5 from 9 votes
Crispy Chicken Pakora
Crispy Chicken Pakora is a popular street food in Pakistan and India, enjoyed as a snack with some chutney as a midday treat.
Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr
Servings:
4
people
Calories:
504 kcal
Course:
Side Dish, Appetizer, Snacks
Cuisine:
Indian, Pakistani
Ingredients
- 1 lb ground chicken (see notes)
- 1 teaspoon salt
- ½ teaspoon cumin powder (see notes)
- ½ teaspoon coriander powder
- ½ teaspoon red chilli crushed
- ½ teaspoon kashmiri chili powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon ajwain seeds see notes, aka carom seeds
- ½ onion chopped
- 1 tablespoon ginger crushed
- 1 tablespoon garlic paste
- 1 green chili chopped
- ¼ cup cilantro chopped
- ½ cup gram flour see notes, aka besan
- 1 egg (see notes)
- 2 cups neutral cooking oil see notes, generic cooking oil
Instructions
- Mix all of the ingredients except the cooking oil.
- Let the mixture marinate in the fridge for a minimum of 30 minutes.
- Preheat the cooking oil and start frying the pakoras in batches.
Cup of Yum
Notes
- Chicken - I find using ground chicken for my pakoras convenient. It stays moist and cooks quickly, making the cooking process a breeze.
- Cumin powder - I like to make my cumin powder by dry roasting cumin seeds and then grinding them. This smells and tastes fantastic and takes under 5 minutes to prepare.
- Carom seeds - This spice tastes delicious in this recipe, and I highly recommend trying to source it.
- Gram flour - Made from split Bengal Gram, besan differs from chickpea flour and is preferred for this recipe. Chickpea flour can be used as a substitute if you find this ingredient to source. If you want the pakoras super crispy, add ¼ cup rice flour and 2 tablespoons of cornstarch to the meat mixture.
- Egg - I add the whole egg to avoid wastage and am happy with how the pakoras turn out; however, if you want them crispier, use only the egg white.
- Cooking oil - A neutral oil with a high smoking point, like canola, sunflower, or peanut, is best for this recipe. The oil needs to be well heated before you start frying the pakoras. for a crunchier exterior .
Nutrition Information
Serving
1piece
Calories
504kcal
(25%)
Carbohydrates
13g
(4%)
Protein
25g
(50%)
Fat
40g
(62%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
10g
(59%)
Monounsaturated Fat
23g
(115%)
Trans Fat
0.2g
(10%)
Cholesterol
138mg
(46%)
Sodium
723mg
(30%)
Potassium
802mg
(17%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
285IU
(6%)
Vitamin C
4mg
(4%)
Calcium
37mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 504
% Daily Value*
| Serving | 1piece | |
| Calories | 504kcal | 25% |
| Carbohydrates | 13g | 4% |
| Protein | 25g | 50% |
| Fat | 40g | 62% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 138mg | 46% |
| Sodium | 723mg | 30% |
| Potassium | 802mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 285IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.