When I think about bold flavors and crowd-pleasing snacks, Indian Chicken Pakoras are always at the top of my list. These crispy, golden bites are everything you want in comfort food: crunchy on the outside, juicy on the inside, and seasoned with aromatic Indian spices that make every bite unforgettable. Whether you’re looking for a party appetizer, a quick dinner, or just something fun to try on the weekend, this recipe brings the magic of Indian street food right into your kitchen.
SEE MORE CRISPY FRIED CHICKEN RECIPES HERE ➡️
Why You’ll Love This Recipe
- Packed with bold, warm Indian spices
- Naturally gluten-free (thanks to chickpea flour!)
- Quick to prep, faster to eat
- Pairs beautifully with mint chutney or tamarind sauce
Ingredients
For the Marinade:
- 1 lb boneless chicken thighs, cut into bite-size pieces
- 1 tbsp ginger-garlic paste
- 1 tsp salt
- 1/2 tsp turmeric
- 1 tsp red chili powder
- 1 tsp garam masala
- 1 tbsp lemon juice
For the Batter:
- 1 cup chickpea flour (besan)
- 2 tbsp rice flour (for extra crispiness)
- 1/2 tsp cumin seeds
- 1/4 tsp baking soda
- 1/2 tsp chili flakes (optional for heat)
- 1/2 cup water (add more if needed)
For Frying:
- Oil (vegetable or canola)
Step-by-Step Instructions
Step 1: Marinate the Chicken (Flavor Base)
Marinate your chicken in the ginger-garlic paste, salt, turmeric, chili powder, garam masala, and lemon juice. Let it sit for at least 30 minutes.
Step 2: Prepare the Batter (Crisp Factor)
In a mixing bowl, combine chickpea flour, rice flour, cumin seeds, baking soda, and chili flakes. Slowly add water and whisk until smooth. The batter should be thick enough to coat each piece of chicken.
Step 3: Coat the Chicken
Add the marinated chicken into the batter and mix until each piece is well coated.
Step 4: Heat the Oil
Heat 2-3 inches of oil in a deep frying pan over medium-high heat. Test it by dropping a bit of batter in—if it sizzles and rises, you’re ready.
Step 5: Fry the Pakoras
Fry the chicken pieces in small batches, turning occasionally, until golden brown and crispy (about 4-5 minutes per batch).
Step 6: Drain & Serve
Remove fried pakoras and place them on a paper towel-lined plate to drain excess oil. Serve hot with mint chutney or ketchup.
Pro Tips
- Soak chicken longer for extra depth of flavor
- For spicier pakoras, double the chili powder
- Always fry in small batches for maximum crispiness
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📌 Follow Me on PinterestPerfect Pairings
- Mint chutney
- Tamarind dipping sauce
- Masala chai
- Light cucumber raita
SEE MORE CRISPY FRIED CHICKEN RECIPES HERE ➡️
Thank you for reading!
I hope you found something you love. Stay inspired — XOXO,
