Best 5 Chicken Pakoras Recipes
Chicken pakoras are a delicious and versatile dish that can be enjoyed as an appetizer, snack, or main course. Originating from the Indian subcontinent, pakoras are a type of fritter made with a batter of chickpea flour, spices, and herbs. They are typically filled with vegetables, such as potatoes, onions, and peppers, but can also be made with meat, such as chicken. Chicken pakoras are a popular street food in many parts of the world and can be served with a variety of dipping sauces, such as tamarind chutney or raita. Whether you are a seasoned chef or a novice cook, this article will provide you with the essential steps and tips to create the perfect chicken pakora recipe.
Here are our top 5 tried and tested recipes!
CHICKEN PAKORA
This chicken pakora is crazy crisp, spicy and the easiest Indian chicken fritter you will ever make. A perfect gluten-free chicken appetizer, ready only in 15 minutes! If you really love tea time snacking, then this chicken recipe is for you.
Provided by Farrukh Aziz
Time 15m
Number Of Ingredients 17
Steps:
- Clean and wash chicken well and drain the water completely.
- Add chicken cubes in a bowl
- Add all the ingredients except flours and oil. Mix everything very well.
- Cover and set it aside for 5 minutes.
- Meanwhile, heat enough oil in a deep pan.
- Then, add gram flour (besan) and rice flour.
- Mix the both the flours well. If mixture is too dry to coat well, then add 1-2 tbsp of water only and mix.
- Once the heats up well, slide-in the chicken chunks and allow it fry undisturbed for a minute. Then, stir it one and fry on medium high flame until golden and crisp.
- Take them out onto an absorbent paper. Repeat the same for remaining chicken.
- Chicken Pakora is ready to serve. Sprinkle some chaat masala, some red chilli powder, lemon juice and serve.
Nutrition Facts : Calories 239 kcal, Carbohydrate 11 g, Protein 21 g, Fat 12 g, SaturatedFat 1 g, Cholesterol 53 mg, Sodium 219 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CHICKEN PAKORA RECIPE
Steps:
- Firstly, take a bowl, into it add boneless chicken pieces.
- Add salt into it as per taste, add red chilli powder, turmeric powder, ginger garlic paste.
- Add black pepper corn powder, garam masala powder,
- Add finely chopped green chillies.
- Add finely chopped coriander leaves.
- Add finely chopped curry leaves.
- Add lemon extract.
- Add maida/all purpose flour, corn flour.
- Add egg into it.
- Mix everything well, cover and marinate in refrigerator for at least 30 min to 1 hour.
- Heat oil for frying.
- Add the chicken pieces into the oil and deep fry them until they turn golden red on medium flame for 12-15 minutes.
- Stir the chicken pieces up and down while frying.
- Remove the fried chicken pieces from oil.
- Place a tissue paper on a plate and serve the chicken pieces on them.
- Serve them with a hot cup of tea!!!
Nutrition Facts : Calories 142 kcal, Carbohydrate 5 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 55 mg, Sodium 22 mg, Sugar 1 g, ServingSize 1 serving
CHICKEN PAKORAS
Make a batch of these crispy golden pakoras as a snack, or part of an Indian meal. Serve hot with sweet chilli sauce or green chutney
Provided by Afia Begom - Afelia's Kitchen
Categories Snack
Time 50m
Yield Serves 6 (makes around 30 pakoras)
Number Of Ingredients 13
Steps:
- Put the chicken in a large bowl, then use your hands to coat the pieces in the cornflour. Mix in the rice flour, followed by the gram flour. Add the chillies, spices, onion, coriander and 1 tsp salt. Mix well with your hands.
- Gradually add around 150ml water until the ingredients have become moist and ever-so-slightly wet. You may not need all the water (adding too much will stop the pakora mixture binding).
