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    Home » Recipes » Appetizers & Snacks

    Crispy Chicken Pakora

    Apr 11, 2019 • Author: Joyce • 34 Comments • This post may contain affiliate links.

    Jump to Recipe Print Recipe
    5 from 7 votes

    Craving some fried chicken? Switch it up with some chicken pakora! These deep-fried nuggets of chicken made with besan (chickpea flour) are packed with spices that deliver a punch of flavors that takes fried chicken to another level!

    Chicken Pakora with Creamy Coconut Dip laid out on a table with limes

    Chicken pakora are delicious crispy chicken fritters, loaded with spice which give these crispy bite-sized snacks/appetizers lot of amazing flavors. If you like any kind of fried chicken then I urge you to try this spectacular Indian dish.

    This dish is surprisingly very easy to make, and the batter is very forgiving which means it's easy to adjust to the right consistency to get it to a wonderful crispy texture. Did I mention how flavorful it was?

    Crispy Chicken Pakora laid out on a table

    If you love Indian food or chicken pakora is something you order frequently for takeout or when you eat out, here's your chance to make a huge batch at home to indulge on and share with your friends!

     

    INGREDIENTS FOR CHICKEN PAKORA

    Ingredients for Chicken Pakora (boneless chicken, onions, potato starch, lemon, garlic, ginger, fish sauce, curry leaves, eggs, chickpeas flour, spices)

    • Chicken - I highly recommend using dark meat for this recipe because it makes a juicier and more flavorful chicken pakora. If you prefer white meat, it will also work well but it may not be as flavorful and juicy.
    • Curry Leaves - Fresh curry leaves add a lot of great flavors but may be hard to find, but in most cases, these will be available at a local Indian grocery store. I have not found a good substitute for curry leaves, so if you cannot find it, you can omit it.
    • Chickpea Flour (Besan/Gram flour) -  Chickpea flour gives this dish a nuttier and slightly sweeter batter that's soft and spongy on the inside. You can substitute the chickpea flour with all-purpose flour but you will miss out on the texture and flavor it provides.
    • Ginger/Garlic/Lemon Juice/Cumin - These ingredients are essential for this recipe to give it the robust flavor and should be omitted.
    • Corn Starch/Potato Starch - For a crispier batter, use potato starch. Corn starch will work, but will not stay as crispy for as long.
    • Chilli Powder - This is used purely to increase the spiciness. If you cannot find this, you can substitute this with cayenne pepper. Do not use Chili seasoning, which is a mix of spices (cumin, paprika, onion powder, garlic powder etc) which is made to make Tex-Mex chili.

     

    INGREDIENTS FOR CREAMY COCONUT DIP

    Ingredients for Coconut Dip (garlic, coconut cream, fish sauce, limes, honey, unsweetened dried coconut flakes)

    • Coconut Cream - For this dip, I use coconut cream instead of coconut milk. Coconut cream is creamier and a lot more flavorful than coconut milk. Coconut cream is also a lot thicker, especially when chilled in the fridge, it becomes almost butter-like. If you cannot find this, you can use coconut milk in its place but you will lose a bit of the coconut flavor and the texture may be a bit runny but you can add 1-2 tablespoons of dried unsweetened coconut to absorb the excess liquid to thicken up the sauce and give it a bit of texture.
    • Dried Shredded Coconut - Completely optional, but add 1 tablespoon of dried unsweetened coconut to add a bit of texture! It is also great to use a thickener if the dip is too runny.
    • Soy Sauce/Fish Sauce - You can use soy sauce or fish sauce as the salt element when making this dip. Adjust this to your taste.
    Coconut dip in a small dish, being served with chicken pakora
    Add a few teaspoons of water or milk to water down the dip if you find it too thick. Add unsweetened dried coconut, to thicken the dip if it's too runny.

     

    CHICKEN PAKORA CHICKPEA BATTER

    When you are ready to deep fry the chicken pakora, add the egg, corn/potato starch, and chickpea flour and water directly into the bowl of chicken with its marinade. Use your hands to mix everything until everything is very well mixed together.

    Onions, garlic and onions being chopped for Chicken Pakora and being marinated in spices  The batter should have the consistency of a thick paste so that the onions and chicken can stick together in clumps. If your batter feels too runny, add some more chickpea flour (a tablespoon at a time) and mix until it is thick, but if your batter feels too dry and the chicken and onions are not sticking together in clumps then add water to it, 1 tablespoon at a time and mix until everything sticks to together.

