Crispy Chicken Pakora Recipe (Golden & Crisp Texture)

Name: Crispy Chicken Pakora
Prep time: 10 min
Cook time: 4 min
Ingredients: 300 g boneless chicken; One bowl of gram flour (250g); ½ bowl all-purpose flour (150 g); 1 tbsp garlic paste; ½ tbsp red chili flakes; ½ tbsp turmeric powder; ½ tbsp dry fenugreek powder; ½ tbsp red chili powder; ½ tbsp chicken masala; 1 tbsp coriander powder; ½ tbsp Mix masala (optional); 1 tbsp chili sauce; 1 tbsp garlic sauce; Oil for frying; 1 Egg

Chicken pakora with a crispy and sizzle sound gives more pleasure than any other side dish. The authentic, mild, savory, and soft taste makes this treat perfect for picnics, parties, and other happy occasions.

Regarding Pakistani and Indian side dishes, you can’t ignore the significance of chicken pakora, one of the famous takeout and highlighted street food. In Ramadan, the Pakora is like a stable delight that makes your iftar more special.

The last time I shared a vegetable pakora recipe, it got huge appreciation from my homies. And after several requests from my husband, I’m finally going to make Chicken Pakora.

This tender, juicy, succulent, and mouthwatering pakoras can make you drool. Even while writing this recipe, I’ve got a tsunami of fake flavors in my mouth.

After several alterations and variations, I’ve refined this recipe and made it super easy for novices. Plus, it tastes even better than my previous versions.

So stick with this recipe, and you will thank me later!

Why This Crispy Chicken Pakora Recipe Will Win Your Heart?

The Blast Of Flavors: The chickpea flour, some classical spices, and tender chicken are all ingredients that introduce you to a tsunami of flavors. But in the end, these chicken fritters feel so soothing and appetizing in the stomach.

Crazy Texture: One of the reasons that I always serve this treat in front of guests is its insane texture. The crisp layer and bold texture give more intense appeal. Plus, a mint chutney or ketchup makes it a superior treat.

Crispy & Juicy: The previous vegetable pakoras were crunchy but not so juicy. Thankfully, the chicken pakora is super crispy on the outside and succulent on the inside.

Time-Saver: Another great thing is how quick it is! No need to wait around for hours for the batter to be ready. Just spend 5 minutes whipping up the chickpea flour batter, and then frying takes another 5 minutes. Pakoras come out in batch, that’s why ideal for parties.

Ingredient:

Chicken: Breast chunks are preferable for this recipe. Thigh fillets are also the best substitute. But in the end, you must use the boneless chicken to make the recipe successful.

An Egg: To add a mild taste and improve the texture, you should use the egg in the batter.

Gram Flour (chickpea flour): One of the crucial ingredients is gram flour. In Pakistan and India, we called it a “Besan”. Use fresh and aromatic gram flour to get the crispy and flavorful fritters.

Spices: I’m using some of the basic spices that are readily available in your pantry. These spices include red chili flakes, turmeric powder, red chili powder, coriander powder, and dry fenugreek. Chili and soy sauce are two key ingredients that make Pakora more savory. Chicken masala is optional; it enhances the taste of chicken. Alternatively, you can use lemon juice for a savory flavor.

Garlic paste: When it comes to aromatics, the garlic paste is enough.

All-purpose flour: It makes the pakora crispy and golden.

Let’s Make It!

Make A Batter: Combine all the ingredients in a mixing bowl. First, add the gram flour and all-purpose flour, and then include spices, egg, and sauces. Finally, blend the chicken spices into this mixture. You don’t need to add water to this batter.

Mix EveryThing Perfect: You can mix the batter with your hands. Keep mixing it until the batter becomes smooth. It’s a time-consuming process, but to get the best Pakora, you need to do it with heart.

Frying: You don’t need to refrigerate the batter for hours. Just heat the oil in a large pan and fry these filets. Keep flipping them over time to avoid them getting too brown.

Tips For Getting The Perfect Chicken Pakora

The prime thing that influences the overall recipe is the quality of gram flour. Ensure the gram flour has fine text, fresh aroma, and pale yellow color. These three are the main traits of fresh flour.

Make sure to add a dash of all-purpose flour or corn flour to avoid soggy texture and appearance. All-purpose flour makes the fritter golden and crispy.

Be careful not to add too much water to the batter! I’ve included an egg, but if you’re not adding it, include just a splash of cold water to achieve the right consistency. However, don’t overdo it with the water, as it can thin out the batter and mess up the whole recipe.

Don’t add semolina; it would add the make the pakoras dark brown. Instead, use rice flour, corn flour, or all-purpose flour in the batter.

You must add red chili flakes, red chili sauces, and red chili powder. All these three ingredients add the warm and spicy hues that make you drool instantly. Plus, they will make the chicken pakora more spicy.

Always keep the flame medium. The highest temperature might turn the pakora dark brown.

Should I Marinate The Chicken Before Adding It To The Batter?

You don’t need to do this at all. As I mentioned, I will share the most refined version of my recipe, which is quick, easy, and time-saver.

I’ve included all-purpose flour in the batter to get you out of marination trouble. This flour works wonders, making the chicken instantly softer and juicier. Alternatively, you can use corn flour to achieve succulent chicken and crispy pakoras.

Plus, the egg I whipped in the batter did the magic. Eggs further soften the chicken, improve the taste of Pakora, make them crispy, and give a more appealing texture.

But still, if you want to add softness to the chicken, you can opt for the marination process. However, you don’t need to wait an hour; just marinate the chicken for 20 minutes. You can also use fried chicken in pakora batter if the chicken is tough and takes extra time to cook.

Variations

You can add small potato wedges to the batter.

Cabbage is one of the best things that you can use for Pakora.

Last time, I made onion, tomato, green chilli, and cabbage pakora; their mild taste was insane. So you can opt for this variation if you’re a spicy lover.

FAQs

You can store the leftover chicken pakora, but not for too long. It’s recommended to store them in an airtight container for 1 to 2 days. To reuse them, simply transfer them to the oven at about 150c for 10 minutes.

The first thing that matters a lot in making pakora crispy is the quality of gram flour. Second, add all-purpose flour and egg to make Pakora crispy and textured.

Dry fenugreek, coriander powder, cumin, lemon juice, soy sauce, and garlic paste are fundamental ingredients that elevate the flavor of chicken pakora.

Not recommended at all! Ground meat has so much fine content, and making Pakora of such minced meat is impossible. When it comes to beef, it doesn’t cook quickly. You first have to boil the meat and then blend it with batter. However, the taste of beef pakora is not super excellent like the chicken pakora.

How To Serve Chicken Pakora?

The thing that makes the Pakora more cherished, savory, and zesty is the mint chutney. But people also have garlic sauce dip and ketchup.

Pakoras are typically an appetizer, but you can serve them with any main course, like pulao, biryani, or chicken korma.

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