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Chicken Pakora | Indian Street Style Pakoda

Chicken Pakora (Chicken Pakoda)

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Enjoy the crunch with Chicken Pakora, a crispy Indian street-style snack. Marinated in vibrant spices and herbs, these boneless chicken pieces are perfect for tea times, parties, or as a flavorful everyday treat.
Course Snack, Starter
Cuisine Indian
Diet Halal
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 237
Author Sangeetha Vel

Ingredients

For Marination

  • 1.2 lb Chicken Breast bite-sized pieces
  • ½ tsp Turmeric Powder
  • 1 tsp Garam Masala Powder
  • 2 tsp Chili Powder
  • 2 tsp Ginger Garlic Paste
  • 3 Green Chili chopped
  • ¼ cup Onion chopped
  • 1 sprig Curry Leaves chopped
  • ¼ cup Coriander Leaves
  • ¼ cup Mint Leaves
  • Salt to taste
  • ¼ cup Chickpea Flour Besan
  • 1 tbsp Corn Starch
  • 1 Egg White

For Frying Chicken

  • Oil for deep frying

For Tempering Chicken Pakora

  • 5 Green Chili slit
  • 1 sprig Curry Leaves chopped
  • 1 tsp Chaat Masala
US Customary - Metric

Instructions

Marinating Chicken

  • In a bowl, combine chicken, turmeric powder, garam masala powder, chili powder, ginger garlic paste, salt, green chili, onion, coriander leaves, curry leaves, and mint leaves.
    marinating chicken with Indian spices and herbs
  • Stir everything together until well combined, cover the bowl, and let it sit for at least 15 minutes to allow the flavors to meld. This resting period helps the chicken absorb the spices and herbs, enhancing the taste of your pakora.
    resting the marinated chicken pices

Mixing Flour

  • After the chicken has marinated for 15 minutes, uncover the bowl and add egg white, chickpea flour, and cornstarch. Mix everything well to ensure each piece of chicken is evenly coated. It’s important to fry the chicken immediately after this step to achieve the best texture and crispiness.
    mixing corn and chickpea flour to the chicken

Frying the Chicken

  • Heat oil in a deep pan over medium-high heat until it’s very hot. Carefully add the marinated chicken pieces one at a time to avoid splashes. After adding the chicken, adjust the heat to medium. This helps cook the chicken evenly without burning the exterior.
    frying the chicken pieces
  • Fry the chicken until each piece is golden brown and crispy. Remove the pieces from the oil and let them drain on a rack or paper towels. Continue this process until all the marinated chicken has been fried.
    fried chicken pakodas

Tempering Chicken Pakora (Optional)

  • In the same pan, carefully fry a sprig of curry leaves and sliced green chili until they are crispy. Be cautious as the oil may splatter. Once crispy, remove them from the pan and set aside.
    fried green chili and curry leaves
  • In a mixing bowl, combine the fried chicken with chaat masala, the crispy curry leaves, and green chili. Toss everything together to distribute the flavors evenly. Your delicious Chicken Pakora is now ready to be enjoyed.
    seasoning the chicken pakora with chaat masala

Serving

  • Enjoy these Chicken Pakoras with a hot cup of tea or coffee for the perfect evening snack, or serve them as a tasty starter for any meal. For more pairing ideas, check out our Serving Suggestions section below.
    serving chicken pakora/pakodi

Notes

Here are some essential tips to help your Chicken Pakora turn out perfectly every time:
  • Make it Crispy: For the crunchiest Chicken Pakora, mix chickpea flour (besan) with corn starch and a bit of rice flour. Add egg white just before frying to achieve that perfect crispy texture. Enjoy them hot and fresh, as they tend to lose some of their crispiness as they cool.
  • Proper Oil Temperature: Use a thermometer to ensure the oil is around 350°F (177°C) before frying. This temperature is ideal for achieving a golden, crispy exterior without the pakoras soaking up too much oil. If you don't have a thermometer, you can test the oil by adding a slice of bread; if it turns golden in about 30 seconds, the oil is ready for frying.
  • Batch Frying: Fry the pakoras in small batches to avoid overcrowding the pan. This approach helps keep the oil temperature stable and allows each piece to cook evenly and stay crispy.
  • Draining Excess Oil: Instead of draining on paper towels, place the fried pakoras on a wire rack over a baking sheet. This method allows air to circulate, preventing the bottoms from becoming soggy.
  • Final Touch: Just before serving, sprinkle chaat masala over the pakoras to enhance their flavor and aroma.
  • Serving Creatively: To maintain crispiness, especially at gatherings, keep the pakoras in a warm oven (about 200°F or 93°C) until ready to serve.
  • Leftover Reheat: If you have leftovers, reheat them in an oven or air fryer instead of a microwave. This approach helps bring back the crispiness more effectively.

Nutrition

Serving: 1serving | Calories: 237kcal | Carbohydrates: 15g | Protein: 32g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 87mg | Sodium: 419mg | Potassium: 641mg | Fiber: 4g | Sugar: 4g | Vitamin A: 565IU | Vitamin C: 32mg | Calcium: 28mg | Iron: 1mg

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