Crunchy, Spicy, Irresistible: Dive into the World of Chicken Pakora Recipe
If you’re looking for a recipe that will make your taste buds dance with joy, you’ve come to the right place. Today, we’re going on a delightful culinary adventure where you’ll learn everything from the perfect chicken pakora ingredients to the magical chicken pakora masala that will make your dish stand out. So, roll up your sleeves, put on that apron, and let’s dive into the world of this mouth-watering Indian snack.
This delectable snack hails from the heart of India, where street food vendors whip up these golden, spicy chicken pakoras in a matter of minutes. It’s the kind of snack that has the power to turn a dull evening into a party. And let’s be honest, who doesn’t love a good deep-fried treat? So gather your supplies from the chicken pakora recipe list below, and let’s begin.
INGREDIENTS FOR CHICKEN PAKORA RECIPE:
→ FreshToHome antibiotic residue-free boneless chicken: 500g, cut into bite-sized piece
→ Chickpea flour: 1 cup
→ Rice flour: ¼ cup
→ Ginger-garlic paste: 1 tsp
→ Turmeric powder: 1 tsp
→ Red chilli powder: 1 tsp
→ Garam masala: 1 tsp
→ Coriander powder: 1 tsp
→ Cumin seeds: ½ tsp
→ Salt to taste
→ Oil for frying
STEP 1
STEEP IN THE FLAVORS → Prep the chicken:
In a large bowl, mix the chicken pieces with ginger-garlic paste, turmeric powder, red chilli powder, garam masala, coriander powder, and salt. Add the lemon juice and let it sit for at least 30 minutes. This step ensures that every bite of your chicken pakora is bursting with flavour.
STEP 2
LET THE BATTERING BEGIN → Create the crunch base:
In another bowl, combine the chickpea flour, rice flour, cumin seeds, chopped green chilli, and cilantro. Slowly add water to this mixture, stirring continuously, until you get a thick, smooth batter. It should be thick enough to coat the back of a spoon but not too runny.
STEP 3
CREATE CULINARY MAGIC → Get set for a flavour punch
Add the marinated chicken pieces to the batter, ensuring each piece is well-coated.
STEP 4
CRUNCH IT UP → Sizzle to perfection:
Heat the oil in a deep pan or fryer to 350°F (175°C). Carefully drop the batter-coated chicken pieces into the hot oil, a few at a time, to avoid overcrowding. Fry until golden brown and crispy, which should take about 5-7 minutes. Use a slotted spoon to remove the pakoras and drain them on a paper towel-lined plate.
STEP 5
DRESS FOR SUCCESS → Plate and serve:
Now comes the best part—the eating! Serve your spicy chicken pakora hot with a side of mint chutney or tangy tamarind sauce. The combination of the crispy exterior and the juicy, flavorful chicken inside is pure bliss.
Crispy Chicken Pakora Tips and Reminders
- Temperature Matters
Ensure your oil is hot enough before frying. If it’s not hot enough, your pakoras will soak up oil and become soggy. Too hot, and they’ll burn on the outside while remaining raw inside. - Don’t Overcrowd the Pan
Fry your pakoras in batches to maintain the oil temperature and achieve even cooking.
- Experiment with Flavours
Feel free to tweak the spices to suit your taste. Add more chilli if you like it spicier, or throw in some crushed fennel seeds for a unique twist.
Whether you’re hosting a party or simply treating yourself, this crispy, spicy chicken pakora is sure to be a hit. So, go ahead and give it a try. Trust me, once you’ve mastered this crispy chicken pakora recipe, you’ll find yourself craving these little nuggets of joy more often than you’d like to admit. Happy cooking!