This is a spicy fried dish that can be eaten as a starter or as a main dish. Especially good on a rainy day with a hot
cup of tea or chai!
Preparation Time: 30 minutes
- Chicken, boneless, cut into cubes – 600 gm
- Corn Flour – 100 gm
- Egg – 2 Medium
- Chillie Sauce (Green or red) – 12 tablespoon (6 for the batter; 6 for mixing later.)
- Soya Sauce – 4 tablespoon (2 for the batter; 2 for mixing later.)
- Green Chillies, finely chopped – 4 (or to taste)
- Onion, chopped – 1 medium
- Coriander, freshly chopped – 1 small bunch.
- Salt – 1 teaspoon
- Oil – ½ litre
- Mix corn flour, egg, salt, 2 tablespoon of soya sauce and 6 tablespoon of chillie sauce in a large bowl. Using a
whisk, mix gradually to get a smooth batter with no lumps or air bubbles.
- Put the chicken cubes in the batter and leave for 5-10 minutes.
- Heat oil on very high heat. When oil is really hot, reduce heat to medium and start adding the chicken cubes, coated
in batter, in the oil.
- Add them one by one to avoid sticking to each other. Leave enough space to turn the chicken pakoras.
- Remove them from the oil when they are light golden in colour; spread on a kitchen tissue to absorb the excess oil.
- Put all the pakoras in a large serving bowl (like a salad bowl); add 6 tablespoon of chillie sauce, finely chopped
chillies, chopped onions, coriander, 2 tablespoon of soya sauce and mix well. Eat while still hot.
You can use plain flour or gram flour (gluten free) instead of corn flour. You can substitute the chicken with lamb
or vegetables like potato, cauliflower, onions.
Use any left over chicken pakoras to make a curry. The chicken curry or lamb curry recipe can be used; simply add
the pakoras in the gravy instead!