CHICKEN PAKORA

Pakora is a deep fried snack originated from India. Chickpea flour is the main ingredient to make pakora. There are so many variations for pakora. It can be either vegetarian or non vegetarian. It can be made with onion, vegetables, eggs, chicken, fish or even prawn.

Chicken pakora is a popular street food and a great appetizer made with boneless chicken breast. Boneless chicken breast is commonly preferred for this recipe. Small bite sized chicken pieces are marinated in chickpea flour and few other spices, and then is deep fried in oil.

ABOUT THE RECIPE:

This is the recipe that I’ve been making for years. I usually add lemon juice in this recipe, for the mild tanginess. But, it is completely optional to add lemon juice. The original recipe has rice flour instead of cornstarch. I use cornstarch in this recipe to give extra crispiness.

INGREDIENTS FOR CHICKEN PAKORA:

• BONELESS CHICKEN BREAST – 500 GMS
• CHICKPEA FLOUR/GRAM FLOUR – 3 TBSP
• CORN STARCH – 1.5 TBSP
• CHILLY POWDER – 1 TBSP
• CORIANDER POWDER – 1 TSP
• CUMIN POWDER – 1/2 TSP
• GARAM MASALA – 1/2 TSP
• GINGER GARLIC PASTE – 1 TBSP
• LEMON JUICE – 1 TSP
• SALT – AS REQUIRED
• OIL – FOR FRYING

HOW TO MAKE CHICKEN PAKORA:

• Clean and cut the chicken breast into small bite sized pieces. Add them to a mixing bowl.

• To the chicken, add 3 tbsp of chickpea flour, 1.5 tbsp of cornstarch, 1 tbsp of chilly powder, 1 tsp of coriander powder, 1/2 tsp of cumin powder, 1/2 tsp of garam masala, 1 tbsp of ginger garlic paste, 1 tsp of lemon juice and salt to it.

• Mix everything well. Let it rest in the refrigerator for about 30 minutes.

• After 30 minutes, heat a kadai/wok and add 2 cups of oil to it.
• Once the oil is heated, add the chicken pieces to the oil. Add one piece at a time. Fry them in batches and do not over crowd.

• Fry them until it turns golden brown in color.

• Once it turns to golden brown in color, filter the oil and transfer the chicken pieces to a plate with tissue. It helps to absorbs excess oil.

• Fry the remaining chicken pieces.

YUMMY AND DELICIOUS CHICKEN PAKORA IS READY.

CHICKEN PAKORA

Recipe by foodpassion1513

Servings

4

servings

Prep time

30

minutes

Cooking time

10

minutes

Calories

250

kcal

Pakora is a deep fried snack originated from India. Chickpea flour is the main ingredient to make pakora. There are so many variations for pakora. It can be either vegetarian or non vegetarian. It can be made with onion, vegetables, eggs, chicken, fish or even prawn.
Chicken pakora is a popular street food and a great appetizer made with boneless chicken breast. Boneless chicken breast is commonly preferred for this recipe. Small bite sized chicken pieces are marinated in chickpea flour and few other spices, and then is deep fried in oil.

Ingredients

• BONELESS CHICKEN BREAST – 500 GMS

• CHICKPEA FLOUR/GRAM FLOUR – 3 TBSP

• CORN STARCH – 1.5 TBSP

• CHILLY POWDER – 1 TBSP

• CORIANDER POWDER – 1 TSP

• CUMIN POWDER – 1/2 TSP

• GARAM MASALA – 1/2 TSP

• GINGER GARLIC PASTE – 1 TBSP

• LEMON JUICE – 1 TSP

• SALT – AS REQUIRED

• OIL – FOR FRYING

Directions

• Clean and cut the chicken breast into small bite sized pieces. Add them to a mixing bowl.
• To the chicken, add 3 tbsp of chickpea flour, 1.5 tbsp of cornstarch, 1 tbsp of chilly powder, 1 tsp of coriander powder, 1/2 tsp of cumin powder, 1/2 tsp of garam masala, 1 tbsp of ginger garlic paste, 1 tsp of lemon juice and salt to it.
• Mix everything well. Let it rest in the refrigerator for about 30 minutes.
• After 30 minutes, heat a kadai/wok and add 2 cups of oil to it.
• Once the oil is heated, add the chicken pieces to the oil. Add one piece at a time. Fry them in batches and do not over crowd.
• Fry them until it turns golden brown in color.
• Once it turns to golden brown in color, filter the oil and transfer the chicken pieces to a plate with tissue. It helps to absorbs excess oil.
• Fry the remaining chicken pieces.
• YUMMY AND DELICIOUS CHICKEN PAKORA IS READY.