Whenever I am craving fried crispy Indian snacks my mind goes to pakoras. Vegetable pakoras or meat pakoras, anyhow I like them. Pakoras are popular snacks in India specially during monsoon season but honestly I enjoy having them any season.
I have already posted a cauliflower pakora recipe and eggplant pakora recipe. In this post I am going to share a new pakora recipe – chicken pakora.
Easy to make, quick and so delicious! Crisp on the outside, tender on the inside, these little chicken snacks are very addictive. Perfect for lazy Sundays, party aperitifs, tea time snack or as side dish for lunch and dinner or for whenever you are in the mood for a quick crispy snack.
Chicken pakoras are like chicken nuggets but a healthier version as they are made with a special chickpea flour (completely gluten free) spiced batter.
In India there are so many gluten free flours to substitute wheat flour – rice flour, ragi (millet) flour, chickpea flour, quinoa, sorghum, are just a few. With so many options, it’s impossible to ignore and keep using wheat flour and not take advantage of eating healthier.
Hope you try the recipe and let me know how it turns out!
Step by step Chicken pakoras recipe
Wash chicken breast and cut it into small pieces.
In a big bowl mix chicken pieces with onion, garlic, ginger, coriander powder, turmeric powder, red chilli powder, salt and fresh coriander leaves.
Add besan flour
Into a deep frying pan, heat enough oil for frying pakoras (2-3 cm of oil). Fry small spoonfuls of mixture in small batches, until crispy and golden.
Once done, remove the pakoras on paper towels, to remove the excess oil.
Serve warm or cold, with ketchup or as a side dish or just with a cup of tea.
- 200 gm chicken breast, cut into small pieces;
- 1 onion, grated;
- 4 garlic cloves, crushed;
- 1 tsp grated fresh ginger (or paste);
- 1 cup besan (gram or chickpea flour);
- 1/4 tsp turmeric powder;
- 1 tbsp coriander powder;
- pinch red chilli powder;
- 1 cup chopped coriander leaves;
- salt to taste;
- oil to fry.
- Wash chicken breast and cut it into small pieces.
- In a big bowl mix chicken pieces with onion, garlic, ginger, coriander powder, turmeric powder, red chilli powder, salt and fresh coriander leaves.
- Add besan flour, mix well and make sure the chicken pieces are well coated with the batter. Keep aside for 10 minutes.
- Into a deep frying pan, heat enough oil for frying pakoras (2-3 cm of oil).
- Fry small spoonfuls of mixture in small batches, until crispy and golden.
- Once done, remove the pakoras on paper towels, to remove the excess oil.
- Serve warm or cold, with ketchup or as a side dish or just with a cup of tea.
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