Crispy Chicken Pakora Recipe – Authentic Indian Street Food

Last Updated on 2 months by Neha Deshmukh

Crispy Chicken Pakora Recipe – Authentic Indian Street Food

Hey everyone! If you’ve ever wandered the bustling streets of India, the aroma of freshly fried pakoras is unforgettable. Seriously, it’s a scent that instantly transports me back to evenings spent with family, enjoying these golden, crispy bites with a steaming cup of chai. Today, I’m sharing my go-to recipe for Chicken Pakora – a truly addictive snack that’s surprisingly easy to make at home. Get ready to impress!

Why You’ll Love This Recipe

This Chicken Pakora recipe is all about that perfect crunch and burst of flavour. It’s a fantastic appetizer, a satisfying snack, or even a fun addition to a larger Indian feast. Plus, it’s relatively quick to prepare, making it perfect for weeknights or when you have guests coming over. Trust me, once you try these, you’ll be hooked!

Ingredients

Here’s what you’ll need to create these little pockets of deliciousness:

• 250 grams boneless chicken strips or cubes
• ¼ cup onion (optional, finely chopped or thinly sliced)
• 1-2 green chilies (optional, chopped)
• ¾ tablespoon ginger garlic paste or crushed
• ¾ – 1 teaspoon red chili powder
• ¾ – 1 teaspoon garam masala
• ¼ teaspoon turmeric (haldi)
• ⅓ teaspoon salt (adjust to taste)
• 2 sprigs curry leaves or 2 tablespoons mint/coriander leaves
• 6 tablespoons besan (gram flour)
• 3 tablespoons rice flour or cornstarch
• 1 egg white (substitute with yogurt if needed)
• 2 tablespoons water (adjust as needed)
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Besan (Gram Flour): This is the star of the show! Besan gives pakoras their characteristic flavour and texture. Make sure yours is fresh for the best results.
• Rice Flour/Cornstarch: Adding a little rice flour or cornstarch to the batter makes the pakoras extra crispy. Don’t skip this step!
• Garam Masala: Every family has their favourite garam masala blend. Feel free to use yours – it’s what gives the pakoras that warm, aromatic flavour.
• Regional Variations in Spice Levels: Spice levels in India vary a lot! I’ve given a range for the chili powder. Start with less and add more to suit your taste. My grandmother always said, “Thoda thoda dalo, aur chakh ke dekho!” (Add a little at a time, and taste as you go!).

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, mix the besan, rice flour, salt, turmeric, red chili powder, and garam masala. This is your base – get it all nicely combined.
2. Add the ginger garlic paste, onions (if using), curry leaves, and green chilies (if using) to the bowl. Mix well. The aroma at this stage is incredible!
3. Now, add the chicken strips or cubes to the mixture. Make sure each piece is nicely coated with the spice blend.
4. Crack in the egg white and add 2 tablespoons of water. Mix everything together until the chicken is well coated. If the batter seems too thick, add a little more water – just a teaspoon at a time. You want a coating consistency, not a runny batter.
5. Heat oil in a deep pan over medium heat. To test if the oil is ready, drop a tiny piece of batter into it. It should sizzle and rise to the surface without browning too quickly.
6. Gently slide the coated chicken pieces into the hot oil, frying in batches. Don’t overcrowd the pan, or the temperature will drop and your pakoras won’t get crispy.
7. Fry for 2-3 minutes per batch, until golden brown and beautifully crisp. Remove the pakoras with a slotted spoon and place them on a wire rack to drain any excess oil.

Expert Tips

• Don’t Overmix: Overmixing the batter can develop the gluten in the besan, resulting in tougher pakoras. Mix just until combined.
• Hot Oil is Key: Maintaining the right oil temperature is crucial for crispy pakoras. Too low, and they’ll be soggy. Too high, and they’ll burn.
• Drain Well: Draining the pakoras on a wire rack helps them stay crispy.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply use chickpea flour (besan) for the batter and omit the egg white. You can add a tablespoon of yogurt for binding if needed.
• Gluten-Free Adaptation: Ensure your rice flour or cornstarch is certified gluten-free.
• Spice Level Adjustments: My friend, Priya, loves her pakoras fiery hot, so she adds a pinch of cayenne pepper. Feel free to experiment!
• Festival Adaptations: These are perfect for Diwali or any celebratory occasion. My family always makes a huge batch for festive gatherings.

Serving Suggestions

Serve these hot, hot, hot! They’re amazing with:

• Masala chai (a classic pairing!)
• Mint chutney
• A sprinkle of chaat masala
• A side of sliced onions and lemon wedges

Storage Instructions

Pakoras are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, pop them in an air fryer or oven to restore some of their crispness.

FAQs

Let’s answer some common questions:

• What is the best way to get the pakoras extra crispy? Using rice flour or cornstarch in the batter and frying in hot oil are the keys!
• Can I make the batter ahead of time? You can, but the batter is best used immediately. If you do make it ahead, add a little extra water before frying as it tends to thicken.
• What is a good substitute for egg white in this recipe? Yogurt works great! Use about 2 tablespoons.
• Can I use chicken thighs instead of chicken breast? Absolutely! Chicken thighs will be a bit more tender and flavourful.
• What is the difference between besan and gram flour? They are the same thing! Besan is the Hindi name for gram flour, which is made from ground chickpeas.

Enjoy making (and eating!) these delicious Chicken Pakoras. I hope they bring a little bit of Indian street food magic to your kitchen!