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Chicken Pakora

Crispy, spiced chicken fritters made with gram and rice flours for a crunchy exterior and tender interior.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 6 tablespoons gram flour (besan)
  • 3.5 tablespoons rice flour
  • 1/4 teaspoon salt plus more to taste
  • 1/4 teaspoon turmeric powder
  • 3/4 teaspoon red chili powder adjust for spice level
  • 3/4 teaspoon garam masala powder
  • 2 teaspoons ginger-garlic paste
  • 1/3 cup finely chopped onion optional
  • 2 green chilies chopped, optional
  • 1 tablespoon lime juice
  • 2 sprigs curry leaves or 2 tablespoons chopped cilantro
  • 1/2 pound boneless chicken cut into thin strips or bite-size cubes
  • 1 egg white
  • 2 tablespoons water about; add as needed for a thick, stiff batter
  • oil for deep frying
  • fresh cilantro chopped, for garnish

Instructions

  • In a mixing bowl, whisk together gram flour (besan), rice flour, salt, turmeric, red chili powder, and garam masala until well combined.
  • Add ginger-garlic paste, chopped onion, chopped green chilies, lime juice, and curry leaves (or chopped cilantro) to the dry mixture and stir to combine.
  • Toss the chicken pieces into the spiced flour mixture, then add the egg white and mix so the chicken is evenly coated.
  • Gradually add about 2 tablespoons of water, mixing until you get a thick, stiff batter that clings to the chicken; add a little more water only if needed.
  • Heat oil in a deep pan over medium heat until a small drop of batter sizzles gently when tested.
  • Fry chicken pieces in small batches, taking care not to overcrowd the pan, until they are golden brown and cooked through, about 3–5 minutes per batch depending on size.
  • Remove pakoras with a slotted spoon and drain on paper towels.
  • Serve hot, garnished with chopped cilantro and with chutney or lemon on the side if desired.

Equipment

  • Mixing Bowl
  • deep frying pan or kadhai
  • Slotted Spoon
  • measuring spoons and cups
  • Paper Towels
  • Knife
  • Cutting Board

Notes

  • Use medium-hot oil so pakoras cook through without burning.
  • Adjust red chili powder to taste.
  • Do not overcrowd the pan when frying.
  • Drain on paper towels to remove excess oil.