Make Delicious Andhra Chicken Pakora at home! Step-by-Step Recipe

chicken pakora


When it involves Indian snacks that go just perfect with a cup of tea, Pakoras top our list. From onion to Mirchi and aloo or paneer, there are so many types of Pakoras to try! Our chicken pakora recipe instantly has everybody’s taste buds yearning. You’d not be able to resist making an excellent, easy, quick chicken recipe with all the flavors and spices on several occasions.

What is chicken pakora?

Chicken pakoras are fritters made by coating the chicken in a chickpea flour batter and spiced with dry Indian spices to bring out that rich Indian flavor. It’s generally classified as a street food item, with vendors battering and frying the pakoras with intense speed and efficiency. Chicken pakora is one of the Indian versions of the classic American southern fried chicken! Well, it’s not just pakoras; anything fried goes with rain. Maybe it’s the contrast – all that moisture in the air makes one want to sip something hot and much on something crispy.

Most people with Indian heritage reach for pakoras, samosas, and vadas once the rains start. Everybody loves chicken pakora, better than vegetable ones, dont you agree? So if you make a batch, there might rarely be any leftovers. But if you’ve got it, serve it over salads or use it in wraps or tacos.

Further reading: Delicious Tandoori Chicken BBQ Recipe for an Amazing Dinner.

Andhra chicken pakora 

It is a popular dish in and around Andhra Pradesh, India. It is made from deep-fried chicken pieces until they are crisp and then served with gravy or masala sauce. Variations of the recipe include using different spices to flavor the sauce, including curry powder, cumin, and garlic.

How do you make Andhra chicken pakora?

The most common way to make Andhra chicken pakora involves coating the chicken pieces in flour before frying them. Then, add a curry or masala paste to the oil before stirring it frequently, so it doesn’t burn. You also usually serve the pakoras and some naan bread or rice for dipping purposes.

Why is it a such a popular dish?

There are many reasons why this particular recipe enjoys such widespread popularity among Indians worldwide. Firstly, it’s easy to make – all you need is essential kitchen equipment like an oven or stove-top, plus some time to fry up your birdies! Secondly, its taste has been praised by critics as being both savory and spicy – just how Indian people like their food! Finally (perhaps unsurprisingly), it’s relatively cheap to prepare compared to more elaborate dishes found on traditional Indian menus. So if you’re looking for something quick but tasty during your next meal in India, look no further than these crispy little delicacies!


• Chicken: 1 kg
• Ginger, garlic, and chili paste: 1 cup
• Lemon juice: ¼ cup
• Salt: to taste
• Red chili powder: 1 tsp
• Besan: 2 cups
• Red chili powder: 1 tsp
• Turmeric powder: 1 tsp
• coriander powder: 1 tsp
• Kasuri methi: 1 tsp
• chili flakes: 1 tsp
• Water: as needed
• Oil: for frying


1. Take a large bowl, and add the chicken to the marinade. Over the chicken, add the ginger, garlic, and green chili paste, followed by the juice, salt, and red chili powder. Toss everything together and set it aside to marinate for 45 mins.
2. In a separate bowl, prepare your batter. Add besan, red chili, turmeric, coriander, and Kasuri methi. Top everything off with chili flakes and add water to form it into a thick batter.
3. Drop all the marinated chicken into the prepared batter and coat it evenly. Simultaneously start to heat your oil to fry the chicken.
4. For frying, keep the oil at a medium-low temperature. Fry the chicken for 4-5 minutes in this oil, till it’s slightly golden brown and fully cooked through. Then, take it out and let it rest over tissue or on a cooking rack.
5. Increase the oil temperature and fry the chicken again in this hot oil till it’s nicely browned and crispy.
6. it is best to have it right after frying, so serve it hot and sprinkle some chaat masala over it.

Further reading: Chicken Chapli Recipe – A Tasty Healthy Kebab Recipe


• When frying, keep the oil temperature around 350° F.
• Frying too many pieces at a time reduces the oil temperature. When the oil is too hot, the pakoras burn outside without thoroughly cooking the chicken.
• Kashmiri chili features a fiery red color without heat.
• Using it makes the pakoras crimson while the spice level is too low.

Tips for making Yummy Andhra Chicken Pakoras at home

There’s nothing like a delicious plate of Andhra Chicken Pakoras to warm up your belly on a chilly day. But making them at home can be tricky, especially if you’re unfamiliar with the recipe. So here are some tips to help create perfect chicken pakoras every time:

– Use fresh and high-quality ingredients. The best chicken for pakoras is white meat, which is juicier and more flavorful than dark meat. Also, try using boneless, skinless chicken thighs instead of breasts or wings to get the most consistent results.

– Heat the oil in a large skillet over medium heat before adding the onions. Sauté them until they turn translucent before adding the garlic and bell peppers. Stir frequently so that everything doesn’t burn down; then add the chicken breasts or thighs and cook until all sides are golden browned and cooked through (about 10 minutes per side).

– Once everything is cooked, stir in your spices – salt, cumin seeds, chili powder, garam masala – before transferring it to a bowl or container to cool slightly before serving.*

*Note: If you want extra spice punch in your pakora mixture, add additional ground spices directly into the pan while cooking!

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Ingredients required
Rice 100 gm (raw)
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Sugar 100 gm or as per taste
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Once the rice is completely dried, transfer to a mixer grinder and grind to a coarse texture, make sure not to grind too much. Further, soak the grounded rice in milk, take 200 ml milk from the 1 litre, and keep the remaining 800 ml milk for making the phirni.
Set a heavy bottom vessel on medium heat, add the remaining 800 ml of full-fat milk, stir and bring to a light simmer.
Once the milk is boiled, add the milk-soaked rice, make sure to stir while adding the rice, and cook for 10 minutes on medium flame while stirring in short intervals. Scrap off the sides while cooking. Make sure to stir continuously throughout the cooking process.
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Finish with a pinch of salt and stir well.
Transfer immediately in a sakora/kullhad to set, make sure the phirni is warm enough while setting in the sakora/kullhad.
Set in the fridge for a minimum of 3-4 hours or overnight. Once set, remove and serve chilled with some mango pieces as a garnish and a few fresh mint leaves.