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Chicken pakora: recipe illustration
Appetizers & nibbles

Chicken pakora

Chicken pieces coated in a batter of chickpea flour and spices, then fried until crisp. This Pakistani snack is best eaten hot, as a starter or appetiser.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

366 kcal per serving

Protein
29.6 g
Carbohydrates
28.2 g
of which sugars
2.2 g
Fat
13.8 g
Fiber
2.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a bowl, mix the chickpea flour with the spices, salt, ginger, garlic and green chilli.
  2. Add the onion, coriander and yoghurt, then a little water gradually to make a thick batter that coats the spoon.
  3. Stir the chicken strips into the batter until they are well coated.
  4. Heat the oil in a saucepan to about 180 °C; a drop of batter should sizzle immediately.
  5. Fry the pieces in small batches for 4 to 5 minutes, turning them, until golden and cooked through.
  6. Drain on kitchen paper and serve straight away with the sauce and lemon wedges.

Variations and tips

Vegetarian version. Replace the chicken with potato slices or spinach leaves to make vegetable pakoras.

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Original Ecomely recipe.