Prepared With

Crispy Chicken Pakoras


Boneless chicken, preferably thighs – Around 200 – 250 gm , cut into bite-sized pieces (Makes about 1.5 cup)
Turmeric powder – 1/4 tsp
Kashmiri chilly powder – 1 tsp
Coarsely ground pepper – 1/4 tsp
Ginger-garlic paste – 1.5 tsp
Vinegar / lemon juice – 1 tsp
Curry leaves – 2 tbsp, finely chopped (optional)
Cilantro – 3 tbsp, finely chopped
Green chilly – 1, finely chopped
Salt – To taste
Besan / kadala mavu – 1/4 cup
Rice flour – 1.5 tbsp (You can use corn flour instead)
Kashmiri chilly powder – 1/2 tsp
Ajwain / carom seeds – 2 pinches
Fennel seeds – 2 pinches
Cumin seeds – 2 pinches
Salt – 2 pinches or as required4. Oil – To deep-fry


Combine all the ingredients numbered 2. Taste-check for salt. Add chicken pieces and mix well. Set aside for 2 hrs or a minimum of 30 minutes.
Combine all the ingredients numbered 3. Add it to the marinated chicken pieces. Combine everything well, adding 3 – 4 tsps of water to make it moist.
Heat oil at medium heat. Fry chicken pieces until crispy and browned on both sides, about 6 – 7 minutes. Do not overcrowd the pan while frying. Serve these delicious chicken pakoras with ketchup or green chutney.

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