CHICKEN PAKORA
Crispy Chicken Pakoras: A Flavorful Snack Delight!Chicken Pakoras are a beloved snack in South Asian cuisine, especially in India and Pakistan.These crispy, golden-brown fritters are made from tender boneless chicken marinated in a blend of aromatic spices, garlic, ginger, and a hint of yogurt for extra flavor. Coated in a perfect mix of gram flour, rice flour, and cornflour, each bite offers a satisfying crunch that pairs beautifully with mint raita or your favorite dipping sauce. Perfect as an appetizer, snack, or party treat, these Chicken Pakoras are sure to become a favorite in your home. Enjoy them hot and fresh for the ultimate indulgence!
For the Chicken Marinade:
For the Coating:
For Frying:
Instructions
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- Start by washing the boneless chicken breasts thoroughly under running water. Pat them dry with a paper towel. Cut the chicken into bite-sized cubes and place them in a large mixing bowl.
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- Add salt and vinegar to the chicken cubes. Mix well to ensure all the pieces are coated. Allow the chicken to marinate for at least 30 minutes. This step helps to tenderize the chicken and infuse it with flavor.
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- After marinating, sprinkle in the chili powder, chili flakes, garam masala, cumin powder, coriander powder, turmeric, and baking soda. Mix everything thoroughly so that the spices are evenly distributed.
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- In a small bowl or using a mortar and pestle, crush the garlic cloves, grated ginger, and finely chopped green chili into a smooth paste. Add this paste to the marinated chicken.
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- Incorporate the yogurt and dried fenugreek leaves into the chicken mixture. Mix everything well until the chicken is fully coated with the marinade. If you have the time, let the chicken marinate for an additional 30 minutes for deeper flavor. If not, proceed to the next step.
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- In the same bowl, add the gram flour, rice flour, cornflour, and the whole egg. Mix well until the chicken is coated with a thick, even layer of the batter. The combination of flours helps to achieve a crispy texture.
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- In a wok or deep frying pan, heat oil over medium-high heat. The oil should reach a temperature of around 170°C (340°F). You can test the oil by dropping a small amount of batter into it; if it sizzles and rises to the surface, the oil is ready.
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- Carefully add the marinated chicken pieces to the hot oil in batches, ensuring not to overcrowd the pan. Fry the chicken pakoras for about 7-8 minutes, or until they are golden brown and crispy. Make sure the chicken is cooked through.
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- Once cooked, use a slotted spoon to remove the pakoras from the oil and transfer them to a plate lined with paper towels to absorb excess oil.
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- Serve the hot chicken pakoras with mint raita or your favorite dipping sauce. Enjoy your crispy, flavorful snack
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 453.87kcal
- % Daily Value *
- Total Fat 36.81g57%
- Saturated Fat 6.12g31%
- Trans Fat 0.17g
- Cholesterol 95.24mg32%
- Sodium 362.64mg16%
- Potassium 322.34mg10%
- Total Carbohydrate 9.45g4%
- Dietary Fiber 1.55g7%
- Sugars 0.98g
- Protein 21.32g43%
- Vitamin A 59.16 IU
- Vitamin C 16.88 mg
- Calcium 36.75 mg
- Iron 2.35 mg
- Vitamin D 0.3 IU
- Vitamin E 4.17 IU
- Vitamin K 17.73 mcg
- Thiamin 0.12 mg
- Riboflavin 0.18 mg
- Niacin 7.31 mg
- Vitamin B6 0.46 mg
- Folate 29.12 mcg
- Vitamin B12 0.36 mcg
- Phosphorus 194.5 mg
- Magnesium 40.12 mg
- Zinc 1.69 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use boneless, skinless chicken breasts for tenderness. Ensure they are thoroughly washed to remove any impurities.
Cutting the chicken into uniform cubes (about 1-1.5 inches) ensures even cooking.
Adding salt helps to tenderize the chicken, while vinegar adds acidity, enhancing flavor and helping to break down proteins.
Letting the chicken marinate for 30 minutes allows the flavors to penetrate deeply. For best results, marinate longer, up to 2 hours or overnight in the fridge.
Use measuring spoons for accuracy to ensure a balanced flavor.
Baking Soda,It helps achieve a lighter, crispier texture by creating air pockets in the batter. Don’t use too much; a little goes a long way!
.If you have time, letting the marinated chicken sit for an additional 30 minutes deepens the flavor and enhances tenderness.
Gram Flour (Besan): Provides a traditional base. You can also experiment with chickpea flour for a different taste.
Rice Flour & Cornflour: These help achieve a super crispy texture. Feel free to adjust the ratios to your preference.
Egg Addition:The egg acts as a binding agent, helping the flour to stick to the chicken. For a vegan option, you can substitute the egg with a mixture of water and flaxseed meal or use a commercial egg replacer.
Oil Temperature:Use a thermometer to ensure the oil is at the right temperature (170°C or 340°F). If you don’t have a thermometer, drop a small amount of batter into the oil; it should sizzle and rise to the surface.
Fry in small batches to maintain oil temperature and ensure even cooking. Overcrowding can lead to soggy pakoras.
Fry until golden brown and crispy, about 7-8 minutes. Flip the pieces halfway through to ensure even browning.
Use a slotted spoon to carefully remove the pakoras from the oil and place them on paper towels. This helps absorb excess oil, keeping them crispy.
A cooling yogurt dip is perfect to balance the spice. You can also serve them with tamarind chutney or mint chutney for added flavor.
Consider garnishing with chopped coriander, sliced onions, or lemon wedges for an extra fresh touch.
