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Chicken pakora recipe

Chicken Pakora Recipe

Chicken Pakora is an easy and delicious appetizer or snack that’s perfect for tea time or especially for Iftar in Ramadan.
Course Appetizer
Cuisine Pakistani, Pakistani/Indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6
Calories 173kcal


  • 1 cup besan gram flour
  • 2 tablespoons corn flour
  • 1 teaspoon salt or to taste
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon chaat masala
  • 1/2 teaspoon zeera cumin seeds roasted & crushed
  • 1/2 teaspoon dhania coriander seeds roasted & crushed
  • 2 tablespoons fresh coriander roughly chopped
  • Water as needed
  • 450 grams boneless chicken cut into 1 inch cubes
  • Cooking oil for frying


To Make the Chicken Pakora Batter

  • In a mixing bowl, add the besan, corn flour, spices, coriander and mix well.
  • Gradually add water, until a thick batter has formed.
  • Add the chicken pieces and mix well.
  • Let rest for 5 minutes or so, before frying. Alternately, you can store in the fridge in an airtight container for 5-6 hours to fry.

To Fry

  • In a wok, heat oil to medium high heat.
  • Add a little batter to the oil, if it sizzles and floats up immediately, the oil is at the correct temperature.
  • Add chicken pieces into the oil, about 6-7 pieces, at a time. Fry for a few minutes about 3-4 minutes, until golden brown.
  • Transfer to a kitchen paper lined plate, to drain the excess oil.
  • Serve immediately with your favourite sauce. Yum!


Calories: 173kcal | Carbohydrates: 14g | Protein: 20g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 488mg | Potassium: 447mg | Fiber: 2g | Sugar: 2g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg