Chicken Pakora

Fritters/ Pakoras and chai are big part of Indian cuisine, or may be one of the most important ones. There is no one who hasn’t had them or doesn’t crave for them.  Specially, when pakora can be made out of anything, and I mean anything, potato, onions, daal/lentil, green chilies, cauliflower, coriander leaves and inspired by all the wonderful types, I experimented the same with chicken.

I wanted to make sure that it doesn’t look or taste anything like fried chicken. These go well with tea and are best when served as an evening snack. If you are a non vegetarian and love pakoras [who doesn’t], this is a must try.

Print Recipe

Chicken Pakora

Fritters made from Chicken and veggie in a batter of spices and chickpea flour.

Votes: 0
Rating: 0
You:

Rate this recipe!

Cuisine

Indian

Prep Time

10 minutes

Cook Time

20 minutes

Passive Time

10 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 Lb Chicken Breast sliced to medium size
• 2 No. Purple onions cubed
• 10 No. Green chilies Sliced to half
• 1 cup Coriander leaves chopped
• 1/2 tsp Red chili powder
• 1/4 + 3/4 tsp Salt
• 1/4+1/2 tsp Turmeric Powder
• 1/2 tsp Cumin powder
• 1 cup Besan Chickpea Flour
• 3 TBLSP Corn Starch Powder
• 2 cups Oil For frying

Cuisine Indian Prep Time 10 minutes Cook Time 20 minutes Passive Time 10 minutes Servings people MetricUS Imperial Ingredients 1 Lb Chicken Breast sliced to medium size 2 No. Purple onions cubed 10 No. Green chilies Sliced to half 1 cup Coriander leaves chopped 1/2 tsp Red chili powder 1/4 + 3/4 tsp Salt 1/4+1/2 tsp Turmeric Powder 1/2 tsp Cumin powder 1 cup Besan Chickpea Flour 3 TBLSP Corn Starch Powder 2 cups Oil For frying

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. Wash and clean the chicken breast and boil them for 10 minutes with 1/4 tsp of salt and 1/4 tsp of Turmeric powder.

   
2. Once done, drain the water and shred the chicken with the help of two forks or your hands. The chicken has to be roughly shredded and not minced.

   
3. Mix the chopped onions, sliced green chilies and coriander leaves in a mixing bowl.

   
4. Add in salt, red chili powder, cumin powder and turmeric powder.

   
5. Add the shredded chicken.

   
6. Now add the chickpea flour or besan and mix.

   
7. Add the corn starch powder and water. Water should be added little at a time. The mix should have the consistency of cake batter, not too thick and not too runny either.

   
8. Heat oil in kadhai or a deep dish pan and fry the fritters.

   
9. Serve with pudina chutney on the side.