Chicken marinated in spices, coated in thick flour batter and fried until crispy. This street style chicken pakora is a great appetizer and is perfect to serve for a crowd.
Servings 6 servings
- 500 grams Boneless Chicken Breast Cut into Cubes
- 3/4 tablespoon Ginger Garlic Paste
- 1 teaspoon Chilli Powder
- 1 teaspoon Kashmiri Red Chilli Powder
- 1/2 teaspoon Coriander Powder
- 2 teaspoon Chicken masala (I used Everest Chicken Masala)
- 1 teaspoon Chat masala
- 3/4 teaspoon Salt (adjust to taste)
- 2 tablespoon Fresh Lemon Juice
- 1/4 cup Chickepea flour
- 1/4 cup Cornstarch / Cornflour
- 1 egg
- Oil For deep Frying
- Chat masala To sprinkle on top
- Fresh lemon wedges and Onion Slices to serve
Mix Chicken cubes and rest of the spices mentioned above. Cover and let it marinate for 30 minutes up to 24 hours.
At the end of marination, add chickpea flour, Cornflour and egg. Mix well, so that the chicken is well coated with batter.
Heat enough oil in a deep frying pan.
Once the oil is medium hot, add a few pieces of chicken pieces to the oil without crowding the pan.
Let it cook for about 2 minutes and then flip the chicken and let it cook for another 2 minutes.
Remove the chicken with a slotted spoon, drain excess oil and keep in a plate.
While serving sprinkle more chat masala. Serve with lemon wedges, sliced onion and ketchup.
In the post above, I have shared alternative, different variations and useful info.
Serving: 1serving | Calories: 148kcal | Carbohydrates: 8g | Protein: 20g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 81mg | Sodium: 408mg | Potassium: 367mg | Fiber: 1g | Sugar: 1g | Vitamin A: 163IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg