Chicken Pakora Recipe
User Reviews
5
Chicken Pakora Recipe
Description
The preparation starts by slicing chicken into strips about half an inch thick and marinating them with lemon juice, ground cumin, cayenne pepper, and salt. The marinade imparts tanginess and heat. In a separate bowl, a batter is made from gram flour combined with minced garlic, turmeric, additional cayenne, cumin, salt, and enough water to reach a thick cream consistency. The marinated chicken is submerged in this batter ensuring even coating for frying.
Heating neutral oil to the proper temperature allows the pakoras to fry quickly, producing a crispy coating without absorbing excess oil. The result is a golden exterior with a moist, flavorful chicken interior. These pakoras can be served as snacks or appetizers and accompanied by chutneys or dips.
Using alternatives like Kashmiri chili powder in place of cayenne can adjust color and spice according to preference.
Ingredients
For marinade
- 1.3 pounds chicken see the note, boneless, skinless
- ½ lemon
- ½ teaspoon cumin ground
- ½ teaspoon cayenne pepper see the note, powder
- ¾ teaspoon salt
For the coating
- 2 cups gram flour aka besan flour
- 1 teaspoon garlic minced
- ½ teaspoon Turmeric ground powder
- 1 teaspoon cayenne pepper see the note, powder
- 1½ teaspoon salt
- ½ teaspoon cumin ground
- 1½ cups water or less
For frying
- neutral cooking oil I use either sunflower oil or vegetable oil, generic cooking oil
Instructions
- Cut and slice the chicken into big strips about ½-inch thick.
- Squeeze the lemon over the chicken and add the ground cumin, salt, and cayenne pepper powder.
- Stir the chicken until all pieces are well coated with the spices. You can also prick the pieces with a skewer to help the chicken absorb the spices. Set aside.
- In another mixing bowl, place the gram flour, minced garlic, ground turmeric powder, cayenne pepper powder, ground cumin, and salt.
- Pour the water into the gram flour mixture little by little as you stir it with a fork or a spoon. You want to get a batter with a consistency that is slightly thicker than a heavy cream/ double cream. Therefore you may not need to put all the water.
- Heat the cooking oil in a deep frying pan or a wok at medium-high heat. You can test the oil temperature by frying a tiny drop of batter. If it fries steadily right away, the oil is ready.
- Take the chicken pieces and put them in the gram flour mixture. Make sure the pieces are coated with the batter.
- Slide the coated chicken pieces into the hot oil and deep fry at medium heat until golden brown. You will have to turn the chicken after about 5-6 minutes and cook further for another 5-6 minutes.
- Take the cooked chicken pakoras out of the oil, and place them on a kitchen towel. Serve them with chutney, chili sauce, and/ or lemon juice.
Notes
- Kashmiri red chili powder or red chili pepper powder can be substituted for cayenne pepper to alter the color and heat level.
- Ensure oil is hot enough before frying to achieve a crispy coating without excessive oil absorption.
- Prick chicken pieces with a skewer before marinating to help absorb spices more effectively.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Serving | 100grams | |
| Calories | 274kcal | 14% |
| Carbohydrates | 25g | 8% |
| Protein | 30g | 60% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 63mg | 21% |
| Sodium | 1016mg | 42% |
| Potassium | 737mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 7mg | 8% |
| Calcium | 33mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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