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Chicken pakoras

Chicken pakoras in dish with dip

Chicken pakoras

Name: Chicken pakoras
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 6 (makes around 30 pakoras)
Cuisine: Indian
Ingredients: 700g boneless chicken cut into bite-sized pieces; 2 tbsp cornflour; 50g rice flour; 40g gram flour sieved; 3 dried chillies crushed or 3 green chillies, finely chopped; ½ tsp chilli powder; ½ tsp curry powder; ½ tsp ground coriander; ½ tsp cumin; 2 small onions chopped; small bunch of coriander finely chopped; vegetable oil for deep-frying; sweet chilli sauce or green chutney to serve

Afia Begom - Afelia's Kitchen

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Serves 6 (makes around 30 pakoras)

Easy

Prep: 20 mins

Cook: 30 mins

A star rating of 5 out of 5.6 ratingsRate

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Make a batch of these crispy golden pakoras as a snack, or part of an Indian meal. Serve hot with sweet chilli sauce or green chutney

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

700g boneless chicken

cut into bite-sized pieces
2 tbsp cornflour
50g rice flour
40g gram flour

sieved
3 dried chillies

crushed or 3 green chillies, finely chopped
½ tsp chilli powder
½ tsp curry powder
½ tsp ground coriander
½ tsp cumin
2 small onions

chopped
small bunch of coriander

finely chopped
vegetable oil

for deep-frying
sweet chilli sauce or green chutney

to serve

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Nutrition: Per serving

kcal426
fat17g
saturates1g
carbs24g
sugars3g
fibre3g
protein43g
salt1.5g

Method

step 1

Put the chicken in a large bowl, then use your hands to coat the pieces in the cornflour. Mix in the rice flour, followed by the gram flour. Add the chillies, spices, onion, coriander and 1 tsp salt. Mix well with your hands.
step 2

Gradually add around 150ml water until the ingredients have become moist and ever-so-slightly wet. You may not need all the water (adding too much will stop the pakora mixture binding).
step 3

Fill a deep pan no more than a third full with vegetable oil and heat to 180C. Squeeze a small amount of the pakora mixture together before carefully lowering into the hot oil with a spoon. Fry for 8-10 mins, turning regularly, until cooked through and browned all over. Set aside on a plate lined with kitchen paper while you repeat with the remaining mixture, frying in small batches. Serve hot with a sweet chilli sauce or green chutney.

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A star rating of 5 out of 5.6 ratings

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