Chicken Pakora Recipe Street Style
Chicken Pakora Recipe is one of the crispy deep-fried street foods of India. Learn how to make Chicken Pakora with step by step image instructions along with essential tips and video.
Pani puri is loved by many young age people; similarly, this recipe is one of the favorites of non-vegetarians as they can be served as a side dish or as an evening snack.
Usually, in restaurants and other hotels, Chicken Pakodi is made with boneless chicken whereas on Indian streets they have mixed versions.
When we call for deep-fried recipes made with chicken we often use boneless and need flours like besan, corn, rice, millets, etc. to bind the pieces. In our case, I have used a combination of besan (chickpea flour) and rice flour to get crispy.
If you are making a bachelor or kitty party then Chicken Pakora Recipe might be one of the best selections. We can make this amazing recipe in less than 10 minutes when you have marinated chicken.
Also, it hardly takes 5 minutes to mix all the spices and preparation when you have all ingredients in hand. If you want to get spicy and crispy output then one should follow all tips mentioned below.
TIPS to make perfect Chicken Pakora:
- Try to take boneless chicken sliced into small and uniform pieces.
- When cut to small pieces, they absorb spices during marinating.
- Leafy vegetables like mint leaves, coriander leave and curry leaves give additional flavour. Try not to skip them.
- To get crispy, we need to add either cornflour or rice flour.
- People often think adding egg white helps us to maintain soft and juice inside but I feel that when you know the right way of deep fry then we need not add an egg white.
- I have taken the feedback of few street vendors on chicken pakora, they said adding egg will give this recipe more flavour.
- We can add either yoghurt or lemon extract to get tangling flavour.
- Try to maintain tight batter while mixing all ingredients, if you add water then batter may become loose.
- Marinating process plays an important role, we need to marinate chicken mix for at least an hour.
- To get the reddish output we may add red food colour (which I have not used) or make use of Kashmiri red chilli powder.
- While deep frying oil must not be too hot or else pieces turn to colour before pieces are cooked.
- It’s a good practice to cook the whole process on medium heat.
- Based on the size of the Kadai/ frying pan add pieces one by one without sticking to others.
- Do not put oil to the brim of the pan, when deep-frying oil may spill.
- If you want to eat spicily then you can even sprinkle chicken fry masala.
You may also like to Check other Chicken Recipes:
Chicken Pakora Recipe Street Style
Chicken Pakora Recipe is one of the crispy deep-fried street foods of India. Learn how to make Chicken Pakora with step by step image instructions along with essential tips and video.
Ingredients
- Chicken – 500 gms.
- Turmeric powder – ¼ tbsp.
- Salt – ¾ tbsp.
- Red chilli powder – ¾ tbsp.
- Ginger garlic paste – 1 tbsp.
- Curry leaves – 2 tbsp. chopped
- Coriander leaves – 2 tbsp. chopped
- Besan flour/ senagapindi – 2 tbsp.
- Rice flour – 3 tbsp.
- Roasted jeera powder – ¼ tbsp.
- Garam Masala powder – ½ tbsp.
- Lemon juice – ½ piece.
- Curry leaves – 1 cup.
- Chicken fry Masala – optional.
Instructions
How to Make Chicken Pakora Recipe:
- Clean and slice chicken pieces into small and uniform size if needed.
- Transfer to another bowl and sprinkle red chilli and turmeric powder, salt and ginger-garlic paste.
- Add coriander leaves and curry leaves. If you want you can even make a paste of mint, coriander leaves.
- Put besan (chickpea flour) and rice flour for binding.
- Add garam masala powder and roasted jeera powder as spices.
- Squeeze half piece of lemon or add yoghurt to give tangling flavour.
- Mix all ingredients and marinate for minimum an hour to experience the flavours of spice in each bite.
- In a frying pan, heat oil at medium flame and put chicken pieces separating each one.
- Try to avoid putting more pieces at once, if it becomes clumsy they do not fry properly.
- Once they turn colour, flip to other side and deep fry them till they become crisp and turn golden brown.
- Using a colander spoon, remove pieces and drain excess oil and put them in a plate covered with a kitchen towel.
To garnish Chicken Pakora Recipe, fry curry leaves and green chillies ( I have not used in our recipe).
Recipe Video
How to Make Chicken Pakora Recipe:
1. Clean chicken and put in a bowl. Sprinkle turmeric powder, salt and red chilli powder.
2. Add ginger-garlic paste, curry leaves, coriander leaves and besan flour.
3. Continue adding rice flour, roasted jeera powder, garam Masala powder and lemon juice. Marinate for an hour so that chicken absorbs spices.
4. Heat oil in a Kadai and put chicken pieces one by one. Do not put more pieces and make it clumsy.
5. Deep fry them on medium flame, once they turn colour flip to another side till they attain golden brown colour.
6. Once they are cooked, remove from oil and drain excess oil.
7. Transfer them to serving place covered with tissue paper.
8. In the remaining oil add curry leaves and deep fry till they turn crisp.
9. Garnish crispy chicken pakora with curry leaves and sprinkle chicken fry Masala if you like to have it spicy.