     

    HOW TO GET CRISPY CHICKEN PAKORA

    Whenever I deep fry anything, I like to use the Korean method of deep frying and double fry everything extra crispiness. To double fry, remove it out of the oil 1-2 minutes earlier and let it sit for 30 seconds, and then put it back into the oil to re-fry it for 1-2 minutes.

    Cooking Time: The smaller you make the fritters the less time you need to cook them. My fritters were about golf ball sized which cooked fully in 8 minutes. You may need to adjust your cooking time if you are making them smaller or larger.

    Chicken pakora laid out on a black plate with coconut dip on the side

    RECIPES YOU MAY LIKE!

    • Chilli Chicken
    • Chicken Manchurian
    • Buttermilk Popcorn Chicken
    • My Ultimate Fried Chicken Recipe

     

    If you like my recipes and want to be updated on when new ones come out, please consider subscribing to my newsletter (we don't spam) and follow along on Instagram, Facebook, and Pinterest for all of my latest recipes!

     

    Chicken Pakora with Creamy Coconut Dip

    Crispy chicken pakora made with besan (chickpea flour) and packed with spices that deliver a medley of flavors that takes fried chicken to another level!
    Print Pin Rate Save Recipe Saved!
    Course: Appetizer, Snack
    Cuisine: Indian
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    4 Servings
    5 from 7 votes

    Recipe Notes

    Chicken Pakoras

    • I highly recommend using dark meat for this recipe, for a juicier and more flavorful chicken pakora.
    • The batter should be thick. The chicken and onions should be able to clump together easily. If the batter is too runny, add more chickpea flour, 1 tablespoon at a time and mix until the batter is thick. If it is too thick and hard to mix then add water 1 tablespoon at a time until it is easy to mix but still thick enough that the chicken and onions can clump together.
    • I highly recommend marinating this overnight but if you're in a rush you could marinate it for a minimum of 4 hours.

    Coconut Dip

    • Add 1-2 teaspoons of water or milk to thin out the dip if it is too thick.
    • Add additional dried unsweetened shredded coconut to give the dip a bit more texture and thicken it.
    • Chilling this dip in the fridge will make it thicker before serving.

    Ingredients
     

    • 6-8 boneless chicken thighs

    Chicken Marinade

    • 1 onion (sliced)
    • 4 cloves garlic (finely minced, or grated)
    • 1 tablespoon ginger (finely minced, or grated)
    • 3 tablespoons fish sauce (or soy sauce)
    • ½ lemon (juiced, approximately 2-3 tablespoons)
    • 1 teaspoon garam masala
    • ½ teaspoon turmeric
    • 1 tablespoon chilli powder (add more if you like it spicier)
    • 20 curry leaves (chopped)
    • 1 ½ teaspoon cumin

    Chicken Pakora Batter

    • 1 egg
    • 5 tablespoons potato starch (or corn starch)
    • 1 cup chick pea flour (besan/gram flour)
    • â…“ cup + 2 tablespoon water

    Coconut Dip

    • ½ cup coconut cream
    • ½ teaspoon fish sauce (or soy sauce)
    • 2 tablespoon maple syrup (or 1 ½ tablespoon honey)
    • ½ lime (juiced)
    • 1 clove garlic (finely minced, or grated)
    • 1 tablespoon dried unsweetened shredded coconut
    • ½ teaspoon onion seeds (optional)
    Prevent your screen from going dark

    Instructions
     

    Chicken Pakoras - Preparation

    • Cut up the chicken into bite-sized pieces and put it in a large bowl
    • Slice up the onions and add it to the bowl
    • Add in the cumin, garam masala, turmeric, chopped curry leaves, garlic and ginger into the bowl
    • Add the lemon juice and fish sauce into the bowl
    • Mix well and marinate in the fridge for 4 hours, but preferably overnight.

    Chicken Pakoras - Deep Frying

    • When you are ready to start cooking the chicken, add in the egg, corn starch, chickpea flour, and water into the bowl with the chicken (including the marinade and sliced onions) and mix until the batter is a thick consistency. You want the batter to stick to the chicken and onions. If the batter is too runny- add some more chickpea flour 1 tablespoon at a time, if the batter is too thick and hard to mix - add in water 1 tablespoon at a time.
    • Pre-heat oil to 350F (176C). If you are doing it on a stove-top, set the oil to medium heat.
    • Add in the chicken mixture into the oil gently, 1-2 tablespoons at a time, careful to not overcrowd else it will drop the temperature of the oil. (Note: Try to refrain from making too big of a spoonful of chicken. I use a ¼ cup to measure out the chicken. If your pakoras are too big the middle will not cook through and the outside will come out burnt.)
    • Cook for approximately 8 minutes.
    • Enjoy fresh with the coconut dip!

