2 of our favourite Indian Sauces/Chutneys.
Ingredients in Chicken Pakora
Chickpea flour – This is commonly known as gram flour and besan in indian stores. It is made from dried chickpeas and is a staple in Indian cooking. The flavour is earthy and nutty.
Garlic Paste, Ginger Paste, Green Chilli Paste – This trio goes into many indian recipes and it works well in the marinade here.
Garam Masala – Adds a punch of flavour.
Chilli powder – Ground red chillies to add a little heat. You can use Cayenne Pepper or Paprika instead.
Turmeric powder – Adds an earthy flavour as well as a warm golden hue.
Cumin and Coriander Powder – To add aroma and flavour.
Lemon Juice – Adds balance and brings the flavours to life.
Pinch of powdered Orange Food Colour – Optional
Optional add ins for a lighter batter:
Rice Flour
Corn Flour
You don’t have to add these in and can replace the same amount with more Chickpea Flour.
Variations
Pakoras can be made with anything you like.
Almost any vegetables can be used instead of the Chicken.
Here are some options –
Carrots or Parsnips – Grated
Potatoes – Any Potatoes will work. Slice into thin rounds.
Onion – Sliced into half moons.
Cauliflower – Finely chopped.
Broccoli, broccolini – chopped finely.
Courgettes – Grated and excess liquid squeezed out.
Leafy Greens – Such as Spinach, Cabbage or similar, sliced finely.
Red or Yellow Peppers – cut into small pieces.
Aubergine slices – Cut into medium thin slices,
Corn Kernals
Note – You need around 5 heaped cups of Veg for the quantity of batter here.
How to make Chicken Pakora
Full printable instructions are at the bottom of the page.
Part 1 – Marinade the Chicken
Cut the Chicken into strips – around 1/2 inch thick and wide.
Marinade Chicken in Turmeric, Red Chilli Powder, Cumin Powder, Coriander Powder, Garam Masala, Ginger Paste, Garlic Paste, Green Chilli Paste, Lemon Juice, Salt and a little Oil.
Set aside for 30 minutes.
Part 2: Pakora batter and frying
Place the Oil in a deep pot or wok and turn the heat to medium high.
Make the batter by mixing together the Chickpea flour, Rice flour and Corn flour with Spice, Salt and Water.
At this stage, the batter will be very thick but it thins out as the chicken is added. You can however add 1 – 2 tbsp extra of water if needed.
Add Chicken.
The batter should be quite thick, thick enough to drop balls of it into oil to check if the oil is ready. If It seems too thin, add more chickpea flour;
Add Chicken to batter then drop into the hot oil one by one.
Make sure that you are only frying a few at a time. This is especially important with Pakoras.
NOTE – Crowding the Oil means the temperature of the Oil drops right down means that you will get soggy steamed Pakoras instead of crispy ones.
Fry 5 – 7 minutes until golden and crispy on the outside.
Drain Chicken Pakora on paper towels and continue cooking the remainder.
Keep cooked pakoras warm in a low oven (80°C/GM1/2) on a rack set over a tray.
You can also make smaller ones like I have here:
Sauces to serve with Chicken Pakora
Pakoras are typically served with cooling sauces – Mint and Yoghurt Chutney, Ketchup or a Minty Red Onion Relish.
My favourite sauce is a cooling Yoghurt and Mint Sauce. Here is how to make it:
Combine a handful of Coriander with 10 Mint Leaves, 1 tsp Cumin Seeds, 2 tbsp Lemon, 1/4 tsp Sugar, Salt, 1 cup Plain Yoghurt in a blender and blend till smooth.
Make Ahead
Pakora Batter (both before or after the chicken is added will keep on the fridge overnight).
The batter will seperate slightly but once mixed together again, it is fine.
Pakora Batter on it’s own minus the Chicken, keeps well in the fridge for up to 3 days.
The Marinaded Chicken will keep well in the fridge for up to 2 days.
More Indian Street Food:
**if you make this recipe, please rate/comment below. we love to hear from you and seeing your creations makes our day – safira
Chicken Pakora
Chicken Pakora are Indian Spiced and deep fried battered Chicken bites. They are golden, crispy and delicious. Traditionally made with Vegetables such as Onions or Potatoes, I first made these Chicken versions for a work even over 10 years ago. They were so popular that I had to make them time and time again!
