Variations for Easy Chicken Pakora Recipe

Pakoras can be made with anything you like. 

Vegetables

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 - Fresh, tinned or frozen.

*Note - You need around 5 heaped cups of Veg for the quantity of batter here.

Spices

Use any Indian Spices. Add a pinch of Garam Masala Powder, Chopped Curry Leaves or chopped Green chillies.

Sauces to serve with Chicken Pakora

Pakoras don’t necessarily need a sauce to accompany them because they are so flavourful. However, they are typically served with cooling sauces though such as Mint, Coriander and Yoghurt Chutney, Ketchup or a Raita.

Mint and Yoghurt Sauce 

Combine a handful of Coriander with 10 Mint Leaves, 1 teaspoon Cumin Seeds, 2 tablespoon Lemon, ¼ teaspoon Sugar, Salt, 1 cup Plain Yoghurt in a blender and blend till smooth.

FAQS, Tips and Tricks

How to make Chicken Pakoras with Plain Flour

You can use a mixture of Plain Flour/All Purpose Flour and Corn Flour to make Pakoras. You can also use Plain Flour in place of Gram Flour if you prefer. 

How to make Chicken Pakoras with Rice Flour

Rice Flour makes these Pakoras extra crispy, so I do like to add it to the batter but you can skip it add just use Gram Flour or more Corn Flour instead.

Oil Temperature for Chicken Pakoras

When making Chicken Pakoras or indeed any Pakoras, oil temperature is very important. Cold oil that hasn’t heated up properly will be a disaster for Pakoras as they will absorb all the oil up and be a soggy mess. The oil should be hot and it is easy enough to test this. If you add a bit of pakora batter to the oil, it should float up to the top quite quickly. If it comes up too fast, the oil is too hot and this can result in burnt pakoras with a raw inside.

Can Chicken Pakoras be Made Ahead?

The Pakora Batter can be made ahead. Both before or after the chicken is added. It will keep on the fridge overnight. The batter will seperate slightly but once mixed together again, it is fine. Pakora Batter on its own minus the Chicken, keeps well in the fridge for up to 1 week. 

How do I make Chicken Pakoras in an Air Fryer?

To air fry the pakoras, add some baking paper to the inner basket and spray with oil. Add Pakoras leaving space between each on.e Air fry the for 5 minutes at 200 C/400 F. Flip and air fry for another 1 - 3 minutes.  Repeat with remaining chicken.

How can I make Chicken Pakoras in the Oven?

Preheat oven to Gas Mark 9/230C/450F. Add chicken pakoras to a rack over an oven tray leaving plenty of space between pakoras. (Spray or grease with oil first). If you do not have a rack, just place in a lined oven tray. Bake for 10 minutes each side.

Storage - How to store leftovers

Leftover Chicken Pakoras can be kept covered in the fridge for up to 3 days. To reheat, you can place them in the microwave or fry them again.

Can you freeze Chicken Pakoras?

Chicken Pakoras are best eaten fresh. You can freeze them though. Cool completely, then place in a ziplock bag or airtight container for up to a month.

How to reheat Chicken Pakoras?

You can use the following 3 methods but make sure they are piping hot all the way through before serving. I would thaw them first and then: Oven You can reheat by baking in the oven at 190 C/Gas Mark/375 F 5 for 8 - 10 minutes. Air Fryer At 200 C/400 F for 7 - 8 minutes. Deep Fry Once thawed, deep fry for 2 - 3 minutes. Microwave In 30 second bursts till warmed through

What to serve with Crunchy Chicken Pakoras

Pakoras are often served with sauces such as Ketchup, Raita, Green Chutney, Mint Chutney, Sweet Chilli Sauce and often also a cup of Masala Chai. You can also serve them with a pinch of Chaat Masala and a squeeze of Lemon Juice.