    Coconut Dip

    • Combine all ingredients together and enjoy with pakoras!
    • (Optional) Adding ½ tsp of onion seeds adds a bit more spice and flavor to the dip.

    Nutrition

    Serving: 1Serving | Calories: 614kcal | Carbohydrates: 39g | Protein: 53g | Fat: 27g | Sodium: 1213mg | Sugar: 11g

    *Nutritional information is calculated using online tools and is an estimate*

    Did you try this recipe?I'd love to hear from you! Let me know how it was and consider giving it a rating! Tag me on Instagram with @pupswithchopsticks to show me!
    Made with ♡ by Joyce | Pups with Chopsticks

    Disclaimer: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites, however I provide these links to make items easier to find if you cannot purchase this locally and I would never recommend anything I don’t own myself or highly recommend. I would prefer you buy your items locally if possible to support your local shops (and chances are they are cheaper locally as well!) 🙂

    More Appetizers & Snacks

    • Thai Lemongrass Larb Meatballs
    • Grilled Thai Coconut Chicken Skewers
    • Crab and Cheese Spring Rolls
    • Miso Eggplant (Nasu Dengaku) with Black Garlic

    Reader Interactions

    Comments

    1. romain | glebekitchen says

      February 13, 2017 at 6:57 pm

      5 stars
      This looks absolutely perfect. I cannot think of one thing I would change. I love pakoras. The style around here tends to be just the chicken in a spiced bejan batter. Adding the onions is a great idea. I've never seen them done like this before but this is my new go to chicken pakora recipe. Really impressive!

      Reply
      • Joyce says

        February 16, 2017 at 2:18 pm

        Wow I feel so honored to be receiving this compliment from you! I always like putting spins on things for fun and I'm so glad it is enjoyed! 🙂 YAY hope you enjoy it! 😀

        Reply
    2. Erica says

      February 13, 2017 at 4:28 pm

      5 stars
      Wow, this recipe for chicken pakoras looks amazing! Thanks for such a detailed tutorial and beautiful photos!

      Reply
      • Joyce says

        February 16, 2017 at 2:15 pm

        Thank you Erica! 🙂 I had a lot of fun with this post!

        Reply
    3. [email protected]&R Adventures says

      February 13, 2017 at 4:10 pm

      These look so yummy! I did not even know that chickpea flour was a thing!! Thanks for introducing me to a new ingredient, now I can't wait to try it. 🙂

      Reply
      • Joyce says

        February 16, 2017 at 2:14 pm

        Thank you Kara! I didn't either until I started actually learning about it! It's a pretty awesome flour! Definitely flavourful! Hope you have fun with it!

        Reply
    4. heather (delicious not gorgeous) says

      February 13, 2017 at 1:37 pm

      this looks so crispy and delicious! love that you did your own twist on coconut chutney and went with a coconut dip instead (i'm convinced that fish sauce is underrated and wrongly maligned.

      Reply
      • Joyce says

        February 16, 2017 at 2:14 pm

        Thanks Heather! 🙂 I love coconut and I really wanted to showcase the creamy and sweetness of it and it worked out awesome with the pakoras! I so agree, fish sauce is under rated. I pretty much use only that or soy sauce instead of salt now haha 🙂

        Reply
    5. Haley @ Cheap Recipe Blo says

      February 12, 2017 at 2:58 pm

      So much goodness here! Double fried, lots of spices - and that coconut sauce!
      (By the way, I love Jhal Muri too! I had to look it up. I've eaten it before, but it had a different name at one restaurant I went to)
      You rock. Thanks for participating and please come back next year!

      Reply
      • Joyce says

        February 16, 2017 at 2:12 pm

        I'm so glad I did this Haley! I had a lot of fun! 🙂 Thank you, you're awesome! I definitely will be trying more indian snack foods because I love snacks!

        Reply
    6. Suzanne says

      February 12, 2017 at 1:10 pm

      Love the combination of flavors here! Perfect small bites for a party! Can't wait to dunk these tasty morsels in that yummy coconut dip!

      Reply
      • Joyce says

        February 12, 2017 at 1:29 pm

        Thanks Suzanne, honestly I think I was dunking that coconut dip in everything haha. 🙂

        Reply
    7. Sharon says

      February 12, 2017 at 11:55 am

      Thee look delectable! The chickpea batter sounds so unique and love coconut anything. Fun to have you aboard this year! Welcome. 🙂

      Reply
      • Joyce says

        February 12, 2017 at 1:28 pm

        Thanks so much Sharon! I had a lot of fun playing with new ingredients for this post and I am so happy to be invited to this! 🙂

        Reply
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