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Simple Chicken Pakora and Red Sauce Recipe

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Izzy is a longtime online writer who loves writing about a wide range of topics—from recipes to gardening to exotic plants.

Chicken pakora and red dipping sauce

Chicken pakora and red dipping sauce

A Taste of Home

I was searching online for the recipe for chicken pakora, especially the chicken pakoras served with a wonderful red sauce that Asian restaurants sell in Scotland.

Living as I do so far from my homeland, there are no Indian restaurants here, nor are the ingredients easy to buy locally for many of the recipes I came across.

Luckily, I found a couple that fit my needs and took a little bit from one and a little from others to fashion some sort of recipe together with the ingredients I could get a hold of, and this is the result.

It is delicious!

This recipe is very quick to make up—probably about 15 minutes in total.

Cook Time

Prep timeCook timeReady inYields

10 min

5 min

15 min

4 people

Ingredients for Chicken Pakora (serves 1 or 2)

  • 2 tablespoons plain flour
  • 2 tablespoons gram flour, or can be substituted with cornflour, as I tried, because there is no gram (ground chick-pea) flour to be bought locally.
  • 1 level teaspoon baking powder
  • ½ teaspoon bicarbonate of soda—skip this and the baking powder if using gram flour.
  • 1 teaspoon red chilli powder
  • 1 teaspoon turmeric
  • ½ teaspoon salt
  • 1 teaspoon coriander powder or dried leaf
  • 1 teaspoon garam masala or tikka masala, whichever you have in
  • ½ teaspoon curry powder
  • Pinch of yellow color, or red or orange. I had orange in.
  • 2 teaspoons lemon juice
  • 1 egg
  • Some cold water
  • 1 chicken fillet
Pakora batter

Pakora batter

How to Make Chicken Pakoras

  1. Chop the chicken up into bite-size pieces, cover it with water in a pan, and put on to boil.
  2. Put all the dried ingredients in a bowl and mix well.
  3. Add the egg, mix in well, then add a little water, beating well, until you reach a smooth batter.
  4. Put about an inch of oil in a wok or frying pan and put on to heat.
  5. While it is heating, drain the cooked chicken, and toss in to the batter mix.
  6. When you can fry a tiny square of bread in the oil, start spooning mixtures of the chicken and batter into the hot oil. Use two serving spoons to do this and make sure each piece of chicken is well coated.
  7. Turn your pakora pieces to ensure they are fried all over.
  8. When they change to a nice golden brown, remove them from the oil and leave them to drain on kitchen paper.

Serve with a nice cooling sauce that you prepared earlier and kept in the fridge to chill, and some chopped raw onions, tomatoes and perhaps some shredded lettuce.

Word of warning. Chicken pakoras cook almost instantly when you put them into the hot oil, so don't walk away from the cooker at this point. You may find you are turning and lifting out the cooked pieces within 30 seconds of adding them, depending on how hot your oil is.

Pakora sauces

Pakora sauces

Pakora Sauce Recipes

A nice simple red pakora sauce is:

  • 2 tablespoons tomato ketchup
  • 2 tablespoons water
  • ½ teaspoon of salt
  • ½ teaspoon of sugar
  • 1 teaspoon lemon juice
  • ½ teaspoon of mint sauce
  • ½ teaspoon red chilli powder, or miss this out if you want your sauce to be cool

Mix all ingredients together and leave in the refrigerator for several hours, or overnight, to cool.

Pakora sauce 2

  • I natural yogurt
  • ½ teaspoon of salt
  • ¾ teaspoon of red chilli powder (or a few chilli seeds if you have them in instead)
  • ½ teaspoon mint sauce.

Mix all together and chill in the refrigerator. Adjust to taste.

Pakora sauce 3

  • I natural yogurt
  • 1 tablespoon tomato ketchup
  • ½ teaspoon red chilli powder
  • ½ teaspoon mint sauce.

Mix well and chill.

I tried all three and they were all delicious.