- Fill a deep pan no more than a third full with vegetable oil and heat to 180C. Squeeze a small amount of the pakora mixture together before carefully lowering into the hot oil with a spoon. Fry for 8-10 mins, turning regularly, until cooked through and browned all over. Set aside on a plate lined with kitchen paper while you repeat with the remaining mixture, frying in small batches. Serve hot with a sweet chilli sauce or green chutney.
Nutrition Facts : Calories 426 calories, Fat 17 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 1.5 milligram of sodium
CHICKEN PAKORAS
This is another recipe I haven't tried. I love pakoras and I hope these are good too! Please rate this recipe!
Provided by Simba7
Categories Chicken Breast
Time 35m
Yield 10-15 pieces
Number Of Ingredients 17
Steps:
- Place the chicken, water, ginger-garlic paste, garam masala, and salt in a small saucepan and bring to a boil over high heat.
- Reduce the heat to medium-low, cover the pan, and simmer until the chicken is tender and all the water is absorbed, less than 20 minutes.
- If the chicken cooks before the water dries up, uncover the pan and cook until the chicken is completely dry.
- Let cool, remove bones, and cut into smaller pieces.
- Meanwhile, sift chickpea flour into a medium bowl, add 1/2 teaspoon salt and baking soda, and mix well. Add water until smooth and medium consistency.
- Add the cilantro, coriander, cumin, red pepper flakes, and ajwain seeds.
- Add the chicken to the batter, making sure each piece is evenly coated. Heat the oil to about 350-375 degrees in a skillet.
- Using tongs, tap the excess batter off each piece and gently place in the oil one piece at a time. Add as many pieces as the skillet can hold without crowding.
- Fry each batch, turning a few times with a slotted spoon, until crispy and golden on all sides: 2-3 minutes.
- Transfer to paper towels to drain. Repeat the process with the remaining pieces.
- Transfer to a platter and sprinkle with the roasted cumin and chaat masala.
Nutrition Facts : Calories 468.6, Fat 44.8, SaturatedFat 7.6, Cholesterol 53.5, Sodium 303.7, Carbohydrate 3.2, Fiber 0.8, Sugar 0.5, Protein 13.7
CHICKEN PAKORA
Hot spicy chicken marinated with zing of lemon then deep fried in a batter for a crispy shell
Provided by HariGhotra
Time 30m
Yield Serves 4
Number Of Ingredients 14
Steps:
- Place the garlic, ginger, green chillies, lemon juice, garam masala, cumin seeds, chilli powder, dried fenugreek leaves into a pestle and mortar and blend to a rough paste.
- Place chicken in a bowl and add the paste, mix to marinade and leave for at least 20 minutes - the longer the better.
- Heat up the oil in a karahi or wok to a medium heat
- Into the marinated chicken sprinkle in the freshly chopped coriander and then sieve in the gram flour. Mix together using your hand.
- Add a small amount of water if required to ensure the chicken is coated in a thick batter.
- Test your oil is hot enough by dropping in a little batter into the oil. If it browns and rises immediately then it is ready. Very carefully place the pieces of chicken into the oil one at a time and fry until crisp and golden brown.
- Using a slotted spoon move the pakora around, be careful not to overcrowd the karahi.
- Once golden brown and crisp remove from the oil and set on some kitchen paper
Tips:
- For a crispier pakora, use a batter made with rice flour instead of all-purpose flour.
- To make the pakoras even more flavorful, marinate the chicken in a mixture of yogurt, ginger-garlic paste, and spices for at least 30 minutes before coating and frying.
- Be sure to fry the pakoras in hot oil so that they cook evenly and don't become greasy.
- Serve the pakoras hot with your favorite dipping sauce, such as tamarind sauce, mint chutney, or raita.
Conclusion:
Chicken pakoras are a delicious and easy-to-make appetizer or snack that can be enjoyed by people of all ages. With a few simple ingredients and a little bit of time, you can create a batch of crispy, flavorful pakoras that will be the hit of your next party or gathering.
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