Ever wondered what makes chicken pakora so irresistibly delicious? I’ve been obsessed with these crispy, spicy fritters since I first tried them at my friend’s dinner party. After countless attempts to recreate them in my kitchen (with some spectacular failures along the way!), I’m excited to share everything I’ve learned about what goes into making the perfect chicken pakora.
What Exactly is Chicken Pakora?
Chicken pakora is a popular Indian snack and appetizer consisting of bite-sized pieces of chicken coated in a spiced batter and deep-fried until golden and crispy. The word “pakora” comes from the Hindi word “pakrāṇā,” which means “to dip” or “to immerse” – a perfect description of how these tasty morsels are prepared!
These fritters originated in the northern region of Punjab in the Indian subcontinent and were once served in the royal courts of Maharajas. Today, they’re enjoyed as street food and snacks throughout India, Pakistan, Bangladesh, and have gained popularity worldwide.
The Main Ingredients of Chicken Pakora
Let’s break down the essential components that make up chicken pakora:
1. The Chicken
- Type: Boneless, skinless chicken thighs or breasts
- Preparation: Cut into bite-sized pieces or strips (approximately 1-2 inches)
- Pre-treatment: Often dusted with cornflour/cornstarch before battering to help the coating stick better
2. The Flour Base
The distinctive crispy coating comes from a specific blend of flours:
- Gram flour (besan): The star ingredient! Made from ground chickpeas, it creates that characteristic crispy texture and nutty flavor
- Rice flour: Adds extra crispiness to the batter
- Cornflour: Sometimes used to help the batter adhere to the chicken pieces
3. The Spice Blend
The magic of chicken pakora lies in its aromatic spice mixture, which typically includes:
- Dry spices: Cumin, coriander, turmeric, chili powder, curry powder, garam masala
- Fresh aromatics: Chopped green chilies, ginger, garlic
- Herbs: Fresh coriander (cilantro) leaves finely chopped
- Seasoning: Salt to taste
4. Additional Ingredients
- Onions: Finely chopped for extra flavor and texture
- Water: Just enough to create a thick, coating batter
- Oil for frying: Vegetable, canola, or peanut oil
Regional Variations of Chicken Pakora
What I love about chicken pakora is how it varies across different regions
- Northern India: The chicken is often marinated in yogurt and spices before frying, creating a more tangy and tender texture
- Southern India: Rice flour might be used instead of gram flour for a lighter, crunchier coating
- Eastern India: Sliced onions and green chilies are commonly added to the batter
- Western India: Some recipes include cashew nuts and raisins for a sweeter flavor profile
How Chicken Pakora is Made: Step-by-Step
Now that we know the ingredients let’s see how they all come together
- Prepare the chicken: Cut boneless chicken into bite-sized pieces and coat lightly with cornflour
- Create the spice mix: Combine spices like cumin, coriander, garam masala, chili powder, and salt
- Make the batter: Mix gram flour, rice flour, spices, chopped onions, and fresh coriander in a bowl
- Add water: Gradually add water to form a thick, coating batter (not too runny!)
- Coat the chicken: Dip each piece into the batter until fully covered
- Heat the oil: In a deep pan or kadai, heat oil to approximately 350°F (180°C)
- Fry in batches: Carefully drop battered chicken pieces into hot oil, frying for 8-10 minutes until golden brown and cooked through
- Drain: Remove with a slotted spoon and drain on paper towels to remove excess oil
Tips for Perfect Chicken Pakora Every Time
Through my many cooking experiments (and failures!), I’ve learned these helpful tips:
- Oil temperature is crucial: Too cool and the pakoras absorb too much oil; too hot and they burn outside before cooking inside
- Don’t overcrowd the pan: Fry in small batches to maintain oil temperature and ensure even cooking
- Batter consistency: The batter should be thick enough to coat the chicken but not so thick that it forms a heavy layer
- Test a small piece: Try frying one piece first to check if your batter and oil temperature are right
- Keep them warm: If making a large batch, keep cooked pakoras warm in an oven at low temperature (around 200°F/95°C)
Serving Suggestions for Chicken Pakora
Chicken pakora is versatile and can be enjoyed in many ways:
- Dipping sauces: Serve with mint chutney, tamarind chutney, sweet chili sauce, or yogurt-based raita
- Beverages: Pairs wonderfully with chai tea or a refreshing lassi
- Complete meal: Turn it into a main course by serving with basmati rice and curry
- Party appetizer: Arrange on a platter with lemon wedges and fresh coriander as a crowd-pleasing starter
Nutritional Considerations
Let’s be honest – chicken pakora isn’t winning any health food awards! A typical serving (6-7 pieces) contains approximately 300-400 calories due to the deep-frying process. However, you can make healthier versions by:
- Air frying: Using an air fryer instead of deep frying
- Baking: Placing battered chicken on a greased baking sheet and baking at 400°F for 15-20 minutes
- Adding vegetables: Incorporating finely chopped vegetables into the batter for added nutrition
- Using whole grain flour: Substitute part of the gram flour with whole grain alternatives
My Personal Experience Making Chicken Pakora
The first time I tried making chicken pakora, I used WAY too much water in the batter. The result? A soggy, oily mess that barely resembled the crispy treats I was aiming for. After several attempts (and consulting my neighbor’s Indian grandmother), I discovered that the batter should be thick enough to coat the back of a spoon.
