Crispy Chicken Rice Flour Pakoras Recipe

Indian cuisine · 324 calories

About this recipe

Crispy Chicken Rice Flour Pakoras are a delightful Indian snack that combines tender chicken pieces with a spiced batter made of rice and chickpea flour. Fried to golden perfection, these pakoras offer a crunchy exterior and juicy, flavorful interior. With the aromatic blend of Indian spices like garam masala, cumin, and coriander, every bite is bursting with taste. The addition of fresh ingredients like ginger, garlic, green chilies, and coriander leaves adds a fresh kick to the dish. Perfect for serving as an appetizer or snack, they pair wonderfully with chutneys or dips of your choice. Not only are they a treat for your taste buds, but they also provide a good dose of protein and energy, making them a satisfying choice for your snack time cravings!

Ingredients

  • 500 g Haringhata Boneless Frozen Chicken Breast
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 1 pack (500 g) Daily Good Besan / Gram Flour / Chana Besan
  • - Red Chilli Powder
  • 20 g Turmeric Powder
  • 50 g Everest Cumin Powder
  • 100 g Catch Super Garam Masala
  • - KATDARE BLACK PEPPER POWDER 12GM
  • - Rock Salt
  • 100 g Catch Ginger Paste
  • 100 g Catch Garlic Paste
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • medium Chilli Green Long
  • 850 g Sundrop Heart+ Blended Cooking Oil
  • 200 ml Mustard Oil

Instructions

  1. 1. Wash and pat dry the chicken breast before cutting it into bite-sized pieces.
  2. 2. In a bowl, combine rice flour, chickpea flour, and all the dried spices including red chili powder, turmeric, cumin, coriander, garam masala, black pepper, and rock salt.
  3. 3. Add ginger paste, garlic paste, finely chopped green chilies, and fresh coriander leaves to the flour mixture.
  4. 4. Gradually add water to the mixture while stirring to create a thick batter that can coat the chicken pieces well.
  5. 5. Heat cooking oil in a deep frying pan over medium heat until it reaches frying temperature.
  6. 6. Dip each chicken piece into the prepared batter, ensuring it is well-coated, and gently drop it into the hot oil.
  7. 7. Fry the chicken pakoras in batches, turning occasionally, until they are golden brown and crispy on all sides.
  8. 8. Using a slotted spoon, remove the pakoras from the oil and place them on a paper towel to drain excess oil.
  9. 9. Serve the crispy chicken pakoras hot with your favorite chutney or dipping sauce.