Chicken Pakora/fritters is an amazing appetizer and perfect party entertainer. It’s best made using boneless chicken and chickpea flour/besan. 
We are thoroughly spoiled by where we live. Right in the middle of the bay, there are farmer’s markets every week, people with light casual clothes all year around. There are strawberry picking, the cherry festival, the peach trees, and garage sales which will close down the streets. Apple orchards filled with the most delicious ones to pick, tangerines and oranges everywhere. We are greedy every season and try to hold on to the harvest preserving it bottle by bottle. When there are snow and storms everywhere, we are trying to preserve the water because of the dry weather. Craving for exotic food, we have options: we can either make them because the international grocery stores carry everything and the restaurants here are amazing. There are mountains to one side and sea to the other. Ski resorts are a couple of hours north and Disneyland a few more to the south.
We often take these days, these moments, and this place for granted. So I’m taking this moment to be grateful for the not so cold winter nights, the lovely summers, and for this beautiful land of opportunities.
I’m also quite grateful for this recipe that my hubby’s aunt taught me. We make this all the time.
It’s a spicy Indian style fried chicken, so easy and good. Make a lot of them; they will be gone before a few blink of your eyes.
- Chicken breast cut to pieces- 1 pound
- 1 tbsp rice flour(smooth kind)
- 2 tbsp chickpea flour
- 1 tsp cornflour
- 2 tsp chilli powder(more or less depending on your spice)
- ½ tsp cumin powder
- ¼ tsp coriander powder
- 1 tbsp ginger garlic paste
- 1 egg
- 1 tsp salt(or to taste)
- a pinch of red food coloring (optional)
- Oil for deep frying
- ½ large onion thinly sliced
- 1 or 2 jalepenos
- Wash, dry and dice the chicken into 1 inch pieces. Put it in a large bowl.
- To the chicken, add the cornflour, rice flour, chickpea flour, chilli powder, coriander powder, cumin powder, ginger garlic paste, egg, red food color and salt. Mix everything well. All the chicken has to be coated well.
- Let it marinate for at least 30 minutes.
- In a deep dish, add the oil and let it heat up.
- Deep fry the chicken for 2-3 minutes on medium high heat and take it out and drain it on a paper towel.
- In a flat bottomed pan, add a teaspoon of oil. Add the chopped onions and jalapenos. Salt/Pepper it and saute it for a minute or two. Add the chicken and toss everything and SERVE hot with some chutney or as is.
You can serve it with some green chutney.
You can fry them up hours before the party and keep it uncovered in the oven, they stay good.
To Make Chilli Chicken:
1 onion very thinly diced
2-3 whole green chillies slit
1 tsp fresh ginger garlic paste
10-20 curry leaves
pepper powder
2 scallions or green onions thinly sliced
2 tsp oil
1 tsp soy sauce
1 tsp chili sauce
1 tsp sweet and sour sauce
In a pan add, add oil, curry leaves and onion and fry till it browns fully and add ginger garlic paste. Then add green chilies and all the sauces. Let it cook and boil on low heat and add the scallions. Let it dry out. Then add the fried chicken pakodas.
I have many of you ask me where I get all of my serving platters. I will try to link a few that I know is available and where I got it from.
Platter – The White Platter- Click here
Thanks
Luv
Asha
Looks tasty!
I love how you’ve stuck some easy handling sticks in the chicken. I hate getting super messy when I eat. And those will ensure I can eat more chicken and not walk away with smelly chicken fingers 😛
xx Yasmin
http://banglesandbungalows.com
Looks amazing. Will try to make.
Loved reading your description, Asha! Sounds like paradise 🙂
The pakoras look so good! Should try them with cauliflower. Am sure they will taste great!
The best thing about this, is that it’s relatively easy and full of flavors!:) Panos is especially excited to try this one, thank you Ash!
As for San Francisco, sounds like a wonderful place to live!
Have a wonderful 2016, full of health and happiness!
Sending you lots of hugs,
Panos and Mirella
xoxoxo
We are big fans of fried chicken and I’m puzzling why we haven’t had an Indian version of fried chicken. It makes so much sense! 😀 Happy 2016 Ash and I hope it’s a gorgeous one!!
Asha these fritters look so so good!! I agree with you on how we totally take it for granted what’s around us. Happy holidays and hope you are having a relaxing time with your loved ones 🙂 Pinned!
Asha, you make everything look so inviting and beautiful!
Happy New Year!
Angie
They are predicting temps in the 20s next week (after a relatively warm Christmas) and reading your musings about San Francisco makes me wanna move there Asha! And – I’d be close to you which means I can come by and sample dishes like this – right? 🙂 This spiced chickpea/rice flour coated chicken sounds absolutely delicious! Thanks so much for sharing your hubby’s aunt’s recipe! Happy New Year to you and your family! xoxo
We are lucky to live where we do…you’re so right! And these chicken fritters would be wonderful bites for the new year! The spices, the ginger paste…they all sound wonderful!
You live in a wonderful area and it’s great of you to celebrate it! And I’m thankful you’re sharing these chicken fritters. Looks utterly irresistible and addicting! Enjoy NYE celebrations and have a wonderful 2016!
I love pakoras. I have made the spinach and potato classic ones but never tried a chicken version. Yours looks awesome. The perfect appetizer to serve over the holidays. I wish I could visit a farmers market every week, until the weather doesn’t get better around here in the East coast I am out of luck 🙁
Oh my. These look terrific. I love chicken pakoras. I will be adding this to my to do list.
The Old Fat Guy
I love, love, love pakoras and could eat my weight in onion pakoras. I’m eager to try your spicy chicken ones!
Thanks for sharing your food in 2015 and I look forward to the delights you’ll share in 2016.
Happy New Year!
I’m spoiled to by our Farmer’s Markets too. I’m also spoiled by your gorgeous photos, which aren’t loading for me right now. So I can only imagine. I’ll be back, because I know they will inspire me. HNYXOGREG
I knew those pics would be fantastic. GREG
Looks so good. Love chicken pakora.
My family and I are crazy for pakoras. It was what we stuffed ourselves with at an Indian restaurant last weekend. My kids ate them with masala fries and I, by themselves. Thanks for the recipe!
Oh wow, I am so glad you and your family love pakoras. In fact there are a variety of pakoras and this one is the spicier less battered one. The vegetable pakoras have more chickpea flour and the batter is thicker. So so yum.
xx