Ingredients
Marinade
- 500 g Chicken Breast
- 1/4 tsp Turmeric
- 1 tsp Red Chilli Powder
- 1 tsp Ground Cumin
- 1/2 tsp Ground Coriander
- 3/4 tsp Garam Masala Powder
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1/2 tsp Green Chilli Paste
- 1 tbsp Lemon Juice
- 1 - 1.5 tsp Salt
- 1 tbsp Vegetable Oil
Batter
- 1/2 cup Gram Flour
- 2 tbsp Rice Flour Or more Gram Flour
- 2 tbsp Corn Flour Or more Gram Flour
- 1/8 tsp Turmeric Powder
- 1/4 tsp Cumin Powder
- 1/4 tsp Coriander Powder
- 1/2 tsp Red Chilli Powder
- 4 tbsp Water You may need to add more
- Pinch Salt
- Pinch Orange Powder Food Colour Optional
For Frying
- 3 cups Oil
Instructions
-
Cut the Chicken into strips - around 1/2 inch thick and wide.
-
Marinade Chicken in Turmeric, Red Chilli Powder, Cumin Powder, Coriander Powder, Garam Masala, Ginger Paste, Garlic Paste, Green Chilli Paste, Lemon Juice, Salt and Oil. Set aside for 30 minutes.
-
Place the Oil in a deep pot or wok and turn the heat to medium high.
-
In a large bowl, make the batter by mixing together the Chickpea flour, Rice flour and Corn flour with Spices under the Batter section, Salt and Water. At this stage, the batter will be very thick but it thins out as the chicken is added. You can however add 1 - 2 tbsp extra of water if needed. Add Chicken. If the batter seems too thin, add more chickpea flour. You can at this stage place the whole lot into the fridge and use later on. The batter will seperate a little but once mixed back together it will be fine. You can also marinade the Chicken in the batter for an additional hour if you like.
-
Add Chicken to batter then drop into the hot oil one by one. Make sure that you are only frying a few at a time. This is especially important with Pakoras. Fry 4 - 7 minutes until golden and crispy on the outside.
-
Drain Chicken Pakora on paper towels and continue cooking the remainder. Keep cooked pakoras warm in a low oven (80°C/GM1/2) on a rack set over a tray.
Recipe Notes
PLEASE NOTE:
Crowding the Oil means the temperature of the Oil drops right down means that you will get soggy steamed Pakoras instead of crispy ones.
Variations
Pakoras can be made with anything you like.
Almost any vegetables can be used instead of the Chicken.
Here are some options -
Carrots or Parsnips – Grated
Potatoes – Any Potatoes will work. Slice into thin rounds.
Onion – Sliced into half moons.
Cauliflower – Finely chopped.
Broccoli, broccolini – chopped finely.
Courgettes - Grated and excess liquid squeezed out.
Leafy Greens - Such as Spinach, Cabbage or similar, sliced finely.
Red or Yellow Peppers – cut into small pieces.
Aubergine slices - Cut into medium thin slices,
Corn Kernals
Note - You need around 5 heaped cups of Veg for the quantity of batter here.
Make Ahead
Pakora Batter (both before or after the chicken is added will keep on the fridge overnight).
The batter will seperate slightly but once mixed together again, it is fine.
Pakora Batter on it's own minus the Chicken, keeps well in the fridge for up to 3 days.
The Marinaded Chicken will keep well in the fridge for up to 2 days.
Sauces to serve with Chicken Pakora
Pakoras are typically served with cooling sauces - Mint and Yoghurt Chutney, Ketchup or A Minty Red Onion Relish.
My favourite sauce is a cooling Yoghurt and Mint Sauce. Here is how to make it:
Combine a handful of Coriander with 10 Mint Leaves, 1 tsp Cumin Seeds, 2 tbsp Lemon, 1/4 tsp Sugar, Salt, 1 cup Plain Yoghurt in a blender and blend till smooth.
How much water should be added initially to the batter? I’ll be trying these today!
I usually add around 4 tablespoons and adjust as needed.x