Chicken pakora by Chef Sara Riaz

By on September 27, 2011

  Chicken pakora by Chef Sara Riaz


500 gm boneless chicken
1 egg
2 tbsp rice flour
2 tbsp gram flour
2 tbsp plain flour
2 tbsp corn flour
1/2 cup chopped onion
3 green chilies, finely chopped
1 tbsp fresh coriander leaves, finely chopped
1 tsp red chili, crushed
1 tsp coriander seeds, crushed
1 tsp cumin seeds, roasted & crushed
1 tsp salt
1/2 tsp turmeric powder
Oil for deep frying


Wash Chicken and cut into small cubes.
In a bowl, combine together gram flour, rice flour, corn flour and plain flour.
Also add egg, red chili, coriander seeds, cumin seeds, turmeric powder and salt.
Mix until well combined.
Now add chopped onion, green chili and coriander leaves.
Put chicken pieces in the batter.
If the mixture is not coating the chicken pieces, add  2 tablespoon water.
Mix well.
Heat oil in a deep pan or wok.
Deep fry chicken pakoras on low heat for 10 minutes or until golden brown.
Take it out from the oil and drain on kitchen paper.
Chicken Pakora is ready now.
Serve hot with Chilli Pakora Sauce