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Punjabi Chicken Pakora (Crispy Ramadan Snack)

Punjabi Chicken Pakora (Crispy Ramadan Snack)

Punjabi Chicken Pakora is a classic iftar snack that every household loves during Ramadan. Crispy on the outside and juicy on the inside, these fried chicken bites are spiced to perfection and perfect with chutneys or yogurt dips.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 person
Course: Appetizer, Snack
Cuisine: Indian, pakistani
Ingredients Method Notes

Ingredients
  

Ingredients
  • 500 g Boneless Chicken Cut Into Bite-Sized Pieces
  • 1 Cup Gram Flour Besan
  • 2 Tbsp Rice Flour For Extra Crispiness
  • 1 Tsp Chili Powder
  • ½ Tsp Turmeric Powder
  • 1 Tsp Cumin Powder
  • 1 Tsp Coriander Powder
  • 1 Tsp Garam Masala
  • 1 Tsp Ginger-Garlic Paste
  • 2 Tbsp Yogurt
  • Salt To Taste
  • Water As Needed To Make Batter
  • Oil For Deep Frying

Method
 

Instructions
  1. Prepare the chicken: Wash and pat dry the chicken pieces.
  2. Make the batter: In a mixing bowl, combine gram flour, rice flour, chili powder, turmeric, cumin, coriander, garam masala, and salt. Add yogurt and ginger-garlic paste. Gradually add water to make a smooth, slightly thick batter.
  3. Coat the chicken: Dip each chicken piece into the batter, ensuring it’s evenly coated.
  4. Heat the oil: Heat oil in a deep frying pan over medium heat. To check if oil is ready, drop a tiny bit of batter—it should sizzle immediately.
  5. Fry the pakoras: Carefully drop the batter-coated chicken pieces into hot oil. Do not overcrowd the pan. Fry in batches until golden brown and crispy, about 5–6 minutes per batch.
  6. Drain excess oil: Remove pakoras with a slotted spoon and place on paper towels to remove extra oil.

Notes

  • For extra crispiness, add a pinch of baking powder to the batter.
  • Serve immediately for maximum crunch; they soften if left too long.
  • Adjust chili powder to control spiciness. For extra crispiness, add a pinch of baking powder to the batter. Serve immediately for maximum crunch; they soften if left too long. Adjust chili powder to control spiciness.