Onion chicken pakoda Recipe

Recipe By Slurrp

Onion chicken pakoda is a popular Indian snack made with marinated chicken pieces and onions, coated in a spicy batter and deep-fried until crispy. It is a perfect appetizer or tea-time snack, packed with flavors and a hint of spice. The combination of tender chicken and crispy onions creates a delightful texture and taste. Serve these pakodas hot with mint chutney or ketchup for a delicious and satisfying treat.

3.6
28 Rating -
Rate
Non Vegdiet
20minstotal
10minsPrep
10minsCook
20m.total
10m.Prep
10m.Cook
Onion chicken pakoda
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ingredients serve

Ingredients for Onion chicken pakoda Recipe

  • 41.67 gram Boneless Chicken, Cut Into Small Pieces
  • 0.17 tablespoon Ginger Garlic Paste
  • 0.08 teaspoon Turmeric Powder
  • 0.17 teaspoon Red Chili Powder
  • As required Salt To Taste
  • 0.17 Large Onion, Thinly Sliced
  • 0.33 tablespoon Chopped Coriander Leaves
  • 0.33 Green Chilies, Finely Chopped
  • 0.17 cup Gram Flour
  • 0.33 tablespoon Rice Flour
  • 1/25 teaspoon Baking Soda
  • As required Salt To Taste
  • 0.08 teaspoon Red Chili Powder
  • as needed Water As Needed
  • as needed Oil For Deep Frying

Directions: Onion Chicken Pakoda Recipe

Cooking Directions

  • STEP 1.In a bowl, marinate chicken pieces with ginger-garlic paste, turmeric powder, red chili powder, and salt.
  • STEP 2.Add sliced onions, chopped coriander leaves, and green chilies to the marinated chicken.
  • STEP 3.In a separate bowl, mix gram flour, rice flour, baking soda, salt, red chili powder, and water to make a thick batter.
  • STEP 4.Heat oil in a deep pan for frying.
  • STEP 5.Dip the marinated chicken and onion mixture into the batter, ensuring they are well coated.
  • STEP 6.Carefully drop the coated chicken and onion mixture into the hot oil and fry until golden brown and crispy.
  • STEP 7.Remove the pakodas from the oil and drain excess oil on a paper towel.
  • STEP 8.Serve hot with mint chutney or ketchup.

Cooking Tips

  • Make sure the chicken pieces are well-marinated for at least 30 minutes to enhance the flavors.
  • Adjust the spice level according to your preference by adding more or less red chili powder.
  • Do not overcrowd the pan while frying the pakodas to ensure they cook evenly and become crispy.

Storage and Serving

  • Onion chicken pakodas are best served hot and fresh.
  • If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
  • Reheat the pakodas in an oven or air fryer to regain their crispiness before serving.
Nutrition
value
95
calories per serving
2 g Fat5 g Protein13 g Carbs2 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    5g
  • Carbs
    13g
  • Fiber
    2g

MacroNutrients

  • Carbs
    13g
  • Protein
    5g
  • Fiber
    2g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    17mg
  • Iron
    1mg
  • Vitamin A
    12mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    51mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    5mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    28mg
  • Manganese
    < 1mg
  • Phosphorus
    75mg
  • Selenium
    4mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp