Crispy Chicken Pakora
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5.0
9 reviews
Excellent
Crispy Chicken Pakora
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Learn how to make chicken pakoras with this easy recipe for the perfect crispy results. Marinated chicken pieces are coated in gram flour and then fried (or air-fried) to make golden and crispy pakoras.
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Ingredients
- 1 Pounds chicken thighs boneless, skinless, cut into small 1 inch pieces
For Marinade
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1/2 teaspoon Ground Cumin (Jeera powder)
- 2 teaspoon Kashmiri red chili powder mild
- 1/2 teaspoon black pepper optional
- 1/8 teaspoon Ground Turmeric (Haldi powder)
- 1/2 teaspoon garam masala
- 1 teaspoon salt
- 2 teaspoon lemon juice or Vinegar
Add before frying
- 2 tablespoon cilantro leaves chopped
- 1-2 green chili pepper chopped, optional
- 1/4 cup gram flour (besan)
- 2 tablespoon rice flour or cornstarch
For deep frying
- oil as needed
For Serving
- chaat masala
- sliced onions
- Lime or lemon wedges
Instructions
Marinate the Chicken
- In a bowl, add the chicken and combine all the ingredients for chicken marinade. Mix well. Cover and refrigerate for at least 30 minutes or overnight if possible.
- To the chicken marinade, add cilantro leaves, green chili, gram flour, and rice flour 5-10 minutes before frying. Mix well to combine. It should be a dry chicken mix.
Deep Fry Method
- In a pan or kadai, heat enough oil on a medium flame for deep frying.
- Once the oil is heated to 350°F, carefully drop in the chicken pieces one by one into the hot oil. Toss the chicken pieces after 1-2 minutes and keep frying until they are golden and crispy. Remove from oil using a slotted spoon and place on a tissue paper lined plate.
Air Fryer Method
- Preheat the air fryer to 375°F.
- Place the chicken pieces into the air fryer basket. Ensure to spread them out in a single layer leaving space around each piece. Add a generous spray of oil.
- Cook for 10-12 minutes, flipping the chicken pieces halfway through, until they are golden and crispy.
Serving
- Sprinkle chaat masala. Garnish with sliced red onions and lemon wedges. Serve alongside mint cilantro chutney.
Notes
- South Indian Style Pakoras: Add chopped curry leaves to the marinade along with the green chili and cilantro to make a South Indian version of chicken pakoras.
- Add Egg White: I did not add this, but you can add an egg white to the marinade. It helps to bind the marinade and keep the chicken moist when it is fried.
- Add dried fenugreek leaves: You can add kasoori methi to the marinade for a flavor variation.
Nutrition Information
Show Details
Calories
303kcal
(15%)
Carbohydrates
10g
(3%)
Protein
21g
(42%)
Fat
20g
(31%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
111mg
(37%)
Sodium
729mg
(30%)
Potassium
335mg
(10%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
406IU
(8%)
Vitamin C
3mg
(3%)
Calcium
22mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 10g | 3% |
| Protein | 21g | 42% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 111mg | 37% |
| Sodium | 729mg | 30% |
| Potassium | 335mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 406IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 22mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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