A deliciously crunchy and satisfying Indian starter, which is perfect when served with a variety of sauces. These chicken pakoras are quick and easy to make and taste fantastic.
Chicken pakoda is one of the easy and delicious starter that you can make at home. If you are hosting a party then chicken pakoda is sure to be a hot hit among your family and friends. Chicken is marinated in spices and then coated with flour or batter and deep fried. chicken pakora recipe can be made in so many ways, the recipe i am sharing is super simple. We just need a few ingredients to make them taste great and crispy.
Here’s easy peasy chicken pakoda recipe-
I refereed to jopreet’s (Preethis Tamilarasan) recipe.
Boneless chicken pieces – 500 gms
Kashmiri red chilie powder – 5 tbspns(adjust as per spice requirement)
Corn flour – 2 ½ tbspn
Rice flour – 1 ½ tbspn
Pepper powder – 1 tspn
Garam masala powder – 1 tspn
Ginger garlic paste – 1 ½ tbspn
Salt to taste
Red food color – a pinch(optional, I did not use food color)
Water – few drops
Oil for deep frying
For garnish –
Chat masala – to sprinkle
Finely chopped coriander leaves
Method of preparation:-
1. Mix all the ingredients in a bowl except for chicken. Add few drops of water and make a thick paste.
2. Coat chicken pieces with the masala paste evenly.
3. Set it aside for minimum 1 hour. You can even refrigerate it over night and deep fry the chicken next day.
4. If chicken was refrigerated bring it to room temperature before deep frying.
5. Heat oil in a deep bottom pan. Place the heat on medium low.
6. Deep fry chicken until cooked and crisp on all sides.
7. Remove the fried chicken to a absorbent paper.
8. While chicken is still hot sprinkle chat masala, onions, coriander leaves and squeeze lime juice. You can even serve them plain with mint chutney.
9. These pakodas can be served as appetizers, side dish for mains like biryani, pulao, Sambar/rasm rice,…
These pakodas are delicious ness overloaded. It’s perfectly alright to indulge once in a while, so don’t think of those calorie counts, just indulge 😀 😛
1) Some add besan/gram flour to the batter. I personally dont like besan in my chicken pakodas, I’d like to get a bit of chicken pieces soon I put in my mouth rather than bite of besan layer. If you prefer you can add about 3 tbspns of besan to the recipe.
2) Do not deep fry chicken pakodas in high heat, as this might burn the chicken from outside, and chicken would remain raw inside. Always fry them on medium heat.
3) Using boneless chicken makes it easy to eat the pakodas.