Chicken Pakora is deceptively easy to make, and inherently gluten-free. The traditional flours used lend a better flavour & texture to the dish, than wheat flour!.
Note: This recipe was first posted on my original blog, Celebration Generation, on March 21, 2013. It was moved to this blog on September 29, 2022, with all of the comments still there. The most recent change was on July 14, 2023. Remember when I went on my Pakora making binge, posted my.
Well, I finally getting around to posting the final recipe from that… only 8 months later..
Delicious chicken pakora – aka chicken pakodi or chicken pakoda – is a popular Indian street food . Chicken that is still tender is dipped in a batter that smells great and then fried into crunchy chicken bites.
As with my other crunchy pakoras, these fried chicken fritters SHOULD be naturally gluten-free in restaurants. However, the batter is often mixed with wheat flour, so there is a chance that they could become contaminated. Never fear, though!.
This crispy chicken pakora is easy to make, and tastes quite authentic – it rivals any I’ve had in Indian restaurants!
As with all of my gluten-free pakora recipes, theyre especially delicious with my Cilantro-Mint chutney!
If you leave the spice and cilantro out, and cut the chicken into chunks instead of fingers… these crunchy chicken pakoras are a great substitute for chicken nuggets!
If you’ve cooked Indian food before, you’ll recognize the elements used n the crispy pakoras as fairly simple ingredients.
If you haven’t, no worries – these are all fairly basic ingredients that you should be able to find in pretty much any grocery store.
I like to use boneless skinless chicken breasts for this, which I generally cut into strips.
Sometimes I’ll just the chicken breast into chunks / chicken nuggets, but I generally prefer the chicken-to-coating ratio when done as chicken fingers.
That said, you can use whatever boneless chicken pieces you’d like – I’ve been told that people have a lot of success using boneless chicken thighs with this recipe.
Other than that, just keep a eye on the cooking. The times given are approximate, and will vary with the size of your chicken pieces.
When done tradtionally, chicken pakora batter is naturally gluten free, using both Chickpea Flour / Garbanzo Bean Flour and White Rice Flour, rather than a wheat based all purpose flour.
Both ingredients are available in most large grocery stores – assuming they have a decent gluten free section.
Other than that, both are generally readily available at Indian / South Asian grocers. The chickpea flour would also be known as gram flour or besan / besan flour, in those shops.
Indian fried snacks like chicken pakora are popular because they are crunchy, flavorful, and hard to resist. But what goes into making this treat? Here’s a simple list of the main ingredients and how they work together.
A Crispy Chicken Snack
It refers to a group of deep-fried Indian fritters made with a batter made of gram flour. Hindi’s “pakrā≇ā” means “to dip” or “to immerse,” which is where the word “pakora” comes from.
Chicken pakora is made with chicken as the main ingredient, along with traditional pakora spices and batter. Chicken pieces are dipped in the gram flour mix and then deep-fried until they are golden brown and crispy.
In the end, you have a snack with juicy, flavorful chicken on the inside and a great crunch on the outside. Either by itself or with a dipping sauce like raita, chutney, or hot sauce, it’s a great light meal or snack.
The Main Ingredients
Chicken pakora is made up of just a handful of main ingredients:
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Chicken – Boneless, skinless chicken thighs or breasts cut into bite-sized pieces. Using chicken with the bone or skin intact can make the frying process more difficult.
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Gram flour (besan) – Also known as chickpea flour, this is the basis for the coating batter. It provides a light, crispy texture when fried.
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Rice flour – This helps add extra crispiness to the batter coating.
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Spices – Onion garlic ginger, chili powder, coriander, cumin, garam masala, salt, and black pepper add loads of flavor.
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Fresh herbs – Cilantro leaves add a touch of freshness
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Water – Just enough to achieve a thick, coatable batter consistency.
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Oil for frying – Vegetable oil, canola oil, peanut oil, etc. The oil should be hot enough (around 350°F) to quickly fry and brown the pakora.
Step-By-Step Method
Making chicken pakora is a pretty straightforward process:
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Cut chicken into bite-sized pieces and coat with a light dusting of corn starch. This helps the batter stick better.
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Make the spice mix by combining spices like cumin, coriander, garam masala, salt and chili powder.
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Add the dry ingredients (gram flour, rice flour, spice mix) to a bowl.
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Gradually whisk in water to form a thick, coatable batter. The batter should lightly cling to the chicken pieces.
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Toss chicken pieces in the gram flour batter until fully coated.
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Heat oil in a kadai, wok or skillet to 350°F. Oil should be about 2 inches deep for frying.
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Fry chicken pakora in batches. Don’t overcrowd the pan.
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Fry for 2-3 minutes per batch until golden brown and cooked through.
