Chicken Pakora (Indian Chicken Fritters)

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Make these Hot & Crisp coated tender chicken Pakoras, and watch them fly off the platter.

The total time is not inclusive of the Marination time. (30 mins- 1 hour)

The Recipe Intro↓ has related links,  more information as well as this Recipe Video. If you’d like to check it out.

♦Prep time:10 min ♦Cook time:5-10 min ♦Yield: 6 servings

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Boneless Chicken breast, cut into  small bite-size pieces		600 gms
Oil for deep frying		As needed

For Marination:

Mild Chilli (Kashmiri lal mirch) powder		2 1/2 tsp
Coriander (Dhaniya) powder		1 tsp
Black pepper (Kali mirch) powder		1 tsp
Turmeric (Haldi) powder		3/4
Fennel(Saunf) seed powder		3/4 tsp
Fresh Curry leaves, chopped		2 Tbsp
Green chillies chopped		To taste (1-2 Tbsp)
Ginger-Garlic paste		2 tsp

For the Batter:

Chickpea flour (Besan)		1/2 cup
Plain flour (Maida)		1/4 cup
Rice flour (Chawal ka Atta)		5 Tbsp(1/3 cup)
mild Chilli (Kashmiri lal mirch) powder		1/2 tsp
Asafoetida (Hing)		1/4 tsp
Baking Soda		1/4 tsp
Salt		1/4 tsp
Water(as needed)		3/4 cup

Method:

1. Marinate the Chicken: Add the chicken pieces to a bowl along with all ingredients required for the ‘marination’.
2. Set aside for at least 30 minutes, and ideally up to 1 hour. (If leaving for one hour or more, keep refrigerated, and remove from the fridge about 20 minutes, before frying)
3. Prepare the Batter: Add all the ingredients for the batter to a bowl EXCEPT water.  Add the water only when you are ready to fry.
4. Add a little water at a time till you get a relatively thick batter without lumps.  Don’t make it too thin, you might not need all the water. (Refer to the video for consistency). 
5. Heat oil for deep frying in a deep skillet or wok.
6. Dip each marinated chicken piece individually into the batter and then into the hot oil
7. Do this in 2-3 batches. Do not overcrowd the pan.
8. Once a batch is added, wait a while for the batter to set and then gently move them around, separating any pakoras, that have stuck together.
9. Fry for about 5 minutes on medium heat and check one piece to confirm.
10. Continue with the next batch. Place on Kitchen paper towel and serve while hot.

Chicken Pakora (Indian Chicken Fritters)

 

Notes:

• How to make Ginger-Garlic paste
• Asafoetida is the dried gum resin obtained from the roots of Ferula plants. It is commonly dried to a powder and extensively used in Indian cuisine. It is often used as an Umami seasoning and is easily available at your local Indian store. In case you can’t find it, you may omit it. Alternatively for ¼ tsp of powdered Asafoetida, you can use a mixture of ¼ tsp garlic powder and ¼ tsp onion powder, combined. For this dish,  you may add this mixture after adding tomatoes. It provides a suitable substitute, although not an exact replica of the flavor. Asafoetida is available online.
• The oil used is neutral flavored oil like Sunflower or Vegetable oil.
• Pakoras are best served while still hot and crispy coated. For re-heating Pakoras,   place in a preheated oven, briefly, or in an air fryer. Don’t do this too long as they tend to dry out.  Alternatively -Microwave them for 10-20 seconds, only any longer and they will be soggy. Usually, we prefer not to use the microwave for reheating Pakoras.
• To make ahead of time: you can keep the chicken marinated well ahead of time and put all the batter dry ingredients in a ziplock till needed. This way all you need to do is remove the chicken 20 minutes before frying, add water to make the batter, heat up the oil, and fry the coated chicken pieces.

Key Ingredients: Chicken, Spices, Ginger-Garlic, Green Chillies, Curry leaves, Chickpea flour, Plain flour and Rice flour, Asafoetida, Baking Soda, Salt, Oil.

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