Here’s a full Classic Chicken Pakora recipe — crispy, spicy, and perfect for tea-time or iftar snacks!
🍗 Classic Chicken Pakora Recipe (Serves 3–4)
📝 Ingredients:
For marination:
- 400g boneless chicken (small cubes or strips)
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- ½ tsp turmeric powder
- ½ tsp garam masala
- ½ tsp coriander powder
- Salt to taste
- Juice of ½ lemon
- 1–2 chopped green chilies (optional)
- Handful of chopped coriander or mint (optional)
For coating:
- ½ cup besan (gram flour)
- 2 tbsp rice flour (for extra crispiness)
- 1–2 tbsp water (adjust for thick batter)
- Oil for deep frying
🔥 Instructions:
- Marinate the Chicken:
- In a bowl, add chicken, ginger-garlic paste, all spices, salt, lemon juice, green chilies, and herbs.
- Mix well and let it rest for 15–30 minutes.
- Add Flours:
- Add besan and rice flour to the marinated chicken.
- Sprinkle water a little at a time until a thick, sticky coating forms on the chicken. It shouldn’t be runny.
- Heat Oil:
- Heat oil in a deep pan on medium heat. Check with a small piece—it should sizzle but not brown instantly.
- Fry the Pakoras:
- Drop chicken pieces one by one into hot oil without crowding the pan.
- Fry until golden brown and crispy, about 5–7 minutes.
- Remove to a paper towel.
- Serve:
- Serve hot with green chutney, ketchup, or yogurt dip.
- Garnish with lemon wedges and onion rings for extra flair.
💡 Tips:
- Add a pinch of baking soda for extra fluffiness if desired.
- For extra spicy: add crushed chili flakes or chopped green chili in the batter.
- Works great with bone-in small chicken pieces too — just increase frying time.
Would you like a printable version or a spicy chutney recipe to go with it?
