Pakoras are one of the most loved snacks especially when it rains. All kinds of pakoras are adored and when it comes to chicken pakoras, the non-vegetarians are unable to resist their appetite.
The crispier outside having all the masalas together with the juicy meaty goodness inside feels like taking a bite of the food paradise. This recipe varies in every household but not one fails to impress.
The succulent pakoras with a cup of masala chai will fix your mood no matter what. To eat these, you don’t have to go out anymore. Simply make these at home and munch as many as you want. These will be way healthier than the streetside-bought ones. Be sure that the taste will be incredible.
Let us look through the list of ingredients and the procedure to make it.
Chicken Pakora Recipe (Indian-Style)
- 1 Kadhai
- 1 Induction Cooktop
- 350-400 g Chicken boneless
- 2 Onions medium
- 1 tbsp Ginger paste
- 1½ tbsp Garlic paste
- 2 Green Chilis or according to heat tolerance
- 2 tbsp Coriander leaves Chopped
- 1 tsp Lime Juice
- ½ cup Besan Gram flour; if needed add more
- 3 tbsp Rice flour or corn flour
- 1 tsp Black Pepper powder
- 1 tsp Kashmiri Red Chili powder
- ½ tsp Turmeric powder
- 1 tsp Garam Masala powder
- 1 pinch Baking Soda
- Chaat Masala
- Salt to taste
- Vegetable oil
Prepare the chicken pieces
- First, wash the chicken and cut it into 2-2 ½ inch pieces (or according to your liking).
- Next, transfer it into a large mixing bowl and add lime juice and a bit of oil.
- Mix well and refrigerate it for about 2 hours. This will make the chicken much softer.
Prepare the veggies and paste
- While the chicken is resting, blend the ginger, garlic, and green chilis into a fine paste.
- Chop the onions and the coriander leaves and keep aside.
Coat the chicken pieces
- After the resting time, take the chicken out of the fridge, and, add the ginger, garlic, and green chili paste.
- Mix well. Add the onions and coriander leaves.
- Combine well and to this add the besan (gram flour), rice flour (or corn starch), baking soda, black pepper powder, turmeric powder, Kashmiri red chili powder, garam masala, and salt to taste.
- Start to mix them nicely.
- Add splashes of water as needed. Do not make the batter too watery. It should have a semi-thick consistency that will coat the chicken pieces well.
- Keep them aside.
Fry the chicken pieces
- Next, take a kadhai or a deep-frying pan and add oil.
- Let the oil heat until it smokes.
- Keep the flame on medium and then gently lower the coated chicken into the oil.
- Fry them from all sides until they turn golden brown. Make sure not to burn them.
- Do this in batches and then transfer them to a kitchen tissue-covered plate. This will soak off the extra oil from the pakoras.
Add chaat masala
- After all the pakoras are fried put them into a mixing bowl and sprinkle chaat masala.
- Toss them in the masala so that it coats the pakora evenly, before serving.
Voila! The crispy and juicy Chicken Pakoras are ready to be served. Present them with ketchup or any dip of choice. Make a side salad with freshly sliced onions, cucumbers, and chopped coriander leaves dressed with a squeeze of lime and a bit of salt.
This will cut the oiliness of the pakora and will complement its flavors. Prepare these fritters at home anytime you feel like eating and enjoy the deliciousness.
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