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

Print Recipe

Ingredients

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

Others:

Refined Oil for deep frying

Instructions

Preparation:

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.

Process:

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.