Every Ramadan I make this Chicken Pakora Recipe for my family. This recipe makes hot and crispy, street style fritters perfect for tea time or Iftar in Ramadan. These are crispy from the outside and juicy from the inside. The easiest recipe you will make this Ramadan.
The Story Behind This Crispy Chicken Pakora Recipe
A few years back I came across this tea time snack at a friend's Iftar party. I asked her for the recipe. Tried it a few times for the kids and after a few trials and errors I perfected this recipe which I will share with you today. They are quick and satisfying literally disappears within minutes at iftar.
Jump to:
- The Story Behind This Crispy Chicken Pakora Recipe
- Ingredients for Chicken Pakoras (Besan, Spices & Chicken Pieces)
- How to Make Crispy Chicken Pakoras (Step-by-Step Recipe)
- Why This Chicken Pakora Recipe Makes Hot and Crispy Pakoras
- Best Substitutions for Pakora Batter, Spices & Ingredients
- Street Style & Ramzan Pakoras Variations
- Serving Suggestions for Iftar Pakora Recipes & Tea Time Snack
- Nutrition (Per Serving - Estimated Values)
- How to Store and Reheat Crispy Chicken Pakoras
- Top tip
- CCommon Mistakes to Avoid When Making Chicken Pakoras
- FAQs
- Related
- Pairing
Ingredients for Chicken Pakoras (Besan, Spices & Chicken Pieces)
- Gram flour (besan) — 1 cup
- Red chilli powder — 1 tsp
- Turmeric powder — ¼ tsp
- Chaat masala — ½ tsp
- Corn flour — 2 tbsp
- Garlic powder — ½ tsp
- Baking soda — ¼ tsp
- Salt — 1 teaspoon or to taste
- Water — ½ cup (as required)
- Fresh coriander (chopped) — 2 tbsp
- Boneless chicken cubes — 250 g
- Cooking oil — for frying
How to Make Crispy Chicken Pakoras (Step-by-Step Recipe)
In a bowl, add gram flour , red chili powder ,turmeric powder, chaat masala , cornstarch, garlic powder, baking soda, salt and mix well.
Gradually add water to form batter, add coriander and let it rest for 10 minutes.
Take chicken boneless cubes and dip them into batter.
In a wok, heat cooking oil and fry on low flame until golden brown.
Serve hot and fresh.
Why This Chicken Pakora Recipe Makes Hot and Crispy Pakoras
- The corn flour in this recipe make sure the chicken pakoras are crispy
- Frying on medium heat makes sure the chicken is cooked and the crispy chicken pakoras are juicy from the inside and crispy from the outside
- Balanced spices gives the authentic street-style flavor
For more crispy iftar ideas, try Cheese Balls Recipe (Crispy & Perfect for Iftar) alongside your chicken pakoras.
Best Substitutions for Pakora Batter, Spices & Ingredients
- Corn flour- instead of corn flour, you can use rice flour. It gives similar crispiness
- Garlic powder- use fresh garlic paste instead of garlic powder. It gives a little stronger flavor
- Vegetarian - Skip chicken and use paneer or vegetable
Street Style & Ramzan Pakoras Variations
- Spicy - Add Chopped green chilies for an extra spicy version
- Vegetarian- Use vegetable like potatoes, onions or paneer instead of chciken
- Non fried - Ary fry at 180 instead of frying
Serving Suggestions for Iftar Pakora Recipes & Tea Time Snack
- Serve with ketchup, mayo, or mint chutni
- Perfect for Ramzan iftar, tea time snack, or appetizer
- Pair with Chai, fresh juice or coffee
Serve these pakoras with other crowd‑pleasing snacks like Best Appetizers for Parties for your next get‑together.
Nutrition (Per Serving - Estimated Values)
- Calories: ~280 kcal
- Protein: ~18 g
- Carbs: ~20 g
- Fat: ~14 g
How to Store and Reheat Crispy Chicken Pakoras
- Store the leftover ramzan pakoras in the fridge for up to 2 days
- Cooked pakoras can be frozen for up to 1 month
- Reheat in oven or air fryer at 180 for 5 minutes
Top tip
Make a thick pakora batter so that it can stick properly with the chicken and fry at medium heat for a crispy outer layer.
CCommon Mistakes to Avoid When Making Chicken Pakoras
- Thin batter coating will not stick to the chicken properly
- Low oil temperature will make the pakoras soggy and oily
- Skipping corn flour will reduce the crunch
FAQs
Prepare thick batter, coat chicken pieces, and deep fry until crispy. Serve hot for iftar.
A thick gram flour batter with corn flour gives the crispiest texture.
Chicken pakoras use boneless chicken pieces for a juicy bite, while vegetable pakoras use onions, potatoes, or spinach.
Low oil temperature, thin batter, or covering them while hot traps moisture.
Pakoras turn soggy if the oil is too cold, batter is too thin, chicken is wet, or you overcrowd the pan. Fry at 180–190°C in small batches for crispiness.
Yes, you can substitute besan with cornflour or rice flour, but besan gives the authentic street-style crispiness.
Chicken pakoras stay crisp for 2–3 hours at room temperature. Store in an airtight container and reheat in a hot oven for best results.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
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