By Shreya Sarpal
March 28, 2026
Chicken pakora brings together juicy chicken and a crisp gram-flour coating spiked with spices. The batter clings tightly while frying, creating crunchy clusters that reveal tender, peppery chicken inside every bite.
400 g boneless chicken, small pieces ¾ cup gram flour (besan) 2 tbsp rice flour 1 tbsp ginger-garlic paste 1 tsp red chilli powder ½ tsp turmeric powder 1 tsp coriander powder ½ tsp garam masala 1 tbsp lemon juice 1 tbsp chopped curry leaves 2 tbsp chopped coriander ½ tsp salt ½ cup water Oil for deep frying
Wash the chicken pieces and pat them dry completely so the batter sticks well during frying
In a bowl, mix chicken with ginger, garlic paste, lemon juice, chilli powder, turmeric, coriander powder, garam masala and salt, then let it sit for 15 minutes
Add gram flour, rice flour, curry leaves and coriander, then pour water gradually to create a thick coating batter around the chicken pieces
Heat oil in a deep pan and drop small clusters of the coated chicken into medium-hot oil
Fry until the pakoras turn deep golden and crisp, then remove onto paper towels and serve immediately with green chutney