Chicken Pakoda | Crispy Chicken Pakoda

Ingredients for Chicken Pakoda:

Chicken, small pieces preferably with bones-500 gms

For marination:

  • Salt- 1 tsp
  • Red Chilli powder- 1 tsp
  • Vinegar- 1 tsp
  • Ginger garlic paste- 1.5 tsp

Pakoda flour mixture:

  • Gram flour (Besan)or Chickpea flour- 1/2 cup
  • Rice flour-2.5 tbsp
  • Salt- 1/2 tsp
  • Red Chilli powder-1/2 tsp
  • Chopped curry leaves-2 tbsp
  • Chopped coriander/cilantro leaves- 2 tbsp
  • Egg white-1 egg
  • Oil- 1 tbsp
  • Water- 2 tbsp


  1. Marinate the chicken pieces with the items indicated. Cover and set aside in the fridge for 1 hr.
  2. Add all the items for the flour mixture/batter. Mix with a spatula/spoon. The chicken pieces will be half coated with the mixture.


  1. Heat oil in a kadai/wok.
  2. Once the oil is medium hot, drop the breaded chicken pieces one at a time and fry in batches, to not crowd the pan.
  3. Give a stir after around 2-3 minutes, once the chicken pieces start floating to the top.
  4. Keep stirring to fry uniformly.
  5. After another 6-7 mins, reduce heat and remove once golden brown and cooked through.
  6. Repeat the process for the next batch/es.

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