Here’s a fresh, herby, and flavorful twist on your classic pakora — Green Chicken Pakora! It’s packed with mint, coriander, and green chilies, giving it a bright color and bold desi flavor.
🌿 Green Chicken Pakora Recipe (Serves 3–4)
📝 Ingredients:
For marination:
- 400g boneless chicken (cut into bite-sized pieces)
- 1 tbsp ginger-garlic paste
- ½ tsp salt (adjust to taste)
- Juice of ½ lemon
- 2–3 green chilies (adjust to spice level)
- ½ cup fresh coriander leaves
- ¼ cup fresh mint leaves
- ½ tsp cumin powder
- ½ tsp garam masala
- 1 tbsp yogurt (optional for tenderness)
For coating:
- ½ cup besan (gram flour)
- 2 tbsp rice flour or cornflour (for crispiness)
- Water (as needed to make a thick batter)
- Oil for deep frying
🔥 Instructions:
- Make Green Masala Paste:
- In a blender, grind green chilies, coriander, mint, lemon juice, and yogurt (if using) into a smooth paste.
- Marinate the Chicken:
- Mix chicken with the green paste, ginger-garlic paste, salt, cumin, and garam masala.
- Let it marinate for 30 minutes (longer = better flavor).
- Add the Coating:
- Add besan and rice flour to the marinated chicken.
- Sprinkle water little by little to get a sticky, thick batter that clings to the chicken pieces.
- Deep Fry:
- Heat oil over medium flame.
- Drop chicken pieces one by one into the hot oil.
- Fry until crispy and golden-brown, about 5–7 minutes.
- Serve Hot:
- Drain on paper towels.
- Garnish with lemon wedges and serve with green chutney or raita.
💡 Tips:
- Add a few curry leaves to the oil while frying for extra aroma.
- You can also make a “dry” version using less besan and shallow fry in a pan like kebabs.
- Try air-frying with light oil spray at 200°C for 10–12 minutes for a healthier version.
Would you like a matching green chutney recipe to go with it?
