Chicken Pakoras
Author: Kitchens
  • 3 fluid ounces water
  • 1 onion
  • 2 cloves garlic
  • 1 teaspoon ginger
  • 2 green chilies
  • 1 teaspoon fresh coriander
  • 6 ounces chickpea flour
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon cumin powder
  • 1 teaspoon Garam Masala
  • 1 teaspoon coriander
  • 1/2 teaspoon salt
  • 12 ounces breast of chicken, cut into 1/2 inch wide slices, at least 1 inch long
  1. To make the spicy batter, the dry ingredients are first added together in a mixing bowl. This includes the chickpea flour, bicarbonate of soda, cumin, garam masala, coriander, salt and chilli powder.
  2. Add a puree of onion, garlic, ginger, green chillies and coriander to the dry mixture, then stir in the water.
  3. Once the batter is prepared, dip pieces of chicken into the mixture one piece at a time and fry for 6-7 minutes until brown and place on kitchen towel to get rid of the excess oil.
A classic Indian appetizer!

Try using the same batter and replacing the chicken with sliced onion or onion rings, spears of eggplant or carrot slices.
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