Ramzan Special Chicken Pakora Recipe

Ingredients

• 250 g Chicken Breast (cut into small strips, then boiled)
• 2 cups Water (for boiling chicken and later for batter; reserve some broth)
• 1.5 tsp Salt (for boiling and batter seasoning)
• 1 tbsp Ginger‑Garlic Paste (adds flavor to boiled chicken)
• 1 large Medium Onion (thinly sliced)
• 5 pieces Green Chilies (finely chopped; adjust to heat preference)
• 15 g Fresh Coriander Leaves (roughly chopped)
• 15 g Fresh Mint Leaves (roughly chopped)
• 3 medium Potatoes (boiled, peeled and mashed)
• 2 large Eggs (beaten)
• 45 ml Lemon Juice (freshly squeezed (about 3‑4 tbsp))
• 1 tsp Red Chili Powder (adjust for spice level)
• 1 tsp Roasted Cumin Powder (freshly roasted for aroma)
• 1 tsp Roasted Coriander Powder (adds earthy flavor)
• 0.5 tsp Ajwain (Carom Seeds) (helps prevent batter from becoming soggy)
• 1 tsp Kasuri Methi (Dried Fenugreek Leaves) (crushed)
• 2 tbsp Corn Flour (gives extra crispness)
• 2 tbsp Gram Flour (Besan) (base of the batter)
• 1 pinch Yellow Food Coloring (optional, for a bright hue)
• 2 cups Vegetable Oil (for deep frying; use a high‑smoke‑point oil)

Instructions

1. Trim and Slice Chicken

   Take half a chicken breast (about 250 g), cut it into long strips, then into bite‑size pieces.

   Time: PT10M

2. Boil Chicken

   In a medium saucepan add 2 cups water, 1 tsp salt and 1 tbsp ginger‑garlic paste. Bring to a boil, add the chicken pieces and cook 12‑15 minutes until just done. Reserve the broth.

   Time: PT15M

   Temperature: 100°C

3. Prepare Vegetables

   Thinly slice 1 large onion, finely chop 5 green chilies, and roughly chop a handful each of coriander and mint. Set aside.

   Time: PT10M

4. Boil and Mash Potatoes

   Place 3 medium potatoes in a pot, cover with water and boil 12‑15 minutes until fork‑tender. Drain, peel and mash until smooth.

   Time: PT15M

   Temperature: 100°C

5. Combine Chicken and Potatoes

   In the mixing bowl add the boiled chicken pieces and the mashed potatoes. Mix gently to distribute.

   Time: PT5M

6. Make the Batter

   To the bowl add 2 beaten eggs, sliced onion, chopped chilies, coriander, mint, 45 ml lemon juice, 1 tsp red chili powder, 1 tsp roasted cumin, 1 tsp roasted coriander, 0.5 tsp ajwain, 1 tsp crushed kasuri methi, 2 tbsp corn flour, 2 tbsp gram flour, pinch of yellow food coloring (optional), and enough reserved broth or water to form a thick but spoon‑able batter. Mix until everything is evenly coated.

   Time: PT10M

7. Rest the Batter

   Let the batter sit for 5 minutes. This allows the flours to hydrate and the flavors to meld.

   Time: PT5M

8. Heat Oil for Frying

   Pour 2 cups vegetable oil into a deep frying pan, heat over medium flame until the oil reaches about 180 °C (a small drop of batter sizzles immediately).

   Time: PT5M

   Temperature: 180°C

9. Fry the Pakoras

   Drop spoonfuls of batter into the hot oil, careful not to overcrowd. Fry 3‑4 minutes, turning once, until golden brown and crisp. Remove with a slotted spoon onto paper towels.

   Time: PT15M

   Temperature: 180°C

10. Drain and Serve

    Place fried pakoras on paper towels to absorb excess oil. Serve hot with ketchup, chutney, or yogurt dip.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

20 g

Fat

14 g

Fiber

3 g

Ingredient Substitutions

• Instead of Chicken Breast: Turkey breast
• Instead of Salt: Sea salt
• Instead of Ginger‑Garlic Paste: minced ginger and garlic
• Instead of Green Chilies: jalapeño, serrano
• Instead of Fresh Coriander Leaves: cilantro
• Instead of Potatoes: sweet potatoes
• Instead of Eggs: flax egg (1 tbsp flaxseed + 3 tbsp water)
• Instead of Lemon Juice: lime juice
• Instead of Red Chili Powder: cayenne pepper
• Instead of Roasted Cumin Powder: ground cumin
• Instead of Roasted Coriander Powder: ground coriander
• Instead of Corn Flour: rice flour
• Instead of Gram Flour (Besan): chickpea flour
• Instead of Vegetable Oil: canola oil, sunflower oil

Equipment Needed

• Cutting Board
• Chef's Knife
• Medium Saucepan
• Mixing Bowl
• Whisk or Spoon
• Deep Frying Pan or Wok
• Slotted Spoon
• Paper Towels
• Measuring Spoons

Critical Steps — Do Not Skip

• Boiling chicken with ginger‑garlic paste to remove raw smell
• Ensuring oil is hot (≈180 °C) before adding batter
• Not overcrowding the pan while frying
• Resting the batter for proper hydration

Chef Tips from the Video

• Use the leftover chicken broth as part of the batter liquid for extra depth.
• Add a pinch of baking soda to the batter for an even lighter, airy texture.
• For extra aroma, toast the cumin and coriander powders briefly before adding.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days; reheat in oven to regain crispness.

Freezer: Freeze in a single layer on a tray, then transfer to a zip‑lock bag for up to 1 month. Reheat directly in oven.

Room temperature: Not recommended; pakoras become soggy and may spoil.

Make-Ahead Tips

• Boil chicken and potatoes a day ahead; keep refrigerated.
• Prepare the batter up to 2 hours before frying and keep it covered in the fridge.
• Reserve the chicken broth; it adds flavor to the batter.

Frequently Asked Questions