Chicken Pakora Recipes for Ramadan | Chicken Pakoras for Iftar | Restaurant Style Chicken Pakora | Quick Crispy Chicken Pakora | Simple Chicken Pakora | Chicken Pakora Recipe | Street Style Chicken Pakora | Chicken Pakoda | Crispy Chicken Pakora
Ingredients for 1st Chicken Pakora Recipe:
(Tsp- Teaspoon; Tbsp- Tablespoon )
- Boneless Chicken, cut into small pieces- 500 gms
1st Marinade:
- Turmeric Powder- 1/4 tsp
- Red Chilli Powder- 2 tsp
- Cumin Powder- 1 tsp
- Garam Masala Powder- 1 tsp
- Ginger Garlic paste- 1 tsp
- Lemon Juice- 3 tsp
- Green Chillies, fine chopped- 4
- Kasuri Methi (Dry Fenugreek leaves), dry roasted & powdered- 3/4 tsp
- Salt- 1 tsp
- Oil- 1 tbsp
Pakora Mix/Batter:
- Besan (Gramflour)- 4 tbsp
- Cornflour- 2.5 tbsp
- Water- 1.5 tbsp
- Red Food Color (optional)- pinch
- Salt- pinch
Preparation:
- Cut the boneless chicken into small bite sized pieces & fine chop the green chilies.
- Mix all the items for the 1st marinade and set aside for 1 hour.
- After 1 hour, mix all the items for the pakora mix/ batter and set aside for around 10 mins.
Process:
- Heat oil to deep fry the pakoras.
- Heat oil till medium hot and add the coated chicken pieces one by one in hot oil. Do not overcrowd the pan.
- Now stir and fry the pakoras on medium heat for 4-5 mins till crisp.
- Take out on a plate and fry the rest in batches.
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Ingredients for 2nd Chicken Pakora Recipe:
(Tsp- Teaspoon; Tbsp- Tablespoon )
- Boneless Chicken - 300 gms (cut into small bite sized pieces)
For the Chicken Mix:
- Besan (Gram Floor) -3 tbsp
- Salt- 1/2 tsp
- Turmeric powder- 1/4 tsp
- Red Chilli Powder- 1.5 tsp
- Coriander powder- 1 tsp
- Cumin powder- 1/2 tsp
- Garam Masala Powder-1/2 tsp
- Ginger Garlic paste- 1/2 tsp
- Lemon Juice- 3 tsp
- Water- 1-2 tbsp
For the Potato Lacha mix:
- Shredded potato or thin sliced potato - 800 gms
- Cornflour- 8 tbsp (1/2 cup)
- All Purpose Flour (Maida)-6 tbsp
- Red Chilli Powder- 2-2.5 tsp
- Black pepper- 1 tsp
- Salt- 1 tsp
- Garlic powder- 1.5 tsp
Preparation:
- Cut the cleaned Chicken fillets into small bite sized cubes. Now marinate the chicken pieces with the ingredients specified. Make sure the batter is thick and coats the chicken pieces completely. Shouldn’t be watery.
- Mix and set aside for 30 mins.
- Now to make the potato lacha mix, peel big sized potatoes and in case you wash these after peeling, pat dry with your kitchen towel.
- Now, either use a shredder to shred the potatoes or use a sharp knife to thinly slice into roundels and then thinly shred into thin slices. DO NOT KEEP THIS IN BOWL OF WATER
- Add all the shredded potato into a bowl and add all the other ingredients. Mix well and set aside for around 10 mins for the potato to release water. The mix will be powdery initially but will release water and will become little watery.
Process:
- Heat oil in a kadai or pan for deep frying till medium hot.
- To m
