Chicken Pakora Quick and Easy (कुखुराको पकौड़ा)
Chicken Pakora is such a simple yet delicious treat. It's a fun twist on the traditional vegetable pakora, this time featuring tender chicken giving that extra umami balance. Once fried, these Chicken Pakoras turn into golden, crispy delights. It's the kind of quick snack that's perfect for sharing with friends over laughs and stories at gatherings, or savoring on a quiet afternoon.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 gram Boneless Chicken (thigh or breast- thinly sliced )
- 1 White onion (Large onion, thinly sliced)
- 2 teaspoon Salt
- 6 stems Coriander (roughly chopped)
- 3 Fresh green chilly (finely chopped)
- 1 Egg
- 1 tablespoon Ginger paste
- 100 gram Gram flour
- 100 gram Corn flour (or Rice flour)
- 1/2 teaspoon Bicarbonate of soda
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Black pepper powder
- 1/2 teaspoon Timur powder (or sichuan pepper optional but will add that special kick of flavour)
Instructions
- 1
a. Prepare the wet ingredients first
- 2
In a bowl add the sliced onion and salt. Mix well slightly crushing the onions with your hands or a wooden spoon. Set aside for 10 minutes for the water to leak out of the onions.
- 3
Whilst you wait prepare the rest of your ingredients. Then add the rest of the wet ingredients: sliced chicken, onion, coriander, ginger paste, egg and chopped chilies.
- 4
b. Add the Dry Ingredients:
- 5
To the bowl with the wet ingredients add the cumin powder, coriander powder, black pepper powder, timur powder, salt, gram flour, cornflour and bicarbonate of soda. Mix well together, ensuring no clumps remain from the flours.
- 6
If the batter is too dry you can had a small amount of water 1 tablespoon at a time until the batter reaches a thick, smooth consistency that coats the chicken and onion without being runny.
- 7
Remember, the right consistency is key – too runny, and your pakoras won’t be as crispy and flavorful.
- 8
a. Heating the Oil
- 9
Heat oil in a deep pan. Test the oil temperature by dropping a small bit of batter into it. If it sizzles and floats to the top, you're good to go.
- 10
b. Cooking the Pakoras
- 11
Carefully add the coated chicken pieces into the hot oil, one at a time. Avoid crowding the pan to maintain the oil’s temperature, ensuring crisp, golden pakoras.
- 12
c. Managing Oil Temperature:
- 13
The oil’s temperature is crucial. If pakoras brown too quickly, the oil is too hot. If they don’t brown, it’s too cool. Start with high heat for the first few batches, then reduce to medium. Remember, cooking in small batches prevents the oil temperature from dropping.
- 14
d. Monitoring the Frying Process
- 15
Fry the pakoras, turning them occasionally. Once they turn a deep golden brown and the batter is crispy remove them and drain the pakoras on a colander or wire rack. Try not to use tissue paper as this will encourage steam build up and make the pakora go soggy.
- 16
Serve hot with your favourite tip!
- 17
a. Storage Advice:
- 18
Ideally, use the batter within 2 hours. Over time, the coriander and chicken can release moisture, affecting the batter’s consistency. While adding more gram flour can help, it might alter the flavor balance.
- 19
b. Reheating Pakoras:
- 20
The best method is to reheat them in an air frying for 3-4 minutes at 200°C or oven at 180°C for 10-12 minutes. Avoid over-reheating with microwave to maintain their crispy texture.