Crispy Chicken Pakora with Mint Dip
Tender chicken bites coated in a spiced gram flour batter and deep-fried until golden and crispy. Ready in under 15 minutes with a cooling mint-yogurt dip on the side.
- Total time
- 12 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
Ingredients
- 12 oz boneless chicken breast, cut into 1.5-inch cubes
- ¾ cup gram flour (besan)
- ¼ cup plain yogurt
- ¼ cup fresh mint leaves, chopped
- 1 tbsp ginger-garlic paste
- 1 quart neutral oil for frying
Instructions
- 1
Heat oil in a deep skillet to 350°F — a cube of bread should turn golden in 60 seconds.
- 2
Mix gram flour, yogurt, ginger-garlic paste, half the mint, and salt until thick and smooth.
- 3
Coat chicken cubes in batter, shaking off excess, then slide into hot oil in batches.
- 4
Fry 4-5 minutes per batch until deep golden brown and a skewer slides through easily.
- 5
Drain on paper towels while you stir remaining mint into yogurt with a pinch of salt.
- 6
Serve pakora hot with mint yogurt and ketchup for dipping.
Tools you’ll need
- deep skillet or saucepan (3-quart minimum)
- candy/deep-fry thermometer
- mixing bowl
- slotted spoon or spider strainer
- paper towels
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