Looking for a delicious and crispy snack? This crispy chicken pakora recipe is the perfect choice!
Whether you’re hosting a party, preparing for iftar, or just want a tasty evening snack, this recipe is a must-try! Check our YouTube channel for a complete detailed recipe. Made with tender chicken pieces coated in a flavorful spice mix and fried to golden perfection, this popular Pakistani and Indian snack is ideal for tea-time gatherings.
Why You’ll Love This Crispy Chicken Pakora Recipe?
- Quick & easy to make
- Crispy on the outside, juicy on the inside
- Bursting with spicy, tangy flavors
- Perfect for Iftar, tea-time, or party snacks
Serve it hot with chutney or raita for a delightful treat!
Ingredients:
- Chicken – 600g, cut into small pieces
- Lemon juice – 1 tbsp
- Vinegar – 1 tbsp
- All-purpose flour (Maida) – 2 tbsp
- Gram flour (Besan) – 3 tbsp
- Salt – 1 tsp (adjust to taste)
- Red chili powder – 1 tsp
- Coriander powder – 1 tsp
- Black pepper powder – ½ tsp
- Garam masala – ½ tsp
- Carom seeds (Ajwain) – ½ tsp
- Fresh coriander – 3 tbsp, finely chopped
- Green chilies – 3-4, finely chopped
- Egg – 1
- Oil – for deep frying
Instructions For Chicken Pakora Recipe:
Step 1: Marinate the Chicken
- In a large mixing bowl, combine chicken pieces with lemon juice, vinegar, all-purpose flour, gram flour, salt, red chili powder, coriander powder, black pepper, garam masala, carom seeds, chopped fresh coriander, green chilies, and the egg.
- Mix everything well until the chicken is evenly coated with the spices and flour mixture.
- Cover the bowl and let it marinate in the refrigerator for at least 1 hour (for best flavor, marinate for 4-6 hours).
Step 2: Fry the Chicken Pakoras
- Heat oil in a deep frying pan over medium-high heat.
- Take the marinated chicken, allowing excess marinade to drip off, and carefully place it in the hot oil.
- Fry in batches for 5-7 minutes or until golden brown and crispy.
- Remove the fried chicken pakoras and drain them on paper towels to remove excess oil.
Step 3: Serve and Enjoy!
Serve the crispy chicken pakoras hot with green chutney, imli (tamarind) sauce, or yogurt raita for an irresistible experience!
Dos and Don’ts for Making Perfect Chicken Pakora Recipe
Dos:
- Use fresh ingredients – Always use fresh chicken and spices for the best flavor.
- Marinate properly – Let the chicken marinate for at least an hour for better taste and tenderness.
- Maintain oil temperature – Keep the oil at medium-high heat (around 350°F/175°C) to ensure crispy pakoras.
- Use a combination of flours – Mix besan (gram flour) with a little maida (all-purpose flour) for a light and crispy texture.
- Fry in batches – Overcrowding the pan can lower the oil temperature and make pakoras soggy.
Don’ts:
- Don’t fry in too hot oil – Too much heat will cook the outside quickly while leaving the inside raw.
- Don’t skip draining excess oil – Use a paper towel or wire rack to remove excess oil for a crispier texture.
- Don’t add too much water – The batter should be thick enough to coat the chicken without dripping excessively.
- Don’t use cold batter – Let the marinated chicken sit at room temperature for a few minutes before frying.
- Don’t reuse old oil – Using stale or burnt oil can ruin the flavor and texture of the pakoras.
Follow these tips for the crispiest and most flavorful chicken pakora recipe!
Enjoy this flavorful snack with tea or as a side dish for your meals. Try this crispy chicken pakora recipe today and delight your taste buds with this crispy, flavorful snack! For more easy to cook delicious recipes visit our channel foodbook.
