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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Heifa's Bio

Heifa, is a Chicago based Middle Eastern Food Blogger. Her mission is to develop simple, and easy recipes infused with the Mediterranean flavors that she grew up eating. Her hope is for people to get back in the kitchen and make food that is beneficial for them and their families without lacking in flavor.

Zehra, The Fitnest

To Zehra, nourishing meals are more than just that – they are dishes that feed and nourish our bodies. Healthy eating, fitness and being a loving mother of two are Zehra’s greatest passions. With a Kinesiology and Health Sciences background, she uses this knowledge to encourage her followers to live a healthier life through nutritional eating and ongoing fitness. The recipes that Zehra will share will have you trying different tastes a flavors from around the world.