Crispy Chicken Pakoras

Name: Crispy Chicken Pakoras
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 700 g boneless chicken cut into bite-sized pieces; 2 small onions, chopped; 2 tbsp coriander, finely chopped; 2 tbsp cornflour; 50 g rice flour; 40 g gram flour, sieved; 3 dried chillies, crushed or 3 green chillies, finely chopped; 1/2 tsp chilli powder; 1/2 tsp curry powder; 1/2 tsp ground coriander; 1/2 tsp cumin; 1 tsp salt; 150 ml water; vegetable oil for deep frying; sweet chilli sauce or green chutney, to serve

These crispy chicken pakoras are coated in a spiced gram flour batter and fried until golden and crunchy. They make a fantastic appetizer, snack, or party dish, especially served hot with sweet chilli sauce or green chutney.

Servings6 Portions

Prep Time20 Mins

Cook Time30 Mins

Difficulty

Intermediate

Ingredients

boneless chicken cut into bite-sized pieces
700 g
small onions, chopped
2
coriander, finely chopped
2 tbsp
cornflour
2 tbsp
rice flour
50 g
gram flour, sieved
40 g
dried chillies, crushed or 3 green chillies, finely chopped
3
chilli powder
0.5 tsp
curry powder
0.5 tsp
ground coriander
0.5 tsp
cumin
0.5 tsp
salt
1 tsp
water
150 ml
vegetable oil for deep frying
sweet chilli sauce or green chutney, to serve

Step-by-Step Instructions

Place the chicken pieces in a large bowl and toss with the cornflour until lightly coated. Add the rice flour, gram flour, crushed chillies, chilli powder, curry powder, ground coriander, cumin, chopped onions, chopped coriander, and salt. Mix well so the chicken is evenly covered with the dry ingredients.

Gradually pour in the water, mixing with your hands after each addition, until the mixture becomes damp and clings to the chicken. The batter should be thick enough to hold together when pressed, not runny.

Pour vegetable oil into a deep pan until it is no more than one-third full and heat to 180C. Scoop up small clusters of the chicken mixture, press them together lightly, and carefully lower them into the hot oil.

Fry the pakoras in small batches for 8 to 10 minutes, turning occasionally, until the chicken is cooked through and the coating is crisp and deeply golden. Transfer to a plate lined with paper towels and repeat with the remaining mixture.