Chicken Pakoras

11 February 2026 By

Serve Chicken Pakoras as delicious afternoon snacks or as a starter to a meal. For nibblers these snacks are, more often than not, a meal in themselves served with a side dish of dahl and a fresh crunchy salad.

Ingredients

Basic Batter 

  • 2 tsp melted ghee
  • ¾ cup chickpea flour
  • ½ cup urud dhal
  • ¼ cup rice flour

Fritters

  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp chilli powder
  • ½ tsp cumin powder
  • ¼ tsp asafoetida powder
  • ½ tsp cumin seeds, toasted
  • Salt to taste
  • Cold water as required
  • 1 red or brown onion, finely chopped
  • 1 tsp ginger paste
  • 1-2 green chillies, finely chopped
  • 1 sprig curry leaves, torn
  • 3 chicken thigh fillets, patted dry, sliced and marinated with a pinch of turmeric and chilli powders and salt.
  • Latasha’s Kitchen Zingy Tomato Chutney

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Method

  1. Mix chickpea flour, urud dahl and rice flour in a bowl then add melted ghee.
  2. Add turmeric, coriander, chilli, cumin powder and seeds, asafoetida and salt into the mixing bowl.
  3. Gradually add sufficient water to mix into a thick batter.
  4. Add onion, ginger, green chillies and curry leaves. Leave to stand for a few minutes.
  5. Heat oil in a kuali (small deep wok) or fryer until hot.
  6. Dip the marinated chicken into the batter, and deep fry until golden brown.
  7. Drain the pakoras on kitchen paper and serve hot with Latasha’s Kitchen Zingy Tomato Chutney.