Crispy Chicken Pakora
Golden, crunchy fried bites of tender chicken coated in a spiced chickpea batter. Ready in 12 minutes—no deep fryer needed, just a skillet and high heat.
- Total time
- 12 min
- Servings
- 2
- Calories
- 380
- Protein
- 38g
Ingredients
- 1 lb chicken breast
- ¾ cup chickpea flour (besan)
- ⅓ cup onion, minced
- 1 tbsp fresh ginger-garlic paste
- 1 whole green chili, finely minced (or 0.25 tsp cayenne)
- 5 tbsp water
Instructions
- 1
Cut chicken into 1.5-inch bite-sized cubes. Pat dry with paper towels.
- 2
Mix chickpea flour, minced onion, ginger-garlic paste, green chili, and salt in a bowl.
- 3
Add water slowly, stirring until batter is thick and coats a spoon—like pancake batter.
- 4
Toss chicken cubes in batter until evenly coated on all sides.
- 5
Heat 1.5 inches of oil in a deep skillet over medium-high until a tiny piece of batter sizzles instantly on contact.
- 6
Working in batches, slide coated chicken into oil and fry 3–4 minutes until golden brown and floating.
- 7
Transfer to paper towels with a slotted spoon. Serve hot with lemon wedges and mint chutney.
Tools you’ll need
- chef's knife
- cutting board
- large mixing bowl
- deep skillet (10+ inches)
- slotted spoon
- paper towels
- kitchen thermometer (optional but helpful)
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