Chicken Pakora | Chicken Fritters Recipe | How to Make Chicken Pakora with step-by-step photos
Chicken Pakoras are mouth-watering and tasty, pakoras are a favorite hot snack in India and Pakistan, usually made with gram flour batter and deep-fried, however, there’s nothing to stop you from experimenting with using different meats such as beef, fish, prawns, and chicken
As in this recipe for chicken pakoras, everybody has their own variations for pakora batter, I did the marinade chicken are simply added to the dry ingredients and then dissolve it with little water as a pakora batter, A deliciously crunchy and satisfying Pakistani starter, which is perfect when served with a variety of sauces. These chicken pakoras are quick and easy to make and taste fantastic.
Chicken pakora is a crisp fried appetizer made with chicken. gram flour,ginger-garlic, lemon, spice powder, and herbs, these addictively delicious and crunchy chicken bits are not only flavor-packed but are also tender and juicy
Pakoras are a classic all-time favorite and many loved snacks across Pakistan, there are different varieties made like veggies pakora, dal pakoda, egg pakora, and chicken pakora, These chicken pakoras make an amazing snack for your weekend evenings, parties, or even when you have friends homes, chicken pakora also can be served as an appetizer with your weekend meal
Try serving chicken pakora with yogurt sauce and green sauce, so let's go ahead to know how to make the recipe
Tips:
- Chop the chicken into bite-size pieces, and keep them as uniform size as possible, this helps to fry the chicken evenly
- Rice flour or cornflour is the key to making these chicken pakora, do not skip it if you don't use both then just go ahead using millet flour
- This recipe will give you crispy pakora, altering the ratio of besan or rice or corn flour may not give the same texture
- We love these chicken pakora with lots of green chilies and coriander leaves, both of these flavors up the chicken pakora a lot, you can use mint and curry leaves in place of coriander
- For an additional ingredient, you can use egg white, which helps the lock chicken juices and it prevents the chicken from turning dry, hard, and chewy however you can skip the egg if using brined chicken or young chicken
- I use young chicken this is the reason I didn't use
- In case the mixture turns soggy then add little flour and fix it, do not fry the soggy mixture as the pakora may turn too soft
- Always frying pakora in moderately hot oil on a medium flame
- Frying pakora in extremely hot oil will brown them very quickly from the outside and remain uncooked inside
- Next frying them on a low flame will make the chicken pakora hard, chewy, and rubbery
- Pakora can be prepared with fish and beef instead of chicken
If you are using beef you must apply some tenderizer powder or papaya paste to beef pieces and keep them overnight to marinate it - if you want more crispy then double fry the chicken pakora
- First frying should be at least around 5 minutes drain them out from the oil and place on a pepper towel
- For 2nd fry in medium hot oil till they turn crispy and crunchy
To prepare this recipe firstly marinade the chicken, wash the thoroughly chicken breast under running water, put the chicken breast in the colander, and let them drain so that most of the liquid is removed from them
Cut the chicken breast into small bite-size, then put ginger garlic paste, lemon juice, and salt, stir to mix well, and cover it keep in the fridge for an hour_Collect the rest of the ingredients and prepare all veggies
Lightly dry roast cumin and coriander seeds then crush them coarsely....
Combine all flours in the medium-sized mixing bowl, then add baking powder instead of baking soda, mix them together very well
Put all dry spices into the mixed flour
Then add salt and turmeric powder, and stir to mix well
Add chopped vegetables to the dry flours batter
Further mix veggies with dry flour batter
Put the marinated chicken into the dry batter
Mix the chicken pieces with dry flour batter till turn into fully coated chicken pieces
Dissolve the chicken batter with little water
The chicken batter should be thick
Medium heat the oil in a wok, when you see the oil gets hot then drop the tiny batter fritter in the oil when it started floating, your oil is ready, turn down the flame to low
Add garam masala and adjust the salt at this stage
Mix well with the help of a hand
Put chicken fritter using a hand
Add 5-6 fritters in one batch
Fry chicken dumpling on medium heat till it turns golden brown in color on all sides
Once they are fried, drain out from the oil with the help of a slotted spoon, and repeat the same process with all remaining chicken pakoras
Place on a kitchen towel so that excess oil could be removed
Now you can see fried chicken pakora from inside, sprinkle chaat masala over pakoras it's optional
Chicken Pakora is mouth-watering and tasty, pakoras are a favorite hot snack in India and Pakistan, usually made with gram flour batter and deep-fried...
For Chicken marination:
- 300g, boneless chicken
- 1 ½ tsp, ginger garlic paste
- 1 tbsp, lemon juice freshly squeezed
- ¼ tsp, salt
For Spices:
- 1 tbsp, red chili flakes
- 1 tsp, red chili powder
- 1/6 tsp, yellow/orange food color
- Salt to taste
- 1/2 tsp,garam masala
- 1 tsp, cumin seed roasted and crushed
- 1 tsp, coriander seeds roasted and crushed
- ½ tsp, turmeric powder
- 1 medium-sized, onion chopped
- 2-3 pcs, green chilies
- 2 tbsp, chopped coriander leaves
For Batter:
- 1 ½ tbsp, gram flour
- 1 tbsp, rice flour
- 1 ½ tsp, cornstarch
- 1/3 tsp, baking powder
How to Make Chicken Pakora?
- Combine all the flour in the mixing bowl, gram flour, rice flour, cornflour along with baking soda
- Mix well until all flours are combined properly
- Now put the food color, red chili flakes, crushed cumin coriander seeds, turmeric powder, red chili powder, and salt
- Mix well then add chopped veggies onion, green chilies, and coriander leaves to the dry batter
- Put all marinated chicken into the dry batter, and keep mixing till all chicken pieces are fully coated with dry batter
- Keep mixing by adding little water to the chicken to better
- The batter should be thick, don’t add more water otherwise, the batter could not be adequately stuck with the chicken pieces
- Rest them for 15 minutes
- Meanwhile, heat the oil for deep frying in the wok on a medium flame
- At a time add garam masala and adjust the salt mix well with the help of a hand
- Once the oil is hot then check the oil temperature to drop a tiny fritter and when the oil sizzles and the fritter slowly come to the surface. it means your oil is fully ready for frying pakoras
- Now put 5-6 chicken fritters in medium hot oil
- Put 5-6 fritters in one batch
- Fry them on medium flame till turns golden brown on all sides
- Use a slotted spoon to gently turn every now and then
- Once chicken pakoras are turned golden brown drain them out from the oil with the help of a slotted spoon and place them on a kitchen towel to remove excess oil
- Serve hot chicken pakora with yogurt chutney or red and red and green sauce along with steaming masala tea
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