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Chicken Pakora

A snack or starter for all occassions which is sure to impress your friends

Anuradha Bhunia
Sat, Apr 12 2014

Photography: Anuradha

About Anuradha

Growing up in Kalyani (WB), I learned cooking watching my mother. (She was really a good cook!). I started my own gastronomic journey on being married in a new country and experienced the challenges of adapting my recipes to the local availability of ingredients and also adopted recipes from all over the world.

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Chicken pakora is a versatile Indian fritter. It is easy to prepare and delicious. In this recipe, boneless chicken pieces are marinated and put in a batter along with chopped onion, green chilies and cilantro, and deep fried. This is a traditional starter dish, but it can also be served as part of a meal. Prepare this chicken pakora for snacks at home and impress your guests.

Marinate thinly-sliced boneless chicken pieces with garlic paste, salt, lime juice and either hot sauce (my preference is Sriracha) or green chili paste. Marinate for 4-8hrs. Put in the marinate-mix finely sliced onion, green paper, green chili, cilantro, green onion (scallion), rice flour (my preference is tempura mix) and 1 egg. Adjust salt and chili according to your taste. Heat the oil in a deep, heavy-base frying pan.

When the oil is hot, carefully lower tablespoons of the batter mixture into the oil in batches and fry until the pakoras are crisp and golden-brown and the chicken is cooked thoroughly, typically in 5-6 minutes. Serve immediately. Serve hot with peanut sauce.

* You can make your own peanut sauce. Mix peanut butter with hot sauce, vinegar and few drops of honey.

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