Chicken Pakora – Crispy, Juicy, and Masaledar to the Last Bite

🍗 When Your Cravings Want Crunch AND Spice

You’ve had onion pakora.
You’ve had chicken fry.
Now meet their bold, crispy cousin — Chicken Pakora — deep-fried nuggets of chicken, coated in spicy besan batter and served hot with mint chutney or a squeeze of lime.

From roadside stalls to home kitchens, this snack never misses.
It’s crunchy on the outside, juicy on the inside, and gone in minutes.

🛒 What You’ll Need (Serves 3–4 snackers):

250g boneless chicken (cut into small bite-size pieces)

1 tbsp ginger-garlic paste

1–2 green chilies, chopped

½ tsp turmeric powder

1 tsp red chili powder

1 tsp garam masala

½ tsp chat masala (optional, for post-fry zing)

Salt to taste

Juice of ½ lemon


For the coating:

¼ cup besan (gram flour)

2 tbsp rice flour (for crispiness)

Water as needed

Oil for deep frying




🍳 How to Make It – Hot, Crisp, and Finger-Licking

1. Marinate the Chicken

Mix chicken with ginger-garlic paste, turmeric, chili powder, salt, lemon juice, and garam masala. Let it sit for 20–30 mins.

2. Prepare the Batter

Add besan, rice flour, and just enough water to coat the chicken well. The batter should cling, not drip.

3. Fry it Right

Heat oil in a kadai. Drop in chicken pieces one at a time. Fry on medium heat till golden, crisp, and cooked inside.

4. Serve It Hot

Sprinkle chaat masala on top. Serve with green chutney, ketchup, or sliced onions.



❤️ Why Chicken Pakora Wins Every Time

Crispy, spicy, and juicy all at once

Quick marination, faster frying

Perfect for parties, monsoons, or midnight snacking

Because fried chicken with masala is always a good idea