Bring the street cart to you with this spicy but approachable Indian-inspired dish!
Ah yes, the night market – a tradition in many Eastern countries from Singapore, to Malaysia, to India – where this dish originates. If you haven’t had the experience, imagine rows and rows of vendors each serving a variety of sweet and savory dishes. Often the street market highlights affordable, flavorful, and locally sourced ingredients, making them loved by regulars and tourists alike. The scene comes alive with cooks all begging you to try their specialty and persuade you that their version is so much better than the booth next door. It’s from this environment that the chicken pakora got its claim to fame.
If you’re ever looking to immerse yourself in a new city, try and find where the residents haunt. Places off the beaten trail, tucked in the alleys, or otherwise missed on big-name reviews can offer a hidden charm. It’s in these places that dishes like the chicken pakora are born. But you don’t have to be a world traveler to bring dishes such as chicken pakora from the world stage to your dinner plate.
Crunchy and spicy, chicken pakora takes traditional Indian flavors and fries them to perfection. The batter comes out crispy and satisfying while the internal chicken is tender and juicy. The balance of garlic, turmeric and ginger strike the right cord between bright and earthy. You’ll find this dish approachable yet worldly as you enjoy this little taste of India. For other delicious Indian-inspired dishes, try this Easy Indian Chicken Curry or some Indian Spiced Drumsticks.
Frying Without Fear…
If you don’t traditionally deep-fry in your kitchen you may have a few questions about what steps are best. To start, you might be asking which oil is best for the process. You really cannot go wrong with oils which have a higher smoke point meaning those which can “take the heat” from the deep frying process. For this reason, it is recommended to use peanut, canola, vegetable or sunflower oil which will allow for the perfect crunch to your dish.
When frying, you’ll also want to select a pot which is deep enough to batch fry your dish such as the chicken pakora. It’s best to batch the chicken to allow for even frying and give each piece the right amount of time to cook. As with any chicken dish, you’ll want to ensure your pieces reach an internal temperature of 165 degrees Fahrenheit. You can best gauge when the chicken is ready when the batter is a light golden brown color and the chicken juices run clear when cut with a knife.
How to Make Ahead and Store
If you’re holding off on frying your chicken pakora you can pre-coat your chicken in the marinade and store it in the fridge for up to a day. When you’re ready to cook, simply coat the chicken in the batter and fry as usual.
Where Can I Buy Chickpea Flour (Besan)?
Chickpea flour also known as garbanzo flour or besan may be found in your local grocery store’s international aisle or baking aisle. The flavor is described as a nuttier or more mild version of your more familiar all-purpose flour. You’ll find its addition to be a more authentic inclusion to your chicken pakora.
Serving Suggestions
You can accompany your chicken pakora with chutney, lime or lemon wedges, or some fresh naan bread. Since this food is meant to be “on the go” you can also fully enjoy as is with just a garnish of parsley. Another option is adding a traditional side of basmati rice to allow for a more filling dinner. Chicken pakora can be served as part of a complex meal or as a simple dish on its own.
Ready to bring more worldly and convenient dinners to your kitchen? Continue your exploration with Chicken and Broccoli, Orange Chicken and Vegetables and Grilled Chicken Skewers. International flavor without the fuss – that’s a winning combination.
Chicken Pakora
Ingredients
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1/2 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- Salt to taste
- 1 cup chickpea flour besan
- 2 tablespoons rice flour
- 1/2 teaspoon baking soda
- Water as needed for batter
- Oil for frying
Instructions
- In a mixing bowl, combine chicken pieces with garlic paste, ginger paste, turmeric, garam masala, red chili powder, and salt. Mix well and let it marinate for at least 15 minutes.
- In a separate bowl, mix chickpea flour, rice flour, and baking soda. Gradually add water to make a smooth, thick batter.
- Heat oil in a deep frying pan over medium heat.
- Dip the marinated chicken pieces into the batter, ensuring each piece is well coated.
- Carefully place the coated chicken pieces into the hot oil and fry until they are golden brown and crispy, about 4-5 minutes on each side.
- Remove the pakoras from the oil with a slotted spoon and drain on paper towels to remove excess oil.
- Serve hot with your favorite chutney or dipping sauce.
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