chicken pokora - and recipe

History of chicken pokora.

The exact origins of chicken pakora are not well-documented, but it is closely related to the broader category of pakoras, which have been a part of Indian culinary tradition for centuries. Pakoras, in general, are deep-fried snacks made from various ingredients like vegetables, paneer, or meats, coated in a spiced gram flour (besan) batter. Pakoras are believed to have originated in India, with references to similar fried foods appearing in ancient Indian texts. The practice of deep-frying food in a spiced batter is an ancient one, likely influenced by the need to preserve food and enhance flavors. The technique was refined over the years with the introduction of different spices and ingredients through trade and cultural exchanges.

With the spread of Indian culture and cuisine through migration and globalization, chicken pakora has become a beloved snack not only in South Asia but also among the South Asian diaspora worldwide. It is a common street food, often served at festivals, weddings, and other celebrations. In many Indian and Pakistani restaurants around the world, chicken pakora is a popular appetizer.

Here's the menu for the dish.

Ingredients :

•500 grams boneless chicken, cut into small pieces

•1 cup chickpea flour (besan)

•2 tablespoons rice flour (for extra crispiness)

•1 teaspoon garlic paste

•1 teaspoon ginger paste

•1 teaspoon red chili powder

•1 teaspoon turmeric powder

•1 teaspoon garam masala

•1 teaspoon coriander powder

•1 teaspoon cumin powder

•1/2 teaspoon baking soda

•2-3 green chilies, finely chopped

•A handful of fresh coriander leaves, chopped

•Salt to taste

•Water, as needed

•Oil, for deep frying

Instructions :

1. Marinate the Chicken:

In a bowl, combine the chicken pieces with garlic paste, ginger paste, red chili powder, turmeric powder, garam masala, coriander powder, cumin powder, and salt. Let it marinate for at least 30 minutes to an hour.

2. Prepare the Batter:

In another bowl, mix chickpea flour, rice flour, baking soda, chopped green chilies, and coriander leaves. Gradually add water to make a thick, smooth batter. The consistency should be thick enough to coat the chicken pieces.

3. Combine Chicken and Batter:

Add the marinated chicken pieces to the batter, ensuring they are well-coated.

4. Heat the Oil:

In a deep frying pan or kadai, heat oil over medium-high heat. The oil should be hot but not smoking.

5. Fry the Pakoras:

Gently drop the batter-coated chicken pieces into the hot oil, a few at a time, making sure not to overcrowd the pan.

Fry the pakoras until they are golden brown and crispy on all sides, turning occasionally. This should take about 4-6 minutes per batch, depending on the size of the chicken pieces.

6. Drain and Serve:

Remove the pakoras with a slotted spoon and drain them on paper towels to remove excess oil.

Serve hot with mint chutney, tamarind chutney, or ketchup.

Enjoy your delicious homemade chicken pakoras.