Chicken Pakore (Pakoras) | 🍗| Indian Snack | 🧆 | Evening Tiffins

Name: Chicken Pakore (Pakoras) | 🍗| Indian Snack | 🧆 | Evening Tiffins
Total time: 1800 s
Yield: 4 people
Cuisine: Indian
Ingredients: 8 ounces boneless chicken breast (250 g); 2 teaspoons Kashmiri red chili powder; 1/4 teaspoon turmeric powder; 1/2 teaspoon garam masala powder; 1/2 teaspoon black pepper powder; 2 teaspoons ginger-garlic paste; 1/2 teaspoon salt; 1 tablespoon lime juice; 2 tablespoons chickpeas flour (besan); 1 tablespoon rice flour; 1 tablespoon cornstarch; 1 egg white; 3-4 cups vegetable oil (for frying); 2-3 green chilies (slit into half); 15-20 whole curry leaves; 1 teaspoon chaat masala

TheStrollingFoodie @TheStrollingFoodie

Kolkata

Chicken Pakora (Chicken Pakoda) is a popular Indian snack where boneless chicken pieces are marinated with spices, ginger garlic paste, and lime juice and then coated with chickpea flour, rice flour, cornstarch, and egg. These pakoras are then deep-fried in the oil until they turn golden brown or crispy from the outside.

My recipe makes the crispiest chicken pakora as I double fry them. The first frying is to cook the chicken and remove all the moisture from the outer surface, and the second frying makes them very crispy on the outside yet juicy on the inside.

TheStrollingFoodie @TheStrollingFoodie

Saved

Ingredients

30 minutes

4 people

To Marinate The Chicken:
8 ouncesboneless chicken breast (250 g)
2 teaspoonsKashmiri red chili powder
1/4 teaspoonturmeric powder
1/2 teaspoongaram masala powder
1/2 teaspoonblack pepper powder
2 teaspoonsginger-garlic paste
1/2 teaspoonsalt
1 tablespoonlime juice
To Coat The Chicken:
2 tablespoonschickpeas flour (besan)
1 tablespoonrice flour
1 tablespooncornstarch
1egg white
To Fry:
3-4 cupsvegetable oil (for frying)
2-3green chilies (slit into half)
15-20whole curry leaves
1 teaspoonchaat masala

Saved

Steps

30 minutes

1

Marinate The Chicken:
2

Wash chicken breasts and pat them dry using a kitchen tissue.
3

Cut them into ½-inch cubes using a sharp knife.
4

Add chicken cubes, chili powder, turmeric powder, garam masala powder, pepper powder, ginger garlic paste, salt, and lime juice to a medium-sized mixing bowl and mix everything well.
5

Cover the bowl with a lid and refrigerate for 1 hour for the chicken to marinate.
6

Coat The Chicken:
7

Take out the bowl from the refrigerator and add chickpea flour, rice flour, cornstarch, and egg white and mix well.
8

Fry Chicken Pakora:
9

Heat vegetable oil for frying in a pan over medium-high heat.
10

Once the oil is hot, reduce the heat to medium.
11

Drop half of the chicken pieces one by one in the hot oil and fry until slightly browned and cooked from the inside (6-8 minutes).
12

Keep stirring while frying so that they fry evenly from all sides.
13

Drain on a plate lined with kitchen tissue.
14

Fry the other half of the chicken pieces similarly.
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Double Fry Chicken Pakoda:
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Now increase the heat to high and heat the oil until it is very hot.
17

Drop pakoras in small batches (2-3 batches) in the hot oil and fry on high heat until they are crispy and golden brown.
18

Drain on a plate lined with kitchen tissue.
19

Serve The Pakoda:
20

Add curry leaves to a metal mesh strainer and fry in hot oil until crispy. Drain on the plate with the pakoras.
21

Similarly, fry green chilies for a few seconds.
22

Immediately sprinkle chaat masala over the pakora and toss well.
23

Serve hot with coriander mint chutney or ketchup.
#is
Bon Appetite🍿
24

Notes:
This recipe can be easily doubled or tripled. Just make sure to fry the pakoras in batches.
25

Nutrition
Calories: 100kcal | Carbohydrates: 7g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 462mg | Potassium: 261mg | Fiber: 2g | Sugar: 1g | Vitamin A: 320IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 1mg