Chicken Pakora

Chicken bites with a deep golden, ultra-crispy crust, revealing tender and spiced meat. The scent of frying and turmeric hits from the very first bite.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 550
• Protein: 35 g
• Carbs: 21 g
• Fat: 35 g

Ingredients

• 500 g White chicken ( in 2cm cubes )
• 150 g Chickpea flour ( sifted )
• 2 piece Garlic ( finely minced )
• 1 tsp Ginger powder
• 15 ml Lime juice
• 0.5 tsp Turmeric powder
• 0.5 tsp Hot pepper en poudre
• 1 tsp garam masala
• 0.5 tbsp Fresh cilantro ( chopped )
• 100 ml Mineral water
• 750 ml Peanut oil ( for frying )
• 2 pinch Gray sea salt
• 0.5 tsp Ajwain seeds
• 1 tsp Chaat Masala

Instructions

1. Chicken preparation

   Cut the chicken breast into regular 2 cm cubes. They must be of identical size for uniform cooking in the oil.

2. Marinate the meat

   Rub the chicken cubes with the minced garlic, ginger, lime juice, and salt. Let rest so the acidity tenderizes the fibers.

3. Make the pakora batter

   Mix the chickpea flour with the turmeric, chili powder, garam masala, ajwain seeds, and coriander. Gradually pour in the water until you get a thick batter that coats the spoon without running.

4. Coating and frying

   Heat the oil to 180°C. Dip each piece of chicken into the batter and then into the oil. The crust should puff up and become brown and crispy.

5. Draining and finishing

   Remove the pakoras when they sound hollow under the tip of a knife. Place on a cloth to absorb excess fat, then sprinkle generously with chaat masala before serving.

Chef's tips

• The oil must be very hot, otherwise the batter absorbs the fat and becomes soggy.
• Do not overcrowd the pan; pakoras should not touch to stay crispy.
• If the batter is too thin, add a spoonful of chickpea flour.

Storage

Eat immediately for the crunch. Can be kept for 24 hours in the fridge and reheated for 5 minutes in a hot oven.