Introduction:
Chicken pakora is a tasty snack from India & Pakistan. It’s known for being crispy on the outside and soft & juicy on the inside Great for parties, a cozy family dinner, or just a yummy, these little bites will wow everyone. Let’s get started with this easy step-by-step guide to whip up some awesome chicken pakoras right at home.
Crispy pakora recepie Ingredients:
For the Marinade:
– 500 grams of boneless chicken, cut into bite-sized pieces
– 1 cup plain yogurt
– 1 tablespoon ginger-garlic paste
– 1 tablespoon lemon juice
– 1 teaspoon turmeric powder
– 1 teaspoon red chili powder (you can change this to suit your taste)
– 1 teaspoon garam masala
– 1 teaspoon cumin powder
– Salt to taste
For the Batter:
– 1 cup besan (gram flour)
– 2 tablespoons rice flour (this helps with crispiness)
– 1 teaspoon baking powder
– 1 teaspoon red chili powder
– 1 teaspoon coriander powder
– 1/2 teaspoon cumin powder
– 1/2 teaspoon ajwain (carom seeds)
– Salt to taste
– Water, as needed
Additional Ingredients:
– Oil for deep frying
– Fresh coriander or mint leaves, finely chopped (for garnish)
– Lemon wedges (for serving)
Instructions:
1. Marinate the Chicken:
In a big bowl, mix together the chicken pieces with yogurt, ginger-garlic paste, lemon juice, turmeric powder, red chili powder, garam masala, cumin powder, & salt. Make sure you coat all the chicken bits well. Cover it up and pop it in the refrigerator for at least an hour or even overnight for the best flavor.
2. Prepare the Batter:
Grab another bowl and mix up the besan, rice flour, baking powder, red chili powder, coriander powder, cumin powder, ajwain, & salt. Slowly add some water while stirring until your batter is thick & smooth—like pancake batter.
3. Heat the Oil:
Get a deep frying pan or kadhai and heat enough oil over medium heat to cover the pakoras. To see if it’s hot enough, drop in a tiny bit of batter. If it floats up and starts bubbling, you’re good to go.
4. Coat & Fry:
Take those marinated chicken pieces and dip them in your batter. Make sure each piece is fully coated. Carefully slide them into that hot oil—don’t overcrowd! You might need to fry in batches.
Fry until they’re golden brown & crispy—about 4 to 5 minutes per batch. Use a slotted spoon to lift them out and place them on paper towels to soak up any extra oil.
5. Garnish & Serve:
Put those hot pakoras on a plate. Sprinkle finely chopped fresh coriander or mint leaves on top. Serve with lemon wedges & your favorite chutney or sauce.
Tips for Perfect Pakoras:
– Marinate Well:
Let that chicken marinate as long as you can for better flavor & tenderness!
– **Oil Temperature:** Keep an eye on oil temp so your pakoras cook just right—they need to be crispy! Too hot? They’ll burn! Too cold? They’ll soak up oil.
– **Batter Consistency:** The batter should stick to the chicken but not be so thick that you end up with a gloppy mess.
Enjoy your homemade chicken pakoras with a hot cup of chai or as an appetizer anytime! These crunchy bites are bound to be a hit with family & friends!