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.
- 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.
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