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!
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.
Crowding the Oil means the temperature of the Oil drops right down means that you will get soggy steamed Pakoras instead of crispy ones.
Pakoras can be made with anything you like.
Almost any vegetables can be used instead of the Chicken.
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,
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.
Pakoras are typically served with cooling sauces - Mint and Yoghurt Chutney, Ketchup or A Minty Red Onion Relish.
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.