How To Make Chicken Pakora | Crispy and Tangy Chicken Pakora Recipe

Indians are in love with fried snacks. Mostly called pakora or pakoda, pakodi, fakkura, bhajiya, or ponako, this fried snack originated in the Indian subcontinent. It is believed that it has been popularised across south Asia, namely India, Pakistan, Nepal, Bangladesh, and others.

Read More: Monsoon: How To Make Crispy Fish Pakoda At Home

In states like Karnataka, Maharashtra, and Andhra Pradesh, the preparation of pakodas is generally called bajji. The bajji is named after vegetable stuffing, such as potato bajji. Besides, in most states, the stuffing of the pakoda contains a mix of chopped onions, green chillies, and spices combined with gram flour. They are made into small balls and dipped in hot oil for deep frying.

Chicken pakoda is a desi-fried chicken cutlet in which marinated chicken is dredged in gram flour and deep fried. It is said that chicken pakoda was invented at Kundan Lal in Peshawar in the 1930s. Reportedly, the menu in Peshawar did not have any fried snacks. Thus, Kundan Lal came up with the idea of batter-frying the marinated tandoori chicken and serving it as chicken pakoda.