Crispy Chicken Pakora with Tamarind Dip
Golden, crispy-outside-tender-inside chicken bites made with a simple spiced chickpea batter, fried until they shatter between your teeth. Serve with tangy tamarind chutney for the perfect snack-time contrast.
- Total time
- 12 min
- Servings
- 2
- Calories
- 320
- Protein
- 28g
Ingredients
- ¾ lb boneless skinless chicken breast
- ¾ cup chickpea flour (besan)
- ¼ cup plain yogurt
- 1 tbsp ginger-garlic paste
- ½ cup tamarind chutney
- 1.5 tsp chaat masala or garam masala
Instructions
- 1
Cut chicken into 1-inch bite-sized pieces and pat dry with paper towels.
- 2
Mix chickpea flour, yogurt, ginger-garlic paste, chaat masala, salt, and 2 tbsp water into a thick paste.
- 3
Toss chicken pieces in the batter until fully coated.
- 4
Heat 1.5 inches oil in a deep skillet to 350°F (or until a piece of batter sizzles immediately).
- 5
Fry pakora in batches for 3–4 minutes until deep golden and a crispy shell forms around each piece.
- 6
Drain on paper towels and serve hot with tamarind chutney for dipping.
Tools you’ll need
- cutting board and knife
- small mixing bowl
- deep skillet or deep saucepan
- cooking thermometer (optional but helpful)
- slotted spoon
- paper towels
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