Chicken Sausage Pakoda Recipe – Easy Indian Street Food Snack

Last Updated on 3 months by Neha Deshmukh

Chicken Sausage Pakoda Recipe – Easy Indian Street Food Snack

Hey everyone! If you’re anything like me, you love a good, crispy pakoda with a hot cup of chai. And this Chicken Sausage Pakoda recipe? It’s a total game-changer. I first made these when I was craving something savory and quick, and honestly, they disappeared within minutes! It’s the perfect blend of Indian spices and a little bit of western comfort food. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average pakodas. The chicken sausage adds a lovely smoky flavor that pairs beautifully with the spices. They’re incredibly easy to make – seriously, ready in under 20 minutes! Plus, they’re a fantastic snack for any time of day, whether it’s a rainy afternoon or a festive gathering. Who doesn’t love a little bit of crispy, spicy goodness?

Ingredients

Here’s what you’ll need to whip up a batch of these delicious pakodas:

• 10 chicken sausages (chopped) – about 200-250g
• 2 cups besan flour (gram flour) – approximately 240g
• 2 green chillies (chopped) – adjust to your spice preference!
• 1 large onion (sliced)
• 1 tsp ginger paste
• 1 pinch hing (asafoetida)
• ¼ tsp turmeric powder
• ¼ tsp red chilli powder
• 6 curry leaves (chopped)
• Salt and pepper to taste
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients for a sec. Using good quality chicken sausages really makes a difference. I prefer the ones with a bit of a smoky flavor.

Now, about that hing (asafoetida). Don’t skip it! It adds a unique umami flavor, and it’s amazing for digestion – especially helpful when enjoying fried treats. You can find it at most Indian grocery stores, or online. A little goes a long way, so just a pinch is perfect.

Pakoda spice levels are super regional. Some families like them mild, others fiery hot! Feel free to adjust the green chillies and red chilli powder to your liking. My grandma always added a tiny bit of garam masala too – feel free to experiment!

Step-By-Step Instructions

Alright, let’s get frying!

1. In a large bowl, combine the chopped chicken sausages, besan flour, chopped green chillies, sliced onion, ginger paste, hing, turmeric powder, red chilli powder, and chopped curry leaves. Season with salt and pepper.
2. Now, gradually add water while stirring. You want a thick batter – not too runny, but not too stiff either. Think pancake batter consistency.
3. Heat oil in a deep frying pan over medium heat. You’ll know it’s ready when a tiny drop of batter sizzles immediately.
4. Carefully drop spoonfuls of the batter into the hot oil. Don’t overcrowd the pan – fry in batches for the best results.
5. Cook the pakodas until they’re golden brown and crispy, turning them occasionally to ensure even cooking. This usually takes about 3-4 minutes per batch.
6. Remove the pakodas with a slotted spoon and drain them on paper towels to get rid of any excess oil.

Expert Tips

• Don’t skip the hing! It really elevates the flavor.
• Hot oil is key. If the oil isn’t hot enough, the pakodas will absorb too much oil and become soggy.
• Fry in batches. Overcrowding the pan lowers the oil temperature and results in soggy pakodas.
• Taste as you go. Adjust the salt and spice levels to your preference.

Variations

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

• Vegan Adaptation: Use plant-based sausages and substitute the besan with a mix of rice flour and cornstarch for binding.
• Gluten-Free Adaptation: Ensure your besan is certified gluten-free.
• Spice Level: For mild, use just one green chilli and a pinch of red chilli powder. For hot, add 3-4 green chillies and ½ tsp of red chilli powder.
• Festival Adaptations: These are amazing during Diwali or Holi! My family always makes a huge batch for guests.

Serving Suggestions

Serve these Chicken Sausage Pakodas warm with a cup of masala chai or a refreshing mint chutney. They’re also great with a side of ketchup or your favorite dipping sauce. Honestly, they’re good enough to eat on their own!

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to a day. They’ll lose some of their crispness, but still taste delicious. Reheat them in a preheated oven or air fryer to crisp them up again.

FAQs

Let’s answer some common questions:

What type of oil is best for frying pakodas?
Groundnut oil or vegetable oil are great choices. They have a high smoke point and a neutral flavor.

Can I make the batter ahead of time?
You can, but the batter will thicken as it sits. Add a little water to thin it out before frying.

How do I prevent the pakodas from absorbing too much oil?
Make sure the oil is hot enough and don’t overcrowd the pan.

What is hing and where can I find it?
Hing (asafoetida) is a resin with a pungent smell that adds a unique flavor to Indian dishes. You can find it at Indian grocery stores or online.

Can I use different types of sausages in this recipe?
Absolutely! Italian sausage, chorizo, or even chicken and apple sausage would all be delicious.

Enjoy! Let me know in the comments how yours turn out. Happy cooking!