Chicken Pakora
The Quirky Foodster Team
Ingredients
Method
- Whisk the chickpea flour with cumin, chilli powder, turmeric, garam masala and salt.
- Gradually add water, whisking to form a thick, smooth batter.
- Add the chicken pieces to the batter, coating thoroughly.
- Heat oil to 175°C (350°F) in a deep pan.
- Fry the coated chicken pieces in batches for 5–6 minutes until golden and cooked through.
- Drain on paper towels before serving hot with chutney.
Introduction: Crisp, spiced chicken fritters coated in a chickpea flour batter, a favourite Pakistani starter especially popular during monsoon season.
Cultural Background: Pakora is a beloved snack across Pakistan, and the chicken version reflects the country's love of fried, well-spiced starters, traditionally enjoyed hot with chai during the rainy season.
Tips: Keep the batter thick enough to coat the chicken generously. Fry in small batches to keep the oil temperature steady and ensure even cooking.
Variations: Use vegetables like onion, spinach or potato for a vegetarian pakora version. Serve with a tamarind or mint chutney for dipping.
Storage: Refrigerate cooked pakora in an airtight container for up to 1 day.
Reheating: Reheat in an oven at 190°C (375°F) for 8–10 minutes to restore crispness.
FAQs:
Q: What is pakora typically served with?
A: A tangy chutney, and often a hot cup of chai, especially during the monsoon season.
Q: Can pakora be made vegetarian?
A: Yes, vegetables like onion, potato or spinach can be substituted for the chicken.
- Boneless chicken, cut into bite-sized pieces — 500 g (1 lb 2 oz)
- Chickpea flour — 120 g (4 oz)
- Ground cumin — 1 tsp
- Red chilli powder — 1 tsp
- Turmeric — 1/2 tsp
- Garam masala — 1 tsp
- Water, as needed — 120 ml (4 fl oz)
- Oil for deep frying
- Salt — to taste
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