Chicken Pakora

Craving some fried chicken? Switch it up with some chicken pakora! - crispy pieces of boneless chicken wrapped in chickpea flour batter. These deep-fried nuggets of chicken are packed with spices that deliver a punch of flavors that takes fried chicken to another level!

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  • 1 lb boneless small pieces of chicken

For marinating:

  • 1 onion finely chopped
  • 3 green chilies
  • 2 tsp ginger paste
  • 2 tsp finely chopped garlic
  • 2 tbsp lemon juice
  • salt to taste

Pie dough/batter

  • 1½ cup flour
  • ½ tsp salt
  • 1 tsp chili powder
  • 1 tsp baking powder
  • ½ tsp cumin powder
  • ¼ tsp turmeric powder
  • water as required
  • vegetable oil for deep-frying
  • 2-3 tbsp fresh cilantro leaves, finely chopped for garnishing
  • slices of lemon

How to make Chicken Pakora:

  1. Mix together green chilies, ginger paste, garlic, salt and lemon juice.
  2. Put the chicken in to the paste. The pieces should be completely covered with the paste. Keep aside for 1h.
  3. Heat the oil in a large heavy-bottom pan to 350-375 °F/180- 190°C, or until a cube of bread browns in 30 sec.
  4. Deep fry till golden brown
  5. Serve hot with chutneys.


  • If you make pakoras, keep the besan batter thick. Deep frying of thin batter pakoras absorb too much oil during frying.

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