Seriously addictive Veg Chicken Pakora is a crowd-pleaser at any party. Chicken coated in a thick veggy spicy batter, fried until crispy, and tastes exactly like street style.
This crispy Juicy Veg Chicken Pakora is famous street food and I am sure many of us love it, chicken pieces are marinated in spices, coated in a thick batter, and fried until crispy.
If the food is homemade, that is even better because you can control the portions that you make. Veg Chicken Pakora is very famous street food and you might find it on street side carts.
Pakora is basic food at iftar but people love variations and trying to cook it in different forms and fusion.
Tender chicken marinated in a blend of fragrant spices, then coated in a vegetable flour-based batter for that signature mild nutty taste. This Veg Chicken Pakora is then fried until beautifully golden and crisp.
These Pakoras are packed with flavour and make a brilliant lunch or crowd-pleasing party food. This recipe will show you how to make them ahead and ensure they stay lovely and crispy.
These little crispy, spicy bites of chicken are so good and amazingly crispy.
Forget about serving them as a starter. In fact, forget about the rest of dinner. Just have a plateful of these dipped in sweet sauce or chutney.
You will love how the gram flour gives them a mild, nutty taste. Plus it also happens to be gluten-free, so it will be a great option if you have gluten-free guests or family members.
They are mild enough for the kids to enjoy.
Veg Chicken Pakora is deceptively easy to make, and inherently gluten-free. The traditional flours used lend a better flavour & texture to the dish, than wheat flour!
Delicious veg chicken pakora - aka chicken pakodi or chicken pakoda - is a popular Indian street food. Tender chicken is battered - the batter including a blend of fragrant spices! - and fried into crunchy chicken bites.
Much like other crunchy pakoras, these fried chicken fritters are one of those food items that SHOULD in inherently gluten free.
Ingredients for Vegetable and Chicken Pakodas
Steps for Vegetable and Chicken Pakodas
Vegetable and Chicken Pakodas
Ingredients
250 grams Chicken
1 and a half teaspoon Soya Sauce
1 teaspoon Ginger-Garlic paste
1 teaspoon Vinegar
1/4th teaspoon Salt
1 teaspoon Chilli Sauce
1 big Onion
2 cups Spinach
1 cup Cabbage
1 teaspoon Garlic
2 Green Chillies
1 teaspoon Red Chilli Powder
1/4th teaspoon Turmeric Powder
Half teaspoon Carrom Seds
2 teaspoon Coriander Seeds
10 to 12 black Peppercorns
1 teaspoon Cumin
Fresh Coriander
3 tablespoon Semolina
2 tablespoon Rice Flour
Half cup Gram Flour
1 teaspoon Salt
2 tablespoon Water
2 tablespoon Oil
Oil for frying
Steps
Take 250 grams of boneless chicken wash and cut them into small pieces dry them, add 1 and a half teaspoon soya sauce,1 teaspoon ginger garlic paste, 1 teaspoon vinegar, 1/4th teaspoon salt, 1 teaspoon chilli sauce mix it well cover and keep aside.
Take a Big Bowl add 1 big sliced onion, mash the sliced onions with your fingers to make the strands of onion free, then add 2 cups chopped spinach, 1 cup chopped cabbage, 1 teaspoon chopped garlic, 2 chopped green chillies, 1 teaspoon red chilli powder, 1/4 th teaspoon turmeric powder, half teaspoon carrom seeds (Crush the carrom seeds with your hands and then add) grind 2 teaspoon coriander seeds,10 to 12 black peppercorns and 1 teaspoon cumin into a coarse powder.
Add this course powder to the mixture then add fresh chopped coriander and mix it well with hands to combine them all.
Then add 3 tbsp semolina, 2 tablespoon rice flour, half cup gram flour, 1 teaspoon salt mix all the ingredients well add 2 tablespoon Water to make the batter less sticky.
Combine all veggies, spices and flour well. Heat 2 tablespoon oil and pour in this batter and mix it well.
Now take a blob of this Pakoda mixture and flattened it on your palm and then place one piece of that marinated chicken in between and then cover it with the Pakoda batter and make a flat round pakodas.
In the same manner prepare all the pakodas one by one and deep fry them on medium to low flame till crispy and golden in color.
Do not fry the pakoras in very hot oil, start frying when the oil is medium, so that chicken inside the pakodas is cooked properly.
Serve hot and sprinkle generously with chat masala and a good squeeze of fresh lemon juice while serving. These are great as an appetizer and can be made in a big batch for a crowd.
If you like my recipes then do try and share your feedback and tag us on Instagram, Facebook and Youtube.
Tips *Use thigh pieces of boneless chicken for good results *Fry the pakodas on medium to low flame so that the chicken inside is properly cooked.
.jpg)