Chicken pakora is a popular Indian fried snack that is crunchy, flavorful, and irresistibly delicious But what exactly goes into making this treat? Here’s a simple breakdown of the main ingredients in chicken pakora and how they come together.
A Crispy Chicken Snack
Pakora refers to a variety of deep-fried Indian fritters that are made with a gram flour batter. The word “pakora” comes from the Hindi word “pakrāṇā” which means “to dip” or “to immerse”.
Chicken pakora specifically features chicken as the key ingredient along with classic pakora spices and batter. Small pieces of chicken are coated in the gram flour mixture and then deep fried until golden brown and crispy.
The end result is a snack that provides a delightful crunch on the outside surrounding juicy, flavorful chicken on the inside. It makes for an ideal appetizer or snack either on its own or paired with a dipping sauce like raita, chutney, or hot sauce.
The Main Ingredients
Chicken pakora is made up of just a handful of main ingredients:
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Chicken – Boneless, skinless chicken thighs or breasts cut into bite-sized pieces. Using chicken with the bone or skin intact can make the frying process more difficult.
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Gram flour (besan) – Also known as chickpea flour, this is the basis for the coating batter. It provides a light, crispy texture when fried.
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Rice flour – This helps add extra crispiness to the batter coating.
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Spices – Onion garlic ginger, chili powder, coriander, cumin, garam masala, salt, and black pepper add loads of flavor.
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Fresh herbs – Cilantro leaves add a touch of freshness
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Water – Just enough to achieve a thick, coatable batter consistency.
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Oil for frying – Vegetable oil, canola oil, peanut oil, etc. The oil should be hot enough (around 350°F) to quickly fry and brown the pakora.
Step-By-Step Method
Making chicken pakora is a pretty straightforward process:
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Cut chicken into bite-sized pieces and coat with a light dusting of corn starch. This helps the batter stick better.
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Make the spice mix by combining spices like cumin, coriander, garam masala, salt and chili powder.
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Add the dry ingredients (gram flour, rice flour, spice mix) to a bowl.
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Gradually whisk in water to form a thick, coatable batter. The batter should lightly cling to the chicken pieces.
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Toss chicken pieces in the gram flour batter until fully coated.
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Heat oil in a kadai, wok or skillet to 350°F. Oil should be about 2 inches deep for frying.
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Fry chicken pakora in batches. Don’t overcrowd the pan.
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Fry for 2-3 minutes per batch until golden brown and cooked through.
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Drain on paper towels and serve immediately while hot and crispy.
- For a healthier version, chicken pakora can be baked instead of fried. Simply place battered chicken on a greased baking sheet and bake at 400°F for 15-20 minutes, flipping halfway.
Tips for Perfect Chicken Pakora
Here are some handy tips to ensure your chicken pakora turns out with a crispy, crunchy exterior and a moist, flavorful interior:
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Make sure the oil is hot enough before frying. This prevents the pakora from absorbing too much oil.
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Use boneless, skinless chicken thighs or breasts cut into 1-2 inch cubes for even cooking.
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Avoid overmixing the batter, which can make the pakora too dense. The batter should just lightly coat the chicken.
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Fry the pakora in small batches. Crowding the pan brings down the oil temperature.
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Flip the pakora occasionally while frying to promote even browning.
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Drain fried pakora on paper towels to absorb excess grease. This keeps them crispy.
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Allow the oil to fully reheat between batches. Temperature should stay around 350°F.
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Serve chicken pakora immediately after frying while the exterior is perfectly crisp.
Serving Suggestions
Chicken pakora is delicious on its own but can also be served with a variety of dipping sauces and sides:
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Raita – A refreshing yogurt sauce with cucumber and spices. Helps balance the heat.
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Mint chutney – A flavorful dip made with mint, cilantro, garlic and spices.
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Tamarind chutney – A sweet, sour and tangy dipping sauce.
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Hot sauce – For an extra kick, serve with sriracha or another hot sauce.
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Onion salad – Quick pickled red onions add a tasty crunch.
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Naan – Tear off pieces of warm naan to scoop up the pakora.
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Samosa – Other fried snacks like veggie samosas complement the pakora well.
More Gluten-Free Indian Recipes
Craving some curry, pakoras, and chutney? I’ve got some delicious Indian Recipes for you!
… I even have a few diet friendly adaptations on my low carb blog, Low Carb Hoser:
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How to Make Chicken Pakora
The full recipe is in the recipe card at the end of this post, this is a quick step by step walk through, in pictures!
Start heating your vegetable oil temperature to 365 F – you’ll want at least 2-3″ of oil in your pot or deep fryer.
Note: When I’m not using an actual deep fryer, I’ll usually start heating my oil over medium-high heat, then reduce it to medium as the oil approaches the right temperature.
In a large mixing bowl, combine flours, spices, salt, baking powder, and cilantro. Add water, stir well to form a thick batter.
Allow batter to sit for 5 minutes or so, to soften the bean flour.
Slice your chicken breasts into fingers – or small pieces, as shown with this batch . Toss chicken pieces with additional garbanzo flour – shaking off the excess – then dredge in the chickpea flour batter.
Allow excess pakora mixture to drip off each piece of chicken, before carefully transferring to the hot oil.
Fry in small batches for a few minutes on each side, until golden brown and cooked through.
Use a slotted metal spoon to transfer fried chicken to paper towel, to absorb the excess oil. Let the temperature of the oil come back up before cooking the second batch.
Serve hot, with cilantro-mint chutney or sweet chilli sauce, and a cup of masala chai!
If you add something like basmati rice as a side dish, you can serve your easy Indian chicken pakoras as a main dish, rather than as crunchy chicken appetizers
Place battered chicken pieces on a parchment lined baking sheet, freeze until soliid.
Once frozen, you can either air fry them immediately, or transfer to a freezer bag for longer term storage.
To air fry, preheat air fryer to 400 F
Spray air fryer basket with cooking spray, arrange frozen chicken pieces in the basket, leaving a bit of room between each. Spray with pan spray.
Air fry for 20-22 minutes, or until golden brown and cooked through.
Chicken Pakora | Scottish Takeaway Recipe | And Pink Sauce
FAQ
What is chicken pakoras made of?
Chicken pakora is a quick Indian appetizer made with gram flour, chicken, spices & herbs. These are amazing to serve for parties with some green chutney or masala tea.
What is pakora made of?
Pakoras are Indian fritters made by deep-frying vegetables or other ingredients coated in a spiced batter, according to Indian and Pakistani food blogs and Wikipedia.
Is chicken pakora healthy?
Chicken pakora is generally not considered a healthy choice due to its high fat and calorie content from deep frying, but it can be part of a balanced diet when consumed in moderation.
What do pakoras taste like?
Pakoras typically taste savory, spicy, and crispy on the outside, with a tender and soft interior. The specific flavors depend on the vegetables and spices used, but generally include a warm, aromatic blend of spices like coriander, cumin, and ajwain.