Pakoras are a category of street food that’s incredibly popular throughout South Asia. To make them, vendors combine simple ingredients like vegetables or chicken with Indian spices. The combination is then coated in besan or gram flour before being fried in hot oil. Popular variations include paneer pakora, aloo pakora, and this crispy chicken pakora. My version of this dish is about creating an easy recipe that doesn’t sacrifice flavor. Ground chicken, besan (gram flour), and an array of spices are combined and deep-fried to make crispy, crunchy, golden-brown bites. Serve the chicken pakora hot and fresh from the Karahi or air fryer with mint chutney or sweet chili sauce to impress your guests or satisfy the pickiest eaters.
Why you’ll love this chicken pakora recipe
Kid-friendly recipe - My kids LOVE this chicken pakora recipe … I mean, devour it! I’ve also made it for parties when their friends visit, and it’s always a popular snack or meal option. Great snack during summer - This recipe takes very little time to put together, and it’s a favorite in my house during summer vacation for both kids and adults. A nice change from traditional chicken nuggets - This delicious recipe is a fun alternative to conventional chicken nuggets. Gluten-free recipe - Gram flour (besan) is gluten-free, making this recipe perfect for cooking for a crowd with dietary restrictions.
Ingredient notes
Substitutions & variations
Kashmiri chili powder - Kashmiri chilies have a distinct flavor integral to Pakistani and Indian food recipes like this one. Although it’s hard to replicate, you can make your variation of Kashmiri chili powder using 3 parts paprika and 1 part cayenne per teaspoon of Kashmiri chili powder. Ginger - I prefer fresh ginger for my pakora recipe because of its bold, fresh flavor. However, in a pinch, use ground ginger or store-bought ginger paste. Chicken - If you prefer, you can opt for boneless chicken breasts or thighs. The breasts will create crunchy chicken bites, but the leanness of the meat may make the pakora a bit dry. Since thigh meat is fattier, the pakoras will be more succulent. Be sure to cut the meat into small pieces for easier preparation. Make it vegan - To make this a vegan recipe, Use tofu or vegetables like eggplant, cauliflower, or spinach (a few popular choices). Change the spices - Some optional add-ins are dried pomegranate seeds, fenugreek, and curry leaves.
Step-by-step chicken pakora recipe instructions
First step - Mix all your spices with the ground chicken. Second step- Add all the fresh ingredients, such as the onions, garlic, ginger, chilies, and cilantro. Third step - Add chickpea flour (besan) next. Fourth step - Mix in the egg and let the chicken marinate in the fridge for 30 minutes.
Fifth step - Preheat the cooking oil in a large pot or karahi over high heat and then scoop the mixture in batches, using a small cookie scoop. Sixth step - Drop tablespoons of the ground chicken mixture into the hot oil, deep frying until the pakoras are golden brown. Seventh step - Use reliable products like the chef alarm and the Thermapen from Thermoworks.com to ensure perfect results. Eighth step - Break open a pakora to ensure it’s cooked through.
Expert Tips
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don’t forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!
