Crispy Chicken Pakora with Cucumber & Carrot Slaw
Golden, spiced fried chicken bites with a yogurt-chickpea flour coating, served with cooling shredded carrots and cucumber. Ready in 15 minutes—crunchy, tangy, and made for dipping.
- Total time
- 15 min
- Servings
- 2
- Calories
- 420
- Protein
- 28g
Ingredients
- ¾ lb boneless, skinless chicken thighs
- ⅓ cup plain yogurt
- ½ cup chickpea flour
- 1 tbsp garam masala
- ½ tsp red chili powder
- 1 cup carrots, shredded
- 1 medium cucumber, sliced thin
- 2 tbsp lemon juice
Instructions
- 1
Cut chicken thighs into 1.5-inch chunks. Mix yogurt, garam masala, chili powder, and salt in a bowl.
- 2
Add chicken to yogurt mix and coat evenly. Spread chickpea flour on a plate and toss coated chicken pieces to coat.
- 3
Heat 2 inches of neutral oil in a heavy skillet to 325°F (or until a small piece of chicken sizzles on contact).
- 4
Fry chicken in batches, about 4 minutes total, until deep golden and cooked through. Transfer to paper towels.
- 5
Toss shredded carrots and sliced cucumber with lemon juice and a pinch of salt in a bowl.
- 6
Serve hot pakora alongside the fresh carrot and cucumber slaw.
Tools you’ll need
- cutting board
- knife
- two mixing bowls
- shallow plate
- 12-inch heavy skillet
- thermometer (optional but recommended)
- slotted spoon
- paper towels
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