5 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
20 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 cumin powder aka Jeera powder
- 2 teaspoon Kashmiri red chili powder mild
- 1/2 teaspoon black pepper optional
- 1/8 teaspoon turmeric powder ground, aka Haldi powder
- 1/2 teaspoon garam masala
- 1 teaspoon salt
- 2 teaspoon lemon juice or Vinegar
Add before frying
- 2 tablespoon cilantro chopped, leaves
- 1-2 green chili pepper chopped, optional
- 1/4 cup gram flour aka besan
- 2 tablespoon rice flour or cornstarch
For deep frying
- neutral cooking oil as needed, generic cooking oil
For Serving
- chaat masala
- onion sliced
- 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
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.