Meal Prep · North Indian
Chicken Pakora
Crispy, spiced chicken fritters from North India, perfect as an appetizer or snack.
Ingredients
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Step-by-step- In a large bowl, combine the chicken pieces with ginger-garlic paste, green chilies, turmeric powder, red chili powder, garam masala, ground cumin, ground coriander, carom seeds, lemon juice, and salt. Mix well and let marinate for at least 15 minutes (or up to 30 minutes in the refrigerator).
- Add the gram flour, cornstarch, and chopped onion to the marinated chicken. Mix thoroughly.
- Gradually add 2-4 tablespoons of water, one tablespoon at a time, mixing until the chicken pieces are evenly coated with a thick, cohesive batter. The batter should be just enough to coat, not too runny.
- Heat the vegetable oil in a deep pan or wok over medium-high heat until it reaches 350-375°F (175-190°C). To test, drop a small piece of batter; it should sizzle and rise to the surface immediately.
- Carefully drop spoonfuls of the chicken mixture into the hot oil, ensuring not to overcrowd the pan. Fry in batches.
- Fry for 5-7 minutes, turning occasionally, until the pakoras are golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
- Remove the pakoras with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- Garnish with fresh cilantro and serve hot with mint chutney, tamarind chutney, or ketchup.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 28 g |
| Fat | 22 g |
| Saturated Fat | 4 g |
| Carbohydrates | 18 g |
| Fiber | 3 g |
| Sodium | 350 mg |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover pakoras in an airtight container in the refrigerator.
Freezer Up to 1 month
Freeze cooked pakoras in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. Thaw before reheating.
Reheat Oven/Air Fryer
For best crispness, reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or in an air fryer at 375°F (190°C) for 5-7 minutes, until heated through and crispy.
Chef’s Corner
- For extra crispiness, you can double-fry the pakoras. Fry them for 3-4 minutes until light golden, remove, cool slightly, then fry again for 2-3 minutes until deep golden and extra crunchy.
- Ensure your oil is at the right temperature. If it’s too cold, the pakoras will absorb too much oil and become greasy. If it’s too hot, they’ll brown too quickly on the outside and remain raw inside.
- Don’t overcrowd the pan while frying, as this will drop the oil temperature and lead to soggy pakoras. Fry in small batches.
