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5.0 from 9 votes

Crispy Chicken Pakora

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.

Prep Time
10 mins
Cook Time
10 mins
Marination Time
30 mins
Total Time
30 mins
Servings: 4
Calories: 303 kcal
Course: Appetizer , Snacks
Cuisine: Indian , Pakistani

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  
    Cup of Yum
  1. 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.
  2. 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
  1. In a pan or kadai, heat enough oil on a medium flame for deep frying. 
  2. 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
  1. Preheat the air fryer to 375°F.
  2. 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. 
  3. Cook for 10-12 minutes, flipping the chicken pieces halfway through, until they are golden and crispy. 
Serving
  1. 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

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

% 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.