Chicken Pakora
This chicken pakora has a succulent chicken piece, coated with a crunchy and crispy gram flour batter. Marinated in spices, the chicken itself offers a flavorful taste, making it a delicious snack or appetizer.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.3 pounds boneless skinless chicken (see the note)
- ½ lemon
- ½ teaspoon ground cumin
- ½ teaspoon cayenne pepper powder (see the note)
- ¾ teaspoon salt
- 2 cups gram flour/ besan flour
- 1 teaspoon minced garlic
- ½ teaspoon ground turmeric powder
- 1 teaspoon cayenne pepper powder (see the note)
- 1½ teaspoon salt
- ½ teaspoon ground cumin
- 1½ cups or less water
- Cooking oil (I use either sunflower oil or vegetable oil)
Instructions
- 1
Cut and slice the chicken into big strips about ½-inch thick.
- 2
Squeeze the lemon over the chicken and add the ground cumin, salt, and cayenne pepper powder.
- 3
Stir the chicken until all pieces are well coated with the spices. You can also prick the pieces with a skewer to help the chicken absorb the spices. Set aside.
- 4
In another mixing bowl, place the gram flour, minced garlic, ground turmeric powder, cayenne pepper powder, ground cumin, and salt.
- 5
Pour the water into the gram flour mixture little by little as you stir it with a fork or a spoon. You want to get a batter with a consistency that is slightly thicker than a heavy cream/ double cream. Therefore you may not need to put all the water.
- 6
Heat the cooking oil in a deep frying pan or a wok at medium-high heat. You can test the oil temperature by frying a tiny drop of batter. If it fries steadily right away, the oil is ready.
- 7
Take the chicken pieces and put them in the gram flour mixture. Make sure the pieces are coated with the batter.
- 8
Slide the coated chicken pieces into the hot oil and deep fry at medium heat until golden brown. You will have to turn the chicken after about 5-6 minutes and cook further for another 5-6 minutes.
- 9
Take the cooked chicken pakoras out of the oil, and place them on a kitchen towel. Serve them with chutney, chili sauce, and/ or lemon juice.