Pakoras are delicious and easy to make. With this recipe, you can enjoy delicious crunchy chicken pakoras in less than 10 minutes!
This recipe uses chicken breast fillets, which are readily available and can be used in a number of different recipes. The pakora batter uses flour, eggs, cornflour, and curry powder as its main ingredients. The spices used include salt and pepper to give it a bit of bite.
The oil you use should be deep-frying oil that can withstand high temperatures. You’ll also need to make sure you have enough space on your stovetop or in the oven for cooking multiple batches of food at once!
Prepare the chicken: Slice the chicken into small pieces, about 1-inch cubes. Then mix together the flour, salt, and pepper in a bowl until evenly distributed. Coat each piece of chicken in this mixture and set aside on a plate to rest for 10 minutes.
Prepare the batter: In another bowl, combine together all other ingredients for the batter and mix well until smooth (add more milk if necessary).
Cook the chicken: Heat oil in a deep pan over medium heat (or use an electric fryer set to 350 degrees F) until it comes up to temperature (you can test this by dropping a few drops of water into it—when they sizzle right away without turning brown within half a second or less, you’re ready). Panfry half of your prepared pieces at once using tongs or chopsticks so as not to crowd them too much—flip once when golden brown on both sides (about 2–3 minutes total cooking time), then do same with remaining pieces; drain excess fat before serving hot!
Prep – 10m
In a small bowl, mix together the gram flour and salt. In another bowl, whisk together 1 cup of water with the gram flour mixture until smooth. Set aside. Get any ingredients ready to go (chicken cut into bite-sized pieces, pakora mix), and get your oil heating up in a skillet over medium heat.
Now it’s time to start frying!
Cook – 10m
Now it’s time to fry your chicken pakoras!
Place a small amount of oil in a large frying pan and gently heat over medium heat. Using tongs or chopsticks, drop a piece of coated chicken into the pan, then repeat with another piece. Once all pieces have been placed in the oil (3-4 minutes), turn them occasionally until they are golden brown on both sides and cooked through (approximately 10 minutes).
The temperature you should use will depend on what type of oil you’re using:
Canola or vegetable oil: 350F/175C for 5-8 minutes per side for boneless meat or seafood; 300F/150C for 8-10 minutes per side for bone-in meat or seafood
Grapeseed or peanut: 375F/190C for 6-8 minutes per side for boneless meat or seafood; 325F/165C for 7-10 minutes per side for bone-in meat or seafood
Lard (or bacon grease): 375F/190C for 7-9 minutes per side
It only took 20 minutes to make this meal, and it was delicious!
When We looked at the recipe, We was skeptical that it would take me longer to make than it would to go to the store and buy some pakora mix. But lo and behold, these crispy chicken pakoras came out in 20 minutes flat! And they were delicious.
We highly recommend them as a snack or a meal when you’re craving something quick and easy but still filling (and also crunchy). Plus, this recipe is great for those days when you don’t have access to fresh herbs or other spices in your kitchen. You can easily make substitutions based on what’s available at your local market or grocery store.
These chicken pakoras are also great for rainy days—or even if it isn’t raining outside yet! They’d be perfect for a weekend afternoon spent indoors catching up on Netflix shows with friends; for example, Friends! Or maybe The Office? Or Parks & Rec? Or Gilmore Girls? You get the idea.
This meal is so quick and easy. You can make it whenever you have time. It tastes delicious and is a great way to use up leftover chicken. We hope that you enjoy this Crispy Chicken Pakora Recipe as much as We do!