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Drain on paper towels and serve immediately while hot and crispy.
- For a healthier version, chicken pakora can be baked instead of fried. Simply place battered chicken on a greased baking sheet and bake at 400°F for 15-20 minutes, flipping halfway.
Tips for Perfect Chicken Pakora
Here are some handy tips to ensure your chicken pakora turns out with a crispy, crunchy exterior and a moist, flavorful interior:
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Make sure the oil is hot enough before frying. This prevents the pakora from absorbing too much oil.
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Use boneless, skinless chicken thighs or breasts cut into 1-2 inch cubes for even cooking.
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Avoid overmixing the batter, which can make the pakora too dense. The batter should just lightly coat the chicken.
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Fry the pakora in small batches. Crowding the pan brings down the oil temperature.
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Flip the pakora occasionally while frying to promote even browning.
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Drain fried pakora on paper towels to absorb excess grease. This keeps them crispy.
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Allow the oil to fully reheat between batches. Temperature should stay around 350°F.
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Serve chicken pakora immediately after frying while the exterior is perfectly crisp.
Serving Suggestions
Chicken pakora is delicious on its own but can also be served with a variety of dipping sauces and sides:
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Raita – A refreshing yogurt sauce with cucumber and spices. Helps balance the heat.
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Mint chutney – A flavorful dip made with mint, cilantro, garlic and spices.
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Tamarind chutney – A sweet, sour and tangy dipping sauce.
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Hot sauce – For an extra kick, serve with sriracha or another hot sauce.
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Onion salad – Quick pickled red onions add a tasty crunch.
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Naan – Tear off pieces of warm naan to scoop up the pakora.
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Samosa – Other fried snacks like veggie samosas complement the pakora well.
More Gluten-Free Indian Recipes
Craving some curry, pakoras, and chutney? I’ve got some delicious Indian Recipes for you!
… I even have a few diet friendly adaptations on my low carb blog, Low Carb Hoser:
Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us – @CelebrationGen. Were also on Pinterest, so you can save all your favourite recipes to a board!
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How to Make Chicken Pakora
You can find the full recipe in the recipe card at the end of this post. This is just a quick, picture-based step-by-step guide.
Start heating your vegetable oil temperature to 365 F – you’ll want at least 2-3″ of oil in your pot or deep fryer.
Note: When I’m not using an actual deep fryer, I’ll usually start heating my oil over medium-high heat, then reduce it to medium as the oil approaches the right temperature.
In a large mixing bowl, combine flours, spices, salt, baking powder, and cilantro. Add water, stir well to form a thick batter.
Allow batter to sit for 5 minutes or so, to soften the bean flour.
Slice your chicken breasts into fingers – or small pieces, as shown with this batch . Toss the chicken pieces with more garbanzo flour and shake off the extra. Then, coat them in the chickpea flour batter.
Allow excess pakora mixture to drip off each piece of chicken, before carefully transferring to the hot oil.
Fry in small batches for a few minutes on each side, until golden brown and cooked through.
Use a slotted metal spoon to transfer fried chicken to paper towel, to absorb the excess oil. Let the temperature of the oil come back up before cooking the second batch.
Serve hot, with cilantro-mint chutney or sweet chilli sauce, and a cup of masala chai!
If you add something like basmati rice as a side dish, you can serve your easy Indian chicken pakoras as a main dish, rather than as crunchy chicken appetizers .
Place battered chicken pieces on a parchment lined baking sheet, freeze until soliid.
Once they are frozen, you can air fry them right away or put them in a freezer bag to keep them for longer.
To air fry, preheat air fryer to 400 F
Spray air fryer basket with cooking spray, arrange frozen chicken pieces in the basket, leaving a bit of room between each. Spray with pan spray.
Air fry for 20-22 minutes, or until golden brown and cooked through.
Chicken Pakora | Scottish Takeaway Recipe | And Pink Sauce
FAQ
What is chicken pakoras made of?
Chicken pakora is a quick Indian appetizer made with gram flour, chicken, spices & herbs. These are amazing to serve for parties with some green chutney or masala tea.
What is pakora made of?
Pakoras are Indian fritters made by deep-frying vegetables or other ingredients coated in a spiced batter, according to Indian and Pakistani food blogs and Wikipedia.
Is chicken pakora healthy?
Chicken pakora is generally not considered a healthy choice due to its high fat and calorie content from deep frying, but it can be part of a balanced diet when consumed in moderation.
What do pakoras taste like?
Pakoras typically taste savory, spicy, and crispy on the outside, with a tender and soft interior. The specific flavors depend on the vegetables and spices used, but generally include a warm, aromatic blend of spices like coriander, cumin, and ajwain.