This crispy chicken pakora recipe is a quick and tasty snack or appetizer. It’s easy to make with simple ingredients and full of bold Indian spices. Perfect for gatherings or a crunchy treat any time!
How to Make Chicken Pakora 🐔✨
Ingredients :
- 1 chicken breast
- 1 cup chickpea flour (besan)
- ½ teaspoon turmeric
- ½ teaspoon red chili powder
- ½ teaspoon ground cumin
- Salt to taste
- Water as needed
- Oil for frying
Directions :
- Cut the chicken breast into bite-sized pieces.
- In a bowl, mix chickpea flour, turmeric, red chili powder, cumin, and salt.
- Add water slowly to make a thick batter.
- Coat the chicken pieces in the batter.
- Heat oil in a pan for frying.
- Fry the chicken until golden and crispy.
- Remove and drain on paper towels.
- Serve hot with chutney.
How to Serve Chicken Pakora
Serve warm as an appetizer or snack. Pair with mint chutney, tamarind sauce, or yogurt dip. Add a side of rice or salad for a full meal.
How to Store Chicken Pakora
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or skillet to keep them crispy.
Tips to Make Chicken Pakora
- Fry in small batches to avoid soggy pakoras.
- Test the oil heat by dropping a batter piece—if it sizzles, it’s ready.
- Add garlic or ginger paste to the batter for extra flavor.
Variation
- Add sliced onions, potatoes, or spinach to the batter for veggie-packed pakoras.
- Use all-purpose flour instead of chickpea flour for a lighter texture.
FAQs
Can I bake these instead of frying?
Yes! Bake at 400°F (200°C) for 15–20 minutes, flipping halfway, until crispy.
How do I make this gluten-free?
Chickpea flour is naturally gluten-free. Check spices for gluten content.
Can I prepare the batter ahead?
Yes, mix the batter and refrigerate for up to 1 day. Add chicken and fry when ready.