Another game-changer was learning to test the oil temperature. I don’t own a thermometer, so I use the wooden spoon trick: if small bubbles form around a wooden spoon handle when placed in the oil, it’s ready!
Frequently Asked Questions About Chicken Pakora
Is chicken pakora gluten-free?
Yes! Traditional chicken pakora uses gram flour and rice flour, which are naturally gluten-free. Just be sure other ingredients like spice mixes don’t contain gluten.
Can I make chicken pakora ahead of time?
While best enjoyed fresh and hot, you can prepare the batter and marinated chicken ahead of time and keep them refrigerated separately. Fry just before serving.
How do I store leftover chicken pakora?
Store in an airtight container in the refrigerator for up to 2 days. Reheat in an oven at 350°F for 10 minutes to restore some crispiness.
Can chicken pakora be frozen?
Yes! After battering the chicken pieces, place them on a parchment-lined baking sheet and freeze until solid. Transfer to freezer bags for longer storage. When ready to cook, fry directly from frozen (they’ll take a bit longer to cook).
Final Thoughts
Chicken pakora is more than just fried chicken – it’s a celebration of flavors and textures that has stood the test of time. The combination of juicy chicken, aromatic spices, and that distinctive crispy gram flour coating makes it irresistible.
Whether you’re serving them as an appetizer at your next dinner party or enjoying them as a snack on a rainy afternoon, chicken pakoras are sure to impress. Don’t be afraid to experiment with different spice combinations and serving options to make this classic dish your own!
Now that you know what chicken pakora is made of, will you be trying to make it at home? Trust me, once you master the basics, you’ll find yourself making these crispy treats again and again!
Air Fry Chicken Pakora
Preheat your air fryer to 360F for 2-3 minutes. Place the chicken pakoras in a single layer in the basket. Spray some oil on top. Cook for 8 minutes. Open the basket, using tongs, flip the chicken. Bump the temperature to 375F. Cook for 3-4 minutes. Done!
- Chicken Prep : Cut chicken into small, bite-sized pieces for uniform frying.
- Marinate the chicken longer for better flavor and tender texture.
- You could add kasuri methi (dry fenugreek leaves) or mint leaves if you prefer the flavor instead of curry leaves.
- Check the Seasoning – Once your oil is hot, fully fry a single pakora and taste it to make sure that the salt is right. Else adjust the salt as needed and then go on to fry the rest of the pakoras.
- Think texture – I like to add texture by including finely chopped herbs and finely chopped ginger. Use chopped green chillies, do not add pastes of everything.
- If you dont have rice flour, you could use cornstach. Do add the baking soda for the perfect crispy texture.
- If you prefer using thermometer while frying. Heat the oil to around 350-375°F (175-190°C). This oil temperature ensures that the pakoras cook evenly and turn out crispy.
Deep Fry The Chicken Pakora
- Take the marinated chicken out of the refrigerator 30 minutes prior to frying.
- Add besan, baking soda and rice flour to the chicken. Using hands mix again to coat the chicken. No need to add water, it is okay if the flour appears a bit dry- will make for a crispier pakora.
- Heat 2-3 inch oil in a kadai (indian wok) or dutch oven on medium high heat.
Tip – Dont add too much oil for frying. You wont be able to re use the oil in which pakoras are fried. Add more oil if needed during frying process.
- To check the temperature of oil, add a piece of chicken in it. It should sizzle for a little bit and rise to the top (but not too quickly).
- Add the chicken one piece at a time in hot oil. After adding the chicken, dont touch for next 2-3 minutes. Dont overcrowd the pan and also make sure that the heat is constant else the pakoras will start becoming soggy.
- Fry the chicken for 3-4 minutes or until the coating appears golden brown crispy and chicken is cooked through. To give you an idea, I had 1.1 lb of chicken and I fried it in 4 small batches in a 8 inch cast iron skillet. Took me about 20 minutes.
- Once fried to golden brown, pick up the pakoras using a slotted spoon and drain on a paper towel. Immediately sprinkle with chaat masala. If you dont have kids running away with chicken pakoras off the plate, keep the previous batches warm in a low oven.
- Once all the chicken is fried, serve with green chutney, sliced onion, lemon wedges.
