Chicken Pakoras are a staple whenever we order in a takeaway whether that be from an Indian, or the Scottish Chip Shop take on the dish. It doesn’t matter what I’m ordering in as the main event, I always need some pakora as a starter or as a wee chaser to go with my pizza or fish supper.
This recipe leans more towards Indian style pakoras and they are lovely, crisp and fragrant with the added touch of freshly grated ginger.
From start to finish this dish can be on your plate within the hour and I like to serve up with a selection of tips – chilli sauce, mango chutney, and raita.
I’m sure you can guess what I done with the leftovers… That’s right! Added on some jalapeños and put it on a pizza!
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Chicken Pakora
Fresh chicken pakoras cooked to a bubbly, crisp and golden finish. Packs a gentle kick along with fragrant taste from freshly grated ginger.
Ingredients
- 500 g mini chicken breast fillets
Marinating Ingredients
- 1 tsp cumin
- 1 tsp dried coriander
- 1 tsp ground coriander
- 1 tsp chilli flakes
- 1 tsp ground fenugreek
- 1 tsp garlic granules
- 1 thumb fresh ginger grated
Pakora Batter
- 1 tsp Himalayan pink salt
- 100 g gram flour
- 1/4 tsb bicarbonate of soda
- 1 tbsp cornflour
- 150 ml cold water add gradually
To Serve
- 1 pinch fresh coriander
- 1 wedge lemon
- 2 green chillies
- 1 tbsp Raita
Instructions
- Put the mini chicken breast fillets in to a bowl
- Add the marinating ingredients, mix well until the chicken is evenly coated. Cover and put in the fridge for 30 minutes.
- Begin heating a chip pan or larger saucepan with oil ready to begin frying the chicken pakoras. This should be a medium / high heat setting. Whatever you use, ensure that there is enough oil to completely cover the chicken pakoras, but that the pan is less than half full of oil to avoid spitting and bubbling over.
- Remove the chicken from the fridge and add the dry pakora batter ingredients (Himalayan pink salt, gram flour, bicarbonate of soda, cornflour). Mix Thoroughly until the chicken is evenly coated again.
- Slowly add in the water and mix. Be sure to add this gradually - you might not need it all! Keep adding water until the consistency is similar to that of yoghurt. It should hold on the spoon without dripping.
- Drop in a teaspoon of pakora batter in to the pan to test the temperature. If it bubbles quickly and rises to the top of the oil then you're good to go.
- Drop the pakoras, one at a time, in to the hot oil using tongs. I use rapeseed oil but vegetable or sunflower oil will work also.
- Fry for around 5 minutes, turning once halfway to ensure an even cook as they have a tendency to float to the oil's surface. It's best to fry in batches of 4 or 5 pakoras at a time to make sure there is plenty room to provide an even coating of oil around each piece. The batter should be golden when cooked. Cut a piece in half to ensure it is cooked all the way through.
- Place the pakoras on a dry cloth / kitchen roll to soak up any excess oil
- Serve pakoras with fresh coriander, a wedge of lemon, 2 green chillies, and some Raita dip on the side. Chilli sauce and mango chutney also go well!
