These crispy chicken pakoras are seasoned Indian-style chicken pieces coated in a spiced gram-flour batter and fried until golden. Serve them hot as a weekend snack, party starter or a side for a simple meal. Cut the chicken into similar-sized pieces so they cook evenly.
Ingredients
- 500 g boneless chicken, cut into small bite-sized pieces
- ½ cup gram flour (besan)
- 2 tablespoons rice flour for extra crispness
- 1 tablespoon ginger-garlic paste
- 1 teaspoon chilli powder
- ½ teaspoon turmeric
- 1 teaspoon ground coriander
- ½ teaspoon cumin powder
- 1 teaspoon lemon juice
- Salt to taste
- 2–4 tablespoons water, as needed
- Oil for frying and chopped curry leaves (optional)
How to Make Chicken Pakora
1. Season the chicken
In a bowl, combine chicken with ginger-garlic paste, chilli powder, turmeric, coriander, cumin, lemon juice and salt. Mix well and leave for 15–20 minutes in the refrigerator.
2. Make the coating
Add gram flour and rice flour to the chicken. Sprinkle in a little water at a time until the spices and flour cling to the pieces in a thick coating. Do not make the batter runny.
3. Fry until crisp and cooked through
Heat oil in a deep, heavy pan over medium heat. Fry small batches without overcrowding the pan, turning as needed, until deeply golden and cooked through. Chicken must reach an internal temperature of 75°C (165°F) at the thickest point. Drain on a rack or kitchen paper and allow the oil to return to temperature between batches.
Tips for Crispy Pakoras
- Cut chicken evenly so every piece cooks at a similar rate.
- Use only enough water to make the coating cling.
- Fry in small batches; adding too much chicken cools the oil.
- Serve immediately with lemon wedges and mint chutney.
For another chicken dinner idea, see our one-pot chicken pulao.
Frequently Asked Questions
Can I prepare the chicken ahead?
You can season it ahead and keep it covered in the refrigerator. Add the flour coating shortly before frying for the best texture.
Can I cook pakoras in an air fryer?
Yes. Lightly oil the coated pieces and arrange them in a single layer. Air-fry at about 190°C, turning halfway, until crisp and the chicken reaches 75°C internally. Timing depends on piece size and the appliance.
Enjoy these freshly cooked chicken pakoras from Sravani’s Kitchen.