How To Make Chicken Pakora - Indian Style

Let’s dive into the delightful world of Chicken Pakora – crispy, flavourful, and downright addictive. Whether you’re hosting a cosy gathering or just craving a scrumptious snack, these golden nuggets of joy are here to save the day. 🍗🔥

Chicken Pakora: A Tale of Crispy Delight

Ingredients:

• 250 grams (½ lb) boneless chicken, cut into uniform bite-sized pieces
• 6 tablespoons besan (gram flour)
• 3 tablespoons rice flour or corn starch
• ⅓ teaspoon salt (adjust to taste)
• ¼ teaspoon turmeric (haldi)
• ¾ to 1 teaspoon Kashmiri red chili powder (reduce for kids)
• ¾ to 1 teaspoon garam masala
• ¾ tablespoon ginger-garlic paste (or crushed ginger and garlic)
• 1 to 2 green chilies, chopped (optional)
• 2 sprigs curry leaves or 2 tablespoons mint leaves or coriander leaves, chopped
• 1 medium onion, crushed/chopped/sliced (optional)
• 1 egg white (read pro-tips below for egg substitute)
• Water (as needed)

Method:

1. Mix the Dry Ingredients:
• In a large mixing bowl, combine besan, rice flour (or corn starch), salt, turmeric, Kashmiri red chili powder, and garam masala. Taste test – it should be slightly salty.
• Add ginger-garlic paste (or crushed ginger and garlic), green chilies, curry leaves (or mint/coriander leaves), and crushed onion.
• Now, add the boneless chicken pieces. After rinsing them thoroughly, drain the water completely and add them to the bowl.

1. Bind It Together:
   1. Pour in the egg white (or use an egg substitute if you prefer).
   2. Mix everything well, adding water only as needed. The chicken should be well coated with the pakora mixture.
2. Fry to Perfection:
   1. Heat oil over medium-high heat.
   2. Once the oil is hot, drop the chicken pieces using a spoon.
   3. Fry the chicken pakoras for 3-4 minutes or until the inside meat is fully cooked and the batter is crispy golden brown.
   4. Remove them from the oil and transfer to a cooling rack or a paper towel.
3. Serve and Enjoy:
   1. These Chicken Pakoras are so good that you don’t need any sides – they can be devoured on their own.
   2. But if you’re feeling fancy, pair them with spicy garlic chutney, kabab mint chutney, cilantro chutney, or green chutney.
   3. And don’t forget a steaming cup of chai – the perfect companion to these crispy delights!

Pro-Tips:

• Frying Temperature: Always fry chicken pakoras in moderately hot oil on a medium flame. Too hot, and they’ll brown too quickly on the outside without cooking inside. Too low, and they’ll turn hard and rubbery.
• Egg Substitute: If you’re skipping the egg, use Indian buttermilk or yogurt to bind the dry ingredients.

So there you have it – a plateful of happiness in the form of Chicken Pakoras. Go ahead, share them with loved ones, and watch their eyes light up. Happy frying! 🍽️✨