Chicken Pakoda/Fritters
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What would you like to do on a rainy day? I love to cuddle up with a cozy blanket, a good book, a warm Chai/Tea and a hot and spicy snack. If you are anything like me, check out this recipe of chicken pakoda or fritters. My kids devour it with the same amount of gusto! This is spicy and crispy Andhra style chicken pakodi. They are hot, crispy, did I mention spicy? Yum!
What is Pakoda?
Pakoda/Pakodi/Pakora is a Deep-fried snack or appetizer and is very popular as street food. Pakoda is usually made with onions, gram flour and spices, but can be made with any kind of vegetable, nuts, bread or meat. They are crispy on the outside but soft on the inside, ooh a perfect delight! Can I say that my mouth is watering while I am writing this post! 😋 Chicken pakoda are so delicious and crunchy on the outside yet so tender and juicy from the inside, they make a perfect snack or appetizer that is fancy enough to serve at parties. Serve these at your next party, you guests will be bowled over!
And the most important part of all, Pakoda is always, I mean always, served with Chai, Period.
How to choose the best ingredients for crispy chicken pakoda or fritters?
- I would recommend chicken thighs for this recipe as they are more flavorful and tender than breast meat. But chicken breast would work in a pinch. Basicall, a boneless meat would be easier to cut than bone in.
- I love deep frying things in Avocado oil. It has a neutral flavor and high smoking point which makes it perfect for deep-frying.
- The mixture should be thick and not runny for the pakodas. If the mixture is runny, add more rice and gram flour if needed.
- The pakodas taste best on their own but you can serve it with a green chutney if you like.
There are several versions of pakodas out there but this here is an Andhra style Cripsy and spicy chicken pakodi. Lets get to the recipe then.
Chicken Pakoda/Fritters
Course: AppetizersCuisine: Indian6
servings20
minutes30
minutes30
minutes50
minutesHot and spicy Chicken fritters or Pakoda, a perfect starter for any meal.
Ingredients
Avocado oil/ any flavorless oil required for Deep-frying
- Marinade for Chicken:
2 pounds chicken breast/thighs
2 tbsp red chilli powder
1/4 tsp turmeric powder
1 tsp cumin powder
1 tbsp coriander powder
Salt to taste
1 tsp garam masala
1 tbsp ginger garlic paste
Juice of half a lemon
2 tbsp besan/gram flour
2 tbsp rice flour/ corn flour
1 sprig of curry leaves chopped finely
a handful of coriander leaves or cilantro chopped
2 tbsp avocado oil
1 egg white
Method
- Cut chicken into bite size cubes. This is why a boneless cut works good with this recipe.
- Mix the chicken with everything under the marinade section and let it marinate for at least 30 min.
- Heat oil in a deep pan or a wok( I use lodge cast iron wok) till its medium hot.
- Drop individual pieces of chicken into hot oil, watch your fingers while dropping into oil. Do no overcrowd the pan and fry the chicken in batches.
- Using a slotted spoon, separate the chicken and fry till its golden brown and crispy.
- Remove the fried chicken pieces from the oil and drain on paper towel lined plate/tray. Serve it hot with some onion pieces on the side and most definitely some Chai.
Notes
- The mixture should be thick and not runny for the pakodas. If the mixture is runny, add more rice and gram flour if needed.
- The oil should be medium hot and do not overcrowd the pan while making pakodas. The chicken needs space to cook through.
- The chicken needs to be cut into bite sized pieces and need to be the same size throughout.
Tips and Tricks to follow to make crispy pakodas:
- The chicken needs to be cut into bite sized pieces and need to be the same size throughout.
- Using Gram flour/Besan is very important for pakodas. Its the basic blend and cannot be skipped.
- We can use rice flour/ Corn flour to get the desired crispiness for pakoda. Just a couple tablespoons will do.
- I am using egg white to bind the pakodas. You can add a couple tablespoons of water to get the desired binding if you don’t want to add egg.
- The oil should be medium hot and do not overcrowd the pan while making pakodas. The chicken needs space to cook through.
- The mixture should be thick and not runny for the pakodas. If the mixture is runny, add more rice and gram flour if needed.
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