Crispy Chicken Pakoras
Introduction
Crispy Chicken Pakoras are a delicious and satisfying snack that can brighten up any meal or gathering. These bite-sized treats are made by coating juicy chicken pieces in a flavorful batter and frying them to golden perfection. They are crunchy on the outside and tender on the inside, making them a popular choice for parties, snacks, or even as a side dish.
Why Make This Recipe
This recipe is perfect for those who love crispy snacks. It’s easy, quick, and requires common ingredients. You can also customize the spices based on your preference. Whether it’s game day, a family gathering, or simply a craving for something crunchy, Crispy Chicken Pakoras are sure to impress everyone.
How to Make Crispy Chicken Pakoras
To prepare Crispy Chicken Pakoras, follow these simple steps:
Ingredients:
- 500g boneless chicken, cut into strips or chunks
- 3/4 cup gram flour (besan)
- 2 tbsp rice flour (for extra crispiness)
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1/2 tsp turmeric
- 1 tsp cumin seeds
- 1/2 tsp garam masala
- Salt to taste
- Water (as needed)
- Oil for deep frying
Directions:
- In a bowl, combine the chicken with all spices and the ginger-garlic paste. Mix well until the chicken is fully coated.
- Add the gram flour and rice flour to the chicken mixture. Slowly add water to form a thick batter that coats the chicken well.
- Heat oil in a deep pan over medium-high heat.
- Drop the chicken pieces into the hot oil in small batches.
- Fry for about 5–7 minutes per batch or until the pakoras turn golden and crispy.
- Drain the fried pakoras on paper towels to absorb excess oil.
- Serve hot with mint or tamarind chutney for dipping.
How to Serve Crispy Chicken Pakoras
Serve Crispy Chicken Pakoras hot and crispy as a snack or appetizer. They pair perfectly with a side of mint chutney or tamarind chutney, which adds a refreshing tang to the dish. You can also serve them with sliced onions and a sprinkle of lemon juice for an extra zing.
How to Store Crispy Chicken Pakoras
If you have leftover pakoras, store them in an airtight container in the refrigerator. They can last up to 2 days. To enjoy them again, reheat in an oven or air fryer to restore crispiness, as microwaving may make them soggy.
Tips to Make Crispy Chicken Pakoras
- Ensure the oil is hot enough before frying to prevent pakoras from soaking up too much oil.
- Use cold water to create the batter, as it helps in achieving a crispier texture.
- Do not overcrowd the pan while frying; this allows the oil temperature to remain consistent, ensuring every piece cooks evenly.
Variation
Feel free to add chopped vegetables like onions, spinach, or potatoes to the batter for a mixed vegetable pakora. You can also experiment with different spices based on your taste.
FAQs
1. Can I use chicken with bones for this recipe?
Yes, you can use boneless or bone-in chicken. However, boneless chicken cooks faster and is easier to eat as a snack.
2. Is it possible to bake these pakoras instead of frying?
Yes, you can bake them, but they may not be as crispy. Preheat the oven to 200°C (400°F) and place the coated chicken pieces on a baking sheet. Bake for 20–25 minutes, flipping halfway through.
3. Can I make the batter ahead of time?
You can prepare the batter a few hours in advance and store it in the refrigerator. Just make sure to fry them fresh for the best texture.
