Chicken Pakora - Punjabi
Juicy chicken chunks in a spiced besan-and-flour batter, deep-fried till crackling crisp. A rainy-day Punjabi teatime staple.
40 min 2 servingsEasy
north indiansnack
Ingredients
2 servingsContains: gluten
Flavor profile
Spice
Richness
Method
- 1Cut boneless chicken into bite-sized pieces.
- 2Marinate with ginger-garlic, chilli, garam masala and lemon.
- 3Mix besan and a little maida with ajwain and salt.
- 4Add water gradually to make a thick clinging batter.
- 5Fold the marinated chicken into the batter.
- 6Heat oil to medium-high for deep frying.
- 7Fry the pakoras in batches until golden and cooked through.
- 8Drain and dust with chaat masala; serve with chutney.
Frequently asked
About 40 minutes total — 20 min prep and 20 min cooking.
Chicken Pakora - Punjabi contains gluten. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
