Want something crispy and delicious? Try Chicken Pakora – it’s like a golden-brown nugget filled with juicy chicken and wonderful spices, creating a fantastic flavor party in every bite.
Chicken Pakora, a delicious Pakistani snack, features bite-sized chicken pieces coated in a spiced gram flour batter and fried to a beautiful golden crispiness. The star of the show is undoubtedly the chicken, which, when paired with gram flour, creates a satisfyingly crunchy outer layer.
As you savor these pakoras, you’ll experience the juicy chicken and a medley of spices that infuse a warm, inviting taste. These golden nuggets make for a perfect evening snack or a special treat at gatherings, embodying the rich flavors of Pakistani cuisine.
Ingredients used in chicken pakora recipe
Get ready to create some culinary magic with these simple yet essential ingredients for your Chicken Pakora:
- Chicken breast, cut into bite-sized pieces – 500 grams
- Gram flour (besan) – 1 cup
- Rice flour – 2 tablespoons
- Ginger-garlic paste – 1 tablespoon
- Red chili powder – 1 teaspoon
- Turmeric powder – 1/2 teaspoon
- Garam masala – 1 teaspoon
- Cumin powder – 1/2 teaspoon
- Salt – to taste
- Water – as required for batter consistency
- Fresh coriander leaves, finely chopped – 2 tablespoons
- Green chilies, finely chopped – 2 (optional for extra heat)
- Oil – for deep frying.
Cooking Tools required for chicken pakora recipe
Before you start, make sure you have these cooking tools at hand:
- Mixing Bowl: Essential for combining the chicken with the spices and gram flour to create the perfect pakora batter.
- Frying Pan or Kadai: A deep pan is crucial for achieving that golden, crispy texture.
- Slotted Spoon: This will help you to easily turn the pakoras while frying and remove them without bringing along excess oil.
- Paper Towels: Ideal for draining excess oil from the pakoras to keep them crispy, not greasy.
- Chopping Board and Knife: For precisely cutting chicken and chopping the herbs.
How to make chicken pakora recipe: Step by step process;
Here’s how to bring this delicious snack to life:
- Prepare the Batter: In your mixing bowl, combine gram flour, rice flour, ginger-garlic paste, red chili powder, turmeric, garam masala, cumin powder, and salt. Gradually add water to form a smooth, thick batter.
- Marinate the Chicken: Add the chicken pieces to the batter, ensuring they are well-coated. Let it marinate for at least 15-20 minutes.
- Heat the Oil: While the chicken is marinating, heat oil in a frying pan or kadai over medium heat.
- Add Herbs: Mix chopped coriander leaves and green chilies (if using) into the batter.
- Fry the Pakoras: Once the oil is hot, carefully drop spoonfuls of the battered chicken into the oil. Fry them in batches to avoid overcrowding, turning occasionally until they are golden and crisp.
- Drain and Serve: Use the slotted spoon to remove the pakoras and place them on paper towels to drain excess oil. Serve hot with your favorite chutney or sauce.
Expert Tip
As a seasoned chef, here’s a golden tip: always use room temperature chicken for your pakoras. This ensures even cooking inside and out, preventing the exterior from burning while the inside remains undercooked. Additionally, don’t overcrowd the pan while frying; it lowers the oil temperature, resulting in less crispy pakoras. Remember, patience and space are key to achieving that perfect crunch.
Serving Tips
Complement your Chicken Pakora with these accompaniments:
- Mint or Tamarind Chutney – Adds a tangy, refreshing contrast.
- Cucumber Raita – Offers a cool, creamy texture.
- Fresh Salad – Brings a crisp, healthy balance.
- Lemon Wedges – A squeeze adds a zesty kick.
- Masala Chai – Perfect for a cozy, comforting finish.
Check more sides recipes
Kebab Salad Recipe
Alfredo Pasta Recipe
Creamy pasta recipe
Chicken Chow Mein Recip
Chicken patties recipe
Peri peri bites recipe
Storage Instructions
To keep your Chicken Pakora delicious even later:
To Store:
Let the pakoras cool down completely. Then, store them in an airtight container in the refrigerator. They’ll stay good for up to 3 days.
To Reheat:
Reheat them in a preheated oven at 350°F (175°C) for about 10 minutes, or until they’re hot and crispy again. Avoid the microwave, as it can make them soggy.
Conclusion
Congratulations, you’ve made your very own homemade Chicken Pakora – crispy outside, tender inside, and bursting with Pakistani flavors that’ll make your taste buds dance. Whether you’re sharing them with loved ones or savoring them solo, these pakoras aren’t just a dish; they’re a Pakistani culinary adventure. Keep in mind, great food isn’t just about taste; it’s about creating cherished memories while enjoying it.
So, don your chef’s hat, fry up a batch of these golden delights, and watch as they spread smiles all around. Savor the authentic taste of Pakistan and do not forget to share your cooking experience of this recipe.
Frequently asked questions
Can I use different flours for the Pakora batter?
Yes, you can use different flours. Rice flour is commonly used for its crispiness, but it can be substituted with cornstarch or more gram flour. However, this might slightly compromise the crispiness.
What if my Pakora turns out dry?
To avoid dry Pakoras, make sure the batter is not too dry and avoid overcooking them or frying on low heat.
What if my Pakora batter is too runny?
If the batter becomes too runny, you can correct it by adding 1-2 tablespoons of extra gram flour to achieve the desired consistency.
Can I store the Pakora batter?
Yes, the batter can be stored in the refrigerator for up to 12 hours and fried as needed.
Crispy Chicken Pakora
Ingredients
- Chicken breast cut into bite-sized pieces - 500 grams
- Gram flour besan - 1 cup
- Rice flour - 2 tablespoons
- Ginger-garlic paste - 1 tablespoon
- Red chili powder - 1 teaspoon
- Turmeric powder - 1/2 teaspoon
- Garam masala - 1 teaspoon
- Cumin powder - 1/2 teaspoon
- Salt - to taste
- Water - as required for batter consistency
- Fresh coriander leaves finely chopped - 2 tablespoons
- Green chilies finely chopped - 2 (optional for extra heat)
- Oil - for deep frying
Instructions
- Prepare the Batter: In your mixing bowl, combine gram flour, rice flour, ginger-garlic paste, red chili powder, turmeric, garam masala, cumin powder, and salt. Gradually add water to form a smooth, thick batter.
- Marinate the Chicken: Add the chicken pieces to the batter, ensuring they are well-coated. Let it marinate for at least 15-20 minutes.
- Heat the Oil: While the chicken is marinating, heat oil in a frying pan or kadai over medium heat.
- Add Herbs: Mix chopped coriander leaves and green chilies (if using) into the batter.
- Fry the Pakoras: Once the oil is hot, carefully drop spoonfuls of the battered chicken into the oil. Fry them in batches to avoid overcrowding, turning occasionally until they are golden and crisp.
- Drain and Serve: Use the slotted spoon to remove the pakoras and place them on paper towels to drain excess oil. Serve hot with your favorite chutney or sauce.
Notes
Aleezay Khan
I am Aleezay Khan, I enjoy experimenting with flavors, giving traditional Pakistani dishes a modern twist. Join me on a tasty journey where classic meets contemporary, creating unforgettable food adventures.