Prepare to embark on a mouthwatering culinary journey that will transport your taste buds straight to the vibrant streets of India! These golden, crispy Chicken Pakoras are not just another appetizer - they're a flavor explosion waiting to happen. Imagine perfectly spiced, tender chicken pieces encased in a delicately crisp coating, paired with a luxuriously creamy coconut dip that will make your guests beg for the recipe. Whether you're looking to impress at a party or simply craving an extraordinary snack, these pakoras are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 300g chicken breast, diced
- 100g chickpea flour
- 50g rice flour
- 10g cumin powder
- 5g turmeric powder
- 5g chili powder
- Salt to taste
- 200ml coconut milk
- 10g lime juice
- 5g coriander, chopped
Instructions
- Prepare the chicken by cutting 300g of chicken breast into small, uniform bite-sized dice. Pat the chicken pieces dry with paper towels to remove excess moisture.
- In a large mixing bowl, combine chickpea flour, rice flour, cumin powder, turmeric powder, chili powder, and salt. Mix the dry ingredients thoroughly to ensure even distribution of spices.
- Add the diced chicken to the flour mixture and coat each piece completely. Let the chicken sit in the spiced flour for 10 minutes to allow the flavors to penetrate.
- Add a small amount of water to the chicken and flour mixture to create a thick, clingy batter that adheres well to the chicken pieces.
- Heat vegetable oil in a deep fryer or heavy-bottomed pan to 175°C (350°F). The oil should be deep enough to fully submerge the pakoras.
- Carefully drop the battered chicken pieces into the hot oil, working in small batches to prevent overcrowding. Fry until golden brown and crispy, approximately 3-4 minutes.
- Remove the pakoras using a slotted spoon and drain on paper towels to remove excess oil. Sprinkle with a little extra salt if desired.
- For the creamy coconut dip, whisk together coconut milk, lime juice, and chopped coriander in a small bowl until well combined.
- Garnish the pakoras with additional fresh chopped coriander and serve hot with the creamy coconut dip on the side.
Tips
- Moisture is the enemy of crispiness! Always pat your chicken pieces completely dry before coating to ensure a perfectly crisp exterior.
- Temperature is crucial - use a cooking thermometer to maintain oil at exactly 175°C (350°F) for optimal frying results.
- Don't overcrowd the pan when frying. Cook in small batches to maintain oil temperature and ensure even cooking.
- For an extra flavor boost, marinate the chicken in the spice mixture for 30 minutes before cooking.
- Let the battered chicken rest for 10 minutes before frying to help the coating adhere better.
- Use fresh, high-quality spices to maximize the flavor profile of your pakoras.
- Serve immediately after cooking to maintain maximum crispiness and enjoy the perfect texture.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 30g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 75mg
