Chicken Pakodas – a tantalizing dish that’ll make your tastebuds dance. These morsels of crispy delight are chicken pieces dipped in a zesty gram flour batter, chock-full of aromatic spices and herbs.
About the Recipe
If you’re a fan of crispy fried snacks with a ton of flavor, you’ve got to try this chicken pakoda recipe. The combination of succulent chicken chunks coated in a robustly seasoned gram flour batter is just irresistible.
Why You’ll Love This Recipe
These chicken pakodas hit all the right notes – crunchy texture, robust spices, and juicy chicken pieces. The gram flour batter gets an incredible depth from the mix of onions, green chilies, ginger, curry leaves and coriander. It’s a wonderful balance of flavors in every bite. Plus, they’re so easy to whip up for a quick snack or appetizer.
Chicken Pakodas
Cooking Tips
For the crunchiest pakodas, make sure your frying oil is hot enough before adding the batter. The ideal temperature is around 350°F. And don’t overcrowd the pan – fry in small batches for best results.
Serving and Storing Suggestions
Chicken pakodas are best served hot out of the fryer. Provide a tangy mint or coriander chutney for dipping. Eat them as a snack or appetizer. Each batch makes around 20-25 pakodas. Total time from prep to frying is 45 mins.
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Nutrient Benefits
Chicken is an excellent source of lean protein, while chickpea flour provides fiber, iron and folate. The blend of spices like turmeric also adds antioxidants.
Chicken Pakodas
Ingredients
- 500 gms Chicken (boneless, skinless, diced)
- 2 cups Flour (Gram)
- 4 Onions (finely chopped)
- 2 Green Chillies (chopped)
- 2 inch Ginger (finely grated)
- Coriander Leaves (handful)
- Curry Leaves (handful)
- Salt as per taste
- Oil as required
- Red Chilli Powder (as required)
- Turmeric Powder (a pinch)
- Edible Red Colour (a pinch, optional)
Instructions
- Combine the chicken pieces, red chilli powder, turmeric powder and food colour in a large bowl.
- Mix well and keep aside for 15 to 20 minutes.
- Combine the onions, green chillies, ginger, coriander leaves, curry leaves and salt in another bowl.
- Add the chicken pieces and gram flour.
- Mix well.
- Heat oil in a deep frying pan over medium flame.
- Drop small portions of the batter into the oil.
- Fry until crisp and golden colour.
- Remove and drain excess oil.
- Serve with mint chutney.
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Frequently Asked Questions
Can I make these pakodas gluten-free?
Surely. Just substitute the gram flour (chickpea flour) for an equal amount of rice flour or gluten-free all-purpose flour. The batter consistency may vary slightly.
How do I keep the pakodas crispy?
Fry at the right temperature and in small batches. Once fried, place them on a wire rack to allow air circulation and prevent sogginess. Enjoy immediately for maximum crunch.
Can I bake these instead of frying?
While frying gives you the quintessential crispy texture, you can bake the pakoda batter in a 400°F oven for 15-20 minutes for a healthier alternative. Brush with oil before baking.
How spicy are chicken pakodas?
The spice level is moderate, coming from green chilies, chili powder and a touch of cayenne. Adjust amounts to taste. Serve with a cooling yogurt dip to balance the heat.
Can I make the batter ahead of time?
For best results, I’d recommend mixing the batter right before frying. The baking soda reacts with the other ingredients for an extra crispy texture when fried immediately.
2 comments
it was daam good
Shall prepare and taste it first