If you really want to WOW your guests then make these mouth-watering Chicken Pakoras. Tender Chicken thighs dipped in a spicy chickpea flour based batter to get that signature crispy flavour. Fried until they are crispy golden brown fritters served with a classic Pakistani spicy mint sauce.

These Pakoras are packed with flavour and make for a brilliant lunch or crowd-pleasing party food. The ultimate starter!

PREP TIME: 30 MINUTES 

COOK TIME: 10-12 MINUTES

TOTAL TIME: 45 MINUTES – 1 HOURS

YIELDS: 20-25

Process:

CHICKEN PAKORAS

Maryam

If you really want to WOW your guests then make these mouth-watering Chicken Pakoras. Tender Chicken thighs dipped in a spicy chickpea flour based batter to get that signature crispy flavour. Fried until they are crispy golden brown fritters served with a classic Pakistani spicy mint sauce.

These Pakoras are packed with flavour and make for a brilliant lunch or crowd-pleasing party food. The ultimate starter!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Total Time 1 hour hr

Course Appetizer

Cuisine Asian, Pakistan

Servings 6 People

Ingredients

  

• 1 ½ cup gram Flour basin
• 2 tbsp Cornflour
• 1 tbsp ground Cumin
• 1 tsp ground Coriander
• 1 tbsp Chilli flakes
• 1 tbsp Basaar
• 1 tsp Chaat masala
• 1 tsp Salt + more to taste
• Water enough to bind dry ingredients together
• 2-3 Spring onions finely chopped
• Spinach finely chopped
• 2-3 Green chillies minced
• 1 tbsp Soy sauce
• 500 g boneless Chicken thighs cubed
• 3 medium Onions thickly sliced
• Oil for frying
• Mint chutney optional

Instructions

 

• In a bowl, add in the following ingredients; gram flour, cornflour, ground cumin, ground coriander, chilli flakes, basaar, chaat masala and salt. Mix until well combined.
• Add water to to the dry ingredients; to bind the mixture together until it’s becomes moist and ever so slightly wet. It should be a batter-like consistency. TIP: We don’t want to add too much water, adding too much will stop the pakora mixture binding.
• Then add in spring onions, spinach, green chillies and soy sauce and mix until well combined.
• Add in your boneless chicken thighs and onions. (you’ll start to see your mixture binding together). IMPORTANT: The mixture has to be stiff dough like and not like batter. Too much moisture in the pakora mixture can make your chicken pakora soft and not crunchy. If needed, you can add a few tbsp of gram flour to fix the excess moisture.
• Start to fry your chicken pakoras.
• Add a tbsp of the mixture into the oil, one piece at a time, using two tablespoon.
• Fry for 5-7 minutes until the coating is golden brown and the chicken is cooked through.
• Once all of the chicken pakoras are cooked, place in a serving bowl.
• Serve with mint chutney (an essential side dip!)

Keyword Appetizer, Chicken