My favourite food is chicken. I love eating it in a variety of ways and different recipes, but my absolute favourite way to eat chicken is when it’s fried and spicy.
HOW TO MAKE CHICKEN PAKORA (Stepwise Instruction with video)
Marinating The Chicken
1. Into a large bowl, take 500 gm of boneless chicken. Note: You can also use boned chicken but best results come with boneless for this recipe.
2. Add salt 1 tsp, red chili powder 1/2 tsp, coriander powder 1tsp, Kashmiri red chili powder 1/2 tbsp.
3. Next, add turmeric powder 1/4 tsp, cumin powder 1 tsp and garam masala powder 1/2 tsp.
4. Add 1 tbsp of ginger garlic paste, 1 tbsp lemon juice, 2 tbsp of freshly chopped mint, 2 tbsp freshly chopped coriander.
Notes: Although store bought ginger garlic paste and lemon juice can be used for the recipe, we recommend freshly prepared ginger garlic and lemon juice for more natural and intense flavour.
5. Next, add 3/4 cup of gram flour, 2 tbsp of rice flour and 2 tbsp corn starch.
Cooking tip: Adding these flours give a delicious coating to the chicken and make it crispy after its fried.
6. Mix everything well so that the chicken will absorb all the flavours into it.
7. Add 1 tbsp of cooking oil and 1/4 cup of water into it. Cooking Tip: Adding oil and water will provide a sufficient amount of moisture but be careful to add just the right amount of water. Since more water can make the batter very runny whereas less water will make it too dry.
8. Mix everything very well and keep it marinated for about an hour.
Frying the Pakora
9. Into a frying pan, add sufficient amount of cooking oil to fry the pakora.
10. Add the marinated chicken into the heating oil. Note: The temperature of the oil should not be too high that the pakora gets burnt nor too low that its not well cooked.
11. Fry the pakora in between medium to high heat.
12. Turn the pakora and again fry them for about 7 – 8 minutes.
13. Fry it until it’s crispy from outside and golden brown in colour.
14. Take out the delicious and piping hot pakora into a kitchen towel.
15. Serve it hot with delicious chutney or tomato ketchup.
Using Boneless or Boned chicken
Chicken pakora can be made by cutting boneless chicken into small pieces and then adding it to a mixture of spices. For making chicken pakora, the chicken pieces should be bite-sized or a little bigger. If they’re too big, they’ll take longer to cook through, and if they’re too small, you may not get enough out of them.I suggest using boneless chicken because it is cheaper and easier to prepare. You can also use the bone in chicken, if you prefer. But boned chicken can also be used for this recipe.
Chicken Pakora With Egg or Eggless
You can use eggs to prepare your pakoras. They provide a delicious coating, which will make it so that you’ll have an amazing dish. You can use them to coat all sorts of things like vegetables, fruits, chicken and fish. Eggs are a great addition to any meal. Eggs are a very popular ingredient in Indian cooking. They’re great for binding and enhancing the flavour of batter-based foods, like pakoras or parathas.The presence of eggs in the Besan (gram flour) batter not only makes it non-sticky, but also enhances the taste.
You can enjoy pakora without the eggs if you are a vegetarian. You’ll be able to skip them and still feel great about it.If you don’t want to add eggs, substituting them isn’t a problem. You can use rice flour and corn flour to make the pakora crispy.
Importance of Marination
Marinating is the process of soaking food in a spice and other ingredients batter with flavours that can help improve the taste.While the chicken is marinating, it will absorb all of the flavour from the seasoning. It will also become very tender and juicy and acquire a greater depth of flavour.You can also marinate the chicken overnight by adding the ingredients in a pot with lid on and then putting it in your fridge.
Temperature of Oil
The temperature of the oil should be kept around 190 to 200 degrees Celsius for deep frying. These high temperatures will ensure that your pakoras are cooked evenly and taste crispy when you pop them out of the hot oil. Deep frying in high heat can be dangerous, because the outside of your pakora can burn while the inside is still raw. If you are going to deep fry on high heat, I recommend checking them every few minutes so they don’t burn. Frying them on high heat will burn the pakoras and make them taste bitter. To avoid this, fry each batch for only a few minutes until they are golden brown.frying the pakora on a low heat will make it rubbery and soft instead of crispy. Be sure not to fry them too high or else they will burn and be ruined, you also don’t want to fry them for too long or else they’ll get soggy.The best temperature to fry the pakora is moderate. This is because it gets a crispy texture, and doesn’t burn out fast.The temperature of the oil is important when you are frying. The best way to determine if the temperature is right is by dropping a small piece of chicken pakora into it. If it sinks, then wait until it floats back up and turns golden brown before adding.
Don’t stir immediately
The best way to fry pakoras is not to over-stir them after they’re added into the oil. Too much stirring can remove the coating from the chicken, or make it uneven.If you’re going to fry chicken pakora, it’s best if you try frying them in batches. That way, the oil will stay hot and your fritters will be cooked evenly.
You should not stir the pakoras so much . If you let them alone, they will be cooked better and can be eaten more easily.
Consistency Of Batter
The consistency of the batter for these pakoras should be proper, not too dry or runny. If they are either way then you will end up with a dish that is neither crispy on the outside nor soft and juicy in your mouth.The crispiness of the pakora depends on how much moisture it contains. If you’re using an dried-out batter then your Pakoras will be hard and brittle because there is no water present to help them stay soft during cooking time
The perfect crispy texture for these treats starts with a proper consistency – remember that. If the batter is too runny, then chickens won’t be able to hold it and they’ll get a nasty surprise when you fry them in oil.
Other Chicken Fried Recipes
Chicken PakoraCourse: Side Dish, Starter, SnackCuisine: IndianDifficulty: Easy
A perfect snack for your evening tea and a simple recipe to follow.
- Marinating the Chicken
500 gm Chicken Boneless
1 tsp Salt
1/2 tsp Red chili powder
1 1 tsp Coriander powder
1/2 tbsp Kashmiri red chili
1/4 tsp Turmeric powder
1 tsp Cumin powder
1/2 tsp Garam masala powder
1 tbsp Ginger garlic paste
1 tbsp Lemon juice
2 tbsp Coriander chopped
2 tbsp Mint chopped
3/4 cup Gram flour
2 tbsp Rice flour
2 tbsp Corn starch
1 tbsp Cooking oil
1/4 cup Water
- Frying the Pakora
As required Cooking oil For Deep Fry
- Marinating the Chicken
- Into a large bowl, take 500 gm of boneless chicken. Note: You can also use boned chicken but best results come with boneless for this recipe.
- Add salt 1 tsp, red chili powder 1/2 tsp, coriander powder 1tsp, Kashmiri red chili powder 1/2 tbsp.
- Next, add turmeric powder 1/4 tsp, cumin powder 1 tsp and garam masala powder 1/2 tsp.
- Add 1 tbsp of ginger garlic paste, 1 tbsp lemon juice, 2 tbsp of freshly chopped mint, 2 tbsp freshly chopped coriander.
- Next, add 3/4 cup of gram flour, 2 tbsp of rice flour and 2 tbsp corn starch.
- Mix everything well so that the chicken will absorb all the flavours into it.
- Add 1 tbsp of cooking oil and 1/4 cup of water into it.
- Mix everything very well and keep it marinated for about an hour.
- Frying the Pakora
- Into a frying pan, add sufficient amount of cooking oil to fry the pakora.
- Add the marinated chicken into the heating oil.
- Fry the pakora in between medium to high heat.
- Turn the pakora and again fry them for about 7 – 8 minutes.
- Fry it until it’s crispy from outside and golden brown in colour.
- Take out the delicious and piping hot pakora into a kitchen towel.
- Serve it hot with delicious chutney or tomato ketchup.
- You can cut the chicken into bite size pieces or into a shape of your desired choice (small size so it cooks well)
- Fry the chicken on high heat first, then, on medium heat to cook the chicken properly.
5 servings per container
- Amount Per Serving% Daily Value *
- Total Fat
- Saturated Fat 0.6g 3%
- Cholesterol 64mg 22%
- Sodium 558mg 24%
- Amount Per Serving% Daily Value *
- Potassium 520mg 15%
- Total Carbohydrate
- Dietary Fiber 2.8g 12%
- Sugars 1.6g
- Protein 25.3g 51%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Frequently Asked Questions
Q. What is a pakora ?
Pakora is a crispy appetizer made of gram flour. They are called fritters in english, usually served as a snack. It originates from the Indian subcontinent.
Q. What is pakora made of ?
It can contain a variety of ingredients such as chicken, potatoes, spinach or onions. It is coated in gram flour and other spices.
Q. Is Chicken Pakora Healthy?
The pakora is a delicious and appealing snack for our tea time or to enjoy in parties. However, over-indulging anything can be bad for your health. The delicious smell of frying pakora and-matter fact, they’re one of the best deep fried foods out there. But we should be careful about how often you eat them because it’s not good for your health if eaten regularly.It can however still taste good when enjoyed once in awhile as an occasional treat.The people who have health issues like obesity, cholesterol or diabetes can avoid eating pakoras if they want. Or else make them in a different less oily way so you don’t get all teary-eyed when taking your first bite of these delicious pakora.
Q. Can We Bake Or Air Fry Them?
Not only does baking or air frying the pakoras eliminate all that oil, but it’s also a healthy option because you can avoid fried food in general.Of course you can’t beat the taste of a crispy, deep-fried pakora. But if we’re going to be honest with ourselves here – who has time for that? Baking or chicken pakora in air fryer is also an option.
Q. Can We Freeze The Pakora?
The best way to freeze the chicken pakora after frying them would be by trying not overdo it with your cooking. It’s important that they aren’t too deep fried, so try taking them out when you first start after a while and then freeze them when they cool down on room temperature.
For those who prefer their pakoras piping hot and crispy, I recommend taking out the frozen ones beforehand and de-freeze them. Once you do this step it will be easy to fry or bake them without worrying about burning.Freezing the chicken pakora is as easy and convenient for you. You can freeze it up-to 1 month, so that’s a great way to ensure its freshness.
Q. Can We Refry The Pakora?
It’s important that the pakora are consume always fresh, so if you find them getting cold or becoming soggy while eating then don’t hesitate! Just refry it up in hot oil and they’ll be as good as new.If you want to keep the Pakora’s taste and texture, but avoid that oily mouth-watering effect of deep frying them – bake or air fry.
Q. What are good side dips for pakoras ?
Mint sauce, ketchup, coconut chutney, garlic cilantro. Our personal favourite is the coriander mint chutney.
I. Best time to have a pakora.
Its a great tea time snack, especially on a rainy or cold seasons where you could get cozy and have a delightful moment with your own home made pakora and tea.