Skip the takeout night and make this crispy and delicious Chicken Pakora instead!
I always get excited when my friends ask where I want to eat because you can bet I’ll suggest Indian food! It’s one of my all-time favorites, especially when I can enjoy it with a large group. Sharing plates and sampling a variety of dishes makes it even more fun! Of course, I can’t resist the butter chicken, paneer naan, and aloo gobi, but chicken pakora has to be one of my top picks.
Whenever I make this chicken pakora recipe, I can’t help but think of my favorite Indian restaurant in San Francisco, Amber India. Their chicken pakora is simply the best—crispy, spicy, and incredibly succulent, just like this recipe! There’s a wonderful array of spices in this dish that really brings it to life. Each ingredient, from the cheerful turmeric powder to the vibrant garam masala powder, adds so much flavor to this chicken pakora, making it absolutely delicious!
The gram flour, often known as besan flour, is a pulse flour made from chickpeas. This naturally gluten-free flour gives the chicken pakora its quintessential nutty flavor and crispy, crunchy texture. It’s a fundamental ingredient in Indian cooking and a must-have for anyone who loves crispy fried foods, whether you’re gluten-free or not.
Is Chicken Pakora Healthy?
While the ingredients themselves, like the chicken, gram flour, and spices, are largely nutritious, the deep-frying process makes this dish pretty calorie-dense. However, life is about moderation, and once in a while, this chicken pakora recipe is the perfect treat. To make it healthier, I recommend baking it in the oven or using an air fryer instead of deep-frying. The fat content of the recipe will dramatically decrease, plus you’ll still get a crispy texture.
Which Proteins Can I Use Besides Chicken?
The spiced batter in this chicken pakora recipe is incredibly versatile! You can easily substitute the chicken for other proteins or vegetables to make different kinds of pakoras. For a vegetarian version, I recommend using Indian cheese, paneer, instead. Cut the cheese into cubes and follow the recipe as such. The cheese will absorb the flavor well and become delightfully crispy on the outside and soft inside. If you are a pescatarian, you can substitute it with seafood. Firm white fish like cod or tilapia and shrimp would work super well! All these proteins tend to cook quite quickly, so be careful not to overcook them.
FAQs & Tips
HOW DO I STORE LEFTOVERS?
Once fully cooled, you can store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat them in an air fryer or oven for a few minutes until they’re crispy and warm.
DO I HAVE TO USE THE EGG WHITES IN THE RECIPE?
No, you do not have to use the egg whites in the recipe at all. Instead, I’d recommend adding about 2 tablespoons of water to balance the moisture content of the batter. The final coating will be slightly less crispy and delicate, but it will still taste great and hold its shape.
WHERE CAN I FIND THE INGREDIENTS FOR THIS RECIPE?
It might be difficult to find gram flour or garam masala powder at a standard grocery store, so I recommend heading to your local Indian or Asian grocery store to pick up the ingredients. If you don’t have one nearby, online retailers are a great option for those harder-to-find ingredients.
Serving Suggestions
There are so many dishes that would pair well with this recipe. For a fresh salad, I suggest pairing it with this Cucumber-Chickpea Salad or this delicious Chopped Greek Salad. To add some carbs, I would make a side of either this Cilantro-Lime Cauliflower Rice or this tasty Indian Rice.
Ingredients
- 6 tablespoons gram flour besan
- 3 1/2 tablespoons rice flour
- 1/4 teaspoon salt plus more to taste
- 1/4 teaspoon turmeric powder
- 3/4 teaspoon red chili powder adjust for spice level
- 3/4 teaspoon garam masala powder
- 2 teaspoons ginger-garlic paste
- 1/3 cup finely chopped onion optional
- 2 green chilies chopped (optional)
- 1 tablespoon lime juice
- 2 sprigs curry leaves or 2 tablespoons chopped cilantro
- 1/2 pound boneless chicken cut into thin strips or bite-size cubes
- 1 egg white
- About 2 tablespoons water add as needed for a thick, stiff batter
- Oil for deep frying
- Fresh cilantro chopped (for garnish)
Instructions
- In a bowl, combine gram flour, rice flour, salt, turmeric, red chili powder, and garam masala.
- Mix in ginger-garlic paste, chopped onion, green chilies, lime juice, and curry leaves. Add the chicken pieces and egg white, then stir until well combined. Gradually incorporate water to create a thick, stiff batter that fully coats the chicken.
- Heat oil in a deep pan over medium heat. To test the oil, drop in a small blob of batter; it should sizzle gently. Fry the chicken pieces in small batches until golden brown and fully cooked.
- Use a slotted spoon to remove them and drain on paper towels. Serve hot, garnished with chopped cilantro, along with your favorite chutney or a squeeze of lemon.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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