Chicken Pakoras



When it is tea time, get some Pakoras. Yes, that’s the simple logic we Indians operate on. It doesn’t matter if you’re a health freak all day; when the clock strikes 4 and its time to unwind, all we want is a plate full of pakoras–preferably with a cup of garam garam Khadak chai. And now that I’m in Kuwait and it’s so cold here; this is something I crave for every day. img_2866.jpg

These Pakoras are always religiously served in an aunts house back in Bengaluru, from whom I learned this recipe. These pakoras have been an absolute favorite of mine since childhood and are surprisingly Amelia’s too.

The pakoras can be made with Prawns too. Although I’m not a seafood lover and absolutely detest the smell and texture of it (DO NOT JUDGE, PLEASE), I hear the prawn pakoras taste amazing as well.


1/2 kg Chicken- cut into bite-size piecesIMG_2849.jpg

Ginger-Garlic Paste-1/4 Tsp

2 Green Chilly chopped

1 Tbsp All-purpose Flour

2 Tbsp Corn Flour

1/2 Tsp Baking Powder

1-2 tsp Lemon juice

Salt to taste


*The consistency of the Batter should be just right. It shouldn’t be too thick or too watery.

*You can skip the green chilies if you’d like to make them toddler-friendly.

*Be careful not to over fry the chicken as it will become hard and rubbery.


Batter: Add above ingredients and combine them with a little water.

Add chicken pieces and marinate for at least 30 minutes.


Deep fry just before serving.


Serve with some amazing chutney or mayonnaise or just pop them in your mouth with nothing!


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