Chicken Pakora (Crispy Pakistani Iftar Snack)
- Serves: 4 People
- Prepare Time: 40 minutes
- Cooking Time: 20 minutes
- Calories: 420
- Difficulty: Easy
Chicken pakora is the crispy, spiced chicken fritter that disappears first from every Pakistani iftar table. Bite-size pieces of boneless chicken are marinated in lemon, ginger, garlic and spices, then coated in a thick gram flour (besan) batter with fresh coriander and green chilli and fried until deep golden. It is just as popular at Pakistani takeaways in the UK, where chicken pakora is a menu favourite.
The secret to pakora that stays crisp is a batter made mostly from the marinade itself, with only a little water, plus a spoon of rice flour or cornflour for crunch. Frying in two batches at the right temperature keeps the chicken juicy inside and the coating light, not greasy.
You can find gram flour (besan) in most supermarkets in the UK and in Indian and Pakistani grocers in the US and the Gulf. If you prefer less oil, this recipe includes air fryer and oven methods. Serve hot with mint chutney, tamarind (imli) chutney or ketchup, alongside samosas and fruit chaat for a full Ramadan iftar.
Ingredients tap to tick off
Directions tap a step when done
- Mix the chicken with the ginger-garlic paste, lemon juice, salt, chilli powder, turmeric, cumin, ground coriander, garam masala, chilli flakes and ajwain. Cover and marinate for at least 30 minutes, or up to 8 hours in the fridge.
- Add the gram flour, rice flour, onion, green chillies and fresh coriander to the chicken and mix well.
- Add the water a spoonful at a time until the batter coats every piece thickly and clings to it. It should not be runny.
- Heat the oil in a deep pan to 170°C (340°F). Drop in pieces of battered chicken one by one, without crowding the pan.
- Fry for 5 to 6 minutes, turning, until deep golden and the chicken is cooked through (75°C/165°F inside). Drain on kitchen paper and fry the rest in batches.
- For the mint chutney, blend the mint, coriander, green chilli, yogurt and salt until smooth.
- Sprinkle the hot pakoras with chaat masala and serve straight away with the mint chutney and tamarind chutney.
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Frequently asked questions
Can I make chicken pakora in an air fryer?
Yes. Make the batter a little thicker, place the pieces on a greased basket, spray with oil and air fry at 200°C (400°F) for 12 to 14 minutes, turning halfway.
Can I bake chicken pakora in the oven?
Bake on a greased, lined tray at 220°C (425°F, gas 7) for 18 to 20 minutes, turning once and spraying with oil. They will be less crisp than fried but still good.
Why are my pakoras soggy?
The batter is too thin or the oil is not hot enough. Keep the batter thick and fry at about 170°C (340°F) in small batches.
Can I prepare them ahead for iftar?
Marinate the chicken in the morning and add the batter just before frying. Fried pakoras can be reheated in a hot oven or air fryer for 5 minutes to crisp up again.
Chicken Pakora (Crispy Pakistani Iftar Snack)
- Serves: 4 People
- Prepare Time: 40 minutes
- Cooking Time: 20 minutes
- Calories: 420
- Difficulty: Easy
Chicken pakora is the crispy, spiced chicken fritter that disappears first from every Pakistani iftar table. Bite-size pieces of boneless chicken are marinated in lemon, ginger, garlic and spices, then coated in a thick gram flour (besan) batter with fresh coriander and green chilli and fried until deep golden. It is just as popular at Pakistani takeaways in the UK, where chicken pakora is a menu favourite.
The secret to pakora that stays crisp is a batter made mostly from the marinade itself, with only a little water, plus a spoon of rice flour or cornflour for crunch. Frying in two batches at the right temperature keeps the chicken juicy inside and the coating light, not greasy.
You can find gram flour (besan) in most supermarkets in the UK and in Indian and Pakistani grocers in the US and the Gulf. If you prefer less oil, this recipe includes air fryer and oven methods. Serve hot with mint chutney, tamarind (imli) chutney or ketchup, alongside samosas and fruit chaat for a full Ramadan iftar.
Ingredients
Directions
- Mix the chicken with the ginger-garlic paste, lemon juice, salt, chilli powder, turmeric, cumin, ground coriander, garam masala, chilli flakes and ajwain. Cover and marinate for at least 30 minutes, or up to 8 hours in the fridge.
- Add the gram flour, rice flour, onion, green chillies and fresh coriander to the chicken and mix well.
- Add the water a spoonful at a time until the batter coats every piece thickly and clings to it. It should not be runny.
- Heat the oil in a deep pan to 170°C (340°F). Drop in pieces of battered chicken one by one, without crowding the pan.
- Fry for 5 to 6 minutes, turning, until deep golden and the chicken is cooked through (75°C/165°F inside). Drain on kitchen paper and fry the rest in batches.
- For the mint chutney, blend the mint, coriander, green chilli, yogurt and salt until smooth.
- Sprinkle the hot pakoras with chaat masala and serve straight away with the mint chutney and tamarind chutney.
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I learned to cook beside my mother and grandmother. After years in Saudi Arabia and the UAE, where friends kept asking me for a proper karahi or biryani, I started PakistanRecipes.com to share authentic Pakistani home cooking, written for kitchens anywhere in the world.
