The Onion Chicken Pakora is a made with tiny bite sized boneless chicken and onion slices, beautifully spiced, flour coated and deep fried as fritters. The flour coating is of besan (gram flour or chickpea) and rice flour imparts it the crazy crispness.
These Indian style chicken fritters are a delight to have as an appetizer, while watching a game on TV or as mid meal snack.
Onion Chicken Pakora
- Boneless Chicken bite sized pieces- 300 gms
1st Marinade :
- Red Chilli Powder- 1 tsp
- Garam Masala Powder-1/2 tsp
- Salt- 3/4 tsp
- Lemon juice-1 tsp
- Ginger garlic paste- 1 tsp
Pakora Batter mix:
- Onion fine sliced- 1 medium
- Green Chillies chopped- 2-3
- Coriander Leaves- 3 tbsp
- Besan Gramflour or Chickpea Flour- 5 tbsp
- Rice Flour- 1.5 tbsp
- Salt- 1/4 tsp
- Water – 4-5 tbsp
- Refined Oil for deep frying
- Wash & pat dry the boneless chicken fillets. Cut into bite sized pieces.
- Marinate the chicken pieces with the 1st marinade items. Set aside for 1 hour.
- After 1 hour, mix in the pakora batter ingredients well and set aside for 5 mins.
- Heat oil sufficient to deep fry the pakoras.
- Once medium hot, drop the chicken pieces one at a time, making sure the sliced onions and chillies are stuck/mixed in to each of the pakoras. Don’t crowd the pakoras and fry in batches.
- Keep it on medium heat for 2 mins since dropping the 1st one and then stir the pakoras on medium heat.
- Keep stirring and frying on medium heat (180 C on an induction) for another 5-6 mins ( total frying time 6-7 minutes) till golden.
- Remove and keep the pakoras on a plate and fry the next batch.