This crispy chicken pakora is a popular Indian deep-fried appetizer that is delicious to eat, especially in winters and monsoons. These come together in under 20 minutes using everyday ingredients.
Chicken Pakora or chicken pakoda is made using boneless chicken which is first marinated in some spices and then coated with some rice flour and gram flour and deep fried. There are several other chicken starters as well as pakora/fritter recipes on my blog, if you wish to check out. These pakoras are an absolute delight to have as evening tea-time snacks.
You can serve chicken pakora as an evening snack or as a starter in your next party. It surely will be a hit!
Chicken Pakoda
Course: SnacksCuisine: IndianDifficulty: Easy4
servings10
minutes10
minutes20
minutesA perfect accompaniment with your evening cup of chai!
Ingredients
Boneless Chicken – 500 gms, cut into cubes
Ginger-Garlic Paste – 1 tbsp
Green Chili – 1-2, finely chopped
Kashmiri Chili Powder – 1 tbsp
Turmeric Powder – ¼ tsp
Coriander Powder – 1 tsp
Cumin Powder – ½ tsp
Garam Masala Powder – ½ tsp
Black Pepper Powder – ¼ tsp
Kasuri Methi – ½ tsp, crushed
Coriander Leaves – 1-2 tbsp, finely chopped
Salt – 1-1.5 tsp
Lemon Juice – 1 tbsp
Egg – 1, lightly beaten
Gram Flour – ¼ cup
Rice Flour – 2 tbsp
Oil – for frying
Directions
- Into a mixing bowl, add the ginger-garlic paste, chopped green chili, chili powder, turmeric powder, coriander powder, cumin powder, garam masala powder, pepper powder, kasuri methi, coriander leaves, salt and lemon juice. Mix this all well.
- To this, add the cut chicken pieces and mix it all well. If you have time, you can let this marinate for 20-30 min.
- Next, add the egg, gram flour and rice flour and mix well.
- Drop the coated chicken pieces one by one into hot oil. Fry this on medium heat till the chicken is cooked through and outer cover starts changing color.
- Remove it from the hot oil and let it drain on a tissue paper to remove excess oil. Serve hot with a side of chutney and ketchup.
