Crispy Chicken Pakora with Fried Chilies
Golden, crispy chicken bites coated in a spiced chickpea flour batter, fried until crunchy and served with charred green chilies and fragrant curry leaves. Ready in 12 minutes.
- Total time
- 12 min
- Servings
- 2
- Calories
- 245
- Protein
- 22g
Ingredients
- ½ lb boneless, skinless chicken breast
- ½ cup chickpea flour (besan)
- 3 tbsp plain yogurt
- 3 whole green chilies (fresh)
- 10 leaves curry leaves (fresh)
- 2 cups neutral oil for frying
Instructions
- 1
Cut chicken breast into 1-inch bite-sized pieces. Pat dry with paper towels.
- 2
Mix chickpea flour, yogurt, 1 tsp salt, 0.5 tsp black pepper, and 0.5 tsp garam masala in a bowl until thick paste forms.
- 3
Toss chicken pieces in batter until fully coated, about 1 minute.
- 4
Heat oil in a heavy-bottomed pot to 350°F. Working in batches, carefully slide coated chicken into hot oil.
- 5
Fry chicken 3–4 minutes until edges turn golden brown and batter is crispy, turning occasionally.
- 6
Remove with a slotted spoon, drain on paper towels. Fry whole green chilies 30 seconds until charred, then curry leaves 10 seconds until crispy.
- 7
Serve hot chicken pakora with fried chilies and crispy curry leaves scattered on top.
Tools you’ll need
- cutting board
- sharp knife
- medium mixing bowl
- heavy-bottomed pot (3–4 quart minimum)
- cooking thermometer
- slotted spoon
- paper towels
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