Chicken Pakoda/Pakora

Chicken can be used to make a lot of side and main dishes in various types of cuisines. However, chicken pakora or fried chicken balls are immensely popular with meat lovers. They are easy to make and taste awesome. You can serve them as snacks or starters before the main course. You can make chicken pakoras in a variety of ways, using chicken pieces with bone or boneless. Here in this link we are going to use boneless chicken for making pakoda. This recipe will be a treat for chicken and pakoda lovers.

Prep Time: 5 Mins    Marinate Time : 20 mins    

Cooking Time : 10 mins each batch


Minced/Ground Chicken : 1/2 kg

Gram Flour : 4 tbsp

Rice Flour : 2 tbsp

Red chilly powder : 1 tsp

Garam Masala : 2 tsp

Onion : 1 small finely chopped

Coriander Leaves : 2 tbsp finely chopped

Oil/ghee : 3tsp

salt to taste

Hing : 1/2 tsp

Oil for deep frying

How to make minced chicken:

  1. Clean and wash chicken with turmeric, boil water, add cleaned chicken in to it. Chicken should cook up to 50%, turn off heat, let it cool down.
  2. Take half cooked chicken for mixer, give one speed. Minced chicken ready.

How to make Pakoda:

  1. Chop onion and coriander leaves set a side. Take all ingredients, mix with minced chicken. Marinate it for 20 mins in fridge.

2. Heat oil for deep fry, take small ball size pakoda mix, drop it in oil. Fry it for 5 mins, flip it over, cook for another 5 mins up to golden brown in color.

3. Take it from oil, transfer to paper towel. Serve it hot with tea.


3 Comments Add yours

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.