Crispy Chicken Pakoras With Mint Chutney Recipe

Indian cuisine · 336 calories

About this recipe

Crispy chicken pakoras are a staple Indian snack that combines bold spices with tender chicken pieces coated in a golden, crunchy batter. Perfectly paired with a refreshing mint chutney, these pakoras are ideal for tea-time cravings or evening get-togethers. The batter is flavored with turmeric, chili powder, and coriander, ensuring every bite is packed with flavor. Frying the chicken pieces until golden locks in the juiciness while creating a crispy outer layer. The mint chutney, with its vibrant mix of mint, coriander, and green chilies, adds a cooling contrast and offers a burst of freshness. Packed with 32g protein per serving and a moderate calorie count, this snack balances indulgence with nutrition. Enjoy these pakoras hot and fresh for the ultimate comfort food experience!

Ingredients

  • 500 g Haringhata Boneless Frozen Chicken Breast
  • 1 pack (500 g) Daily Good Besan / Gram Flour / Chana Besan
  • 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
  • 100 g Catch Garlic Paste
  • 100 g Catch Ginger Paste
  • - Red Chilli Powder
  • 20 g Turmeric Powder
  • 50 g Everest Cumin Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 200 ml Mustard Oil
  • 1 Bunch Mint Leaves (Pudina)
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • medium Chilli Green Long
  • 250 ml Keya Lemon Juice

Instructions

  1. 1. Wash and cut the chicken breast into bite-sized pieces and set aside.
  2. 2. In a bowl, mix chickpea flour, cornstarch, garlic paste, ginger paste, red chili powder, turmeric powder, cumin powder, coriander powder, and salt.
  3. 3. Gradually add water to the bowl, whisking to form a thick batter. Ensure there are no lumps.
  4. 4. Add the chicken pieces to the batter and coat them evenly. Let it marinate for 15 minutes.
  5. 5. Heat oil in a deep frying pan over medium heat until it reaches 180°C.
  6. 6. Carefully drop the marinated chicken pieces into the hot oil in batches. Fry until golden and crispy, about 5-7 minutes per batch.
  7. 7. Remove the fried chicken pakoras and place them on a paper towel to drain excess oil.
  8. 8. For the chutney, blend fresh mint leaves, coriander leaves, green chilies, lemon juice, and a pinch of salt into a smooth paste.
  9. 9. Serve the crispy chicken pakoras hot with the mint chutney on the side.