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Simple Chicken Pakora and Red Sauce Recipe


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

I was searching online for the recipe for chicken pakora, especially the chicken pakoras served with a wonderful red sauce that the 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 tblsp plain flour
  • 2 tblsp 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 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 from oil and leave 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 inside 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 tblsp tomato ketchup
  • 2 tblsp 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 refrigerator. Adjust to taste.

Pakora sauce 3

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

Mix well and chill.

I tried all three and they were all delicious.


David on October 07, 2015:

NO/1 pakora sauce just the best

IzzyM (author) from UK on May 04, 2015:

Try deep frying them in batter! Is popular here but not for me...

Akriti Mattu from Shimla, India on May 03, 2015:

Ya we have Mars Bars but they're not really popular.Maybe soon.

IzzyM (author) from UK on May 03, 2015:

Not unless deep fried Mars Bars have caught on...

Akriti Mattu from Shimla, India on May 03, 2015:

Sure so have you brought a lot of your snacks to India :)

IzzyM (author) from UK on May 03, 2015:

Indian pakoras are hugely popular in my country! Preferably made by Indians of course, but sometimes it is nice to make them at home. Be proud that you have brought such delicious snacks to Western nations, and thanks!

Akriti Mattu from Shimla, India on May 02, 2015:

Hey so good to see a person from another culture and country writing about a snack from my country. Cheers.

Ravi and Swastha from London, Canada on May 06, 2014:

Wow. This recipe looks awesome to try at home. Good work. Thumps up !

IzzyM (author) from UK on January 05, 2014:

Sorry, should have said. One small tub. Don't have one in the house at the moment to give exact amount. There is probably about 4 tablespoons in a small tub, maybe 5.

degs on January 05, 2014:

how much yoghurt do you use in sauces 2 and 3?

IslandBites from Puerto Rico on June 26, 2013:

Great sauces recipes!

Susan from India on March 25, 2013:

This recipe sounds interesting. Eagerly waiting to try them out soon. Thanks for sharing.

IzzyM (author) from UK on March 15, 2012:

Thanks Lady_E, this is one hub I will be referring to often myself - at least until I memorize the ingredients!

Elena from London, UK on March 15, 2012:

Great Recipe, Izzy. Healthy too. I can smell it from here.


IzzyM (author) from UK on March 15, 2012:

We've got an Iceland store 20 minutes away, plus Carrefour, Lidl, Mercadona etc, but no bus service and I've no car, so it's all limited. Having said that, I can buy everything I need except for the gram flour locally, and its lovely with plain flour so why change?

tapasrecipe from Spanish tapas land on March 14, 2012:

must try this one, we used to live in the mountains of andalucia, more donkeys than people,but now we live on the coast, we are so lucky to have morrisons 45 minutes away, supersol, mercadona, lidl all ok but so limited for choice.

IzzyM (author) from UK on March 14, 2012:

Yes but not locally unfortunately. Even so, I have found that making up this recipe with plain flour works just as well so I'm not worried. Thanks for looking that stuff up :)

Krys W from Abertawe, Cymru on March 14, 2012:

I believe that you can even get harina de garbanzos (= gram flour) in Spain.

Spanish Wikipedia tells me: "La harina de garbanzos es el producto obtenido de pulverizar finamente el garbanzo. Tiene otros nombres, como harina chana o besan"

IzzyM (author) from UK on March 14, 2012:

@ writeangled, I was half-thinking that garbanzos might be chickpeas but I'm not very good with legumes so wasn't sure. Thanks for that, I can indeed get garbanzos.

@ Curry fan, thanks for that, will go change it LOL - mince on the brain me! (You can take the person out of Scotland but...) Getting back to the sauce, it seems to need to steep overnight for the flavours to come through (even the texture changes).

Curryfan. on March 14, 2012:

Hello Izzy, many thanks for this super looking recipe. I will try it as soon as I can. In your sauce recipe I realised you meant mint sauce but "mince sauce" might puzzle a few less experienced punters.

Krys W from Abertawe, Cymru on March 14, 2012:

I'm surprised you cannot get chickpeas. They are apparently the second most cultivated legume in Spain and are considered to be a dietary staple.

They feature in dishes such as Potaje De Garbanzos, Cocido Madrileño, Garbanzos con espinacas and Puchero, for example.

IzzyM (author) from UK on March 14, 2012:

Yes I read you can do that if you can't get the flour ready made. I couldn't even get the chickpeas, never mind the flour! lol Still worked out OK with plain flour.

jenubouka on March 14, 2012:

Looks perfect to me!! Guess where I just came from....yep the store, did have a question, I was able to get dried chickpeas, thought I could grind them into a flour, will this work?

IzzyM (author) from UK on March 14, 2012:

You will love it! Oh the decadence of having chicken pakora at 5am! Well, maybe 5.30am LOL It is amazing how quickly chicken cooks in water where it is chopped up into little pieces, but none of those bites were raw. They were just perfect! And they were very filling too. Oh and that top photo only shows about half (or less) of the batch I made at that time. I was trying to make it look artistic, but I guess that's not my strong point!

jenubouka on March 14, 2012:

Wow, Yum! It is 5am right now where I am and I am seriously wanting to eat this, like now. I love the technique of poaching the chicken, then deep frying the little pieces of heaven in oil. The batter sounds incredible as well as the sauces. So on the "to make now" list. Awesome!!

IzzyM (author) from UK on March 13, 2012:

I made it twice this evening, because after I'd made it for my tea, he decided he wanted it for his supper! I'll be an expert in no time LOL. Thanks for commenting, and if you do try it, come back and tell me what you think!

Mary Hyatt from Florida on March 13, 2012:

Well, you have taught me how to make something new and different. Looks yummy. Thanks for the recipes.

IzzyM (author) from UK on March 13, 2012:

I love onion bhajis too, if you have the recipe. Oh don't bother - just found it https://hubpages.com/food/Very-easy-to-make-Onion-...

That's another one for me to try, that and vegetable pakora. You need to try the recipe I just posted - so much cheaper than buying them from the takeaway and so easy to make!

Maddie Ruud from Oakland, CA on March 13, 2012:

I love pakoras. I've never made them at home, but I have made bhajis, which are similar but made of onion rather than chicken or veg.

IzzyM (author) from UK on March 13, 2012:

Arlene, give this a go, you will love it! It is traditionally Indian but of course Pakistanis make it too. I don't think the Chinese do. It is finger food, so you just make them and eat them, dipping them into the sauce as you go along, and they are wonderful! It is quite hot and spicy (but not overly) but this is where the cool onions served with them come into their own. And if you have any batter left over, chop up bits of onion into tiny pieces, roll it in the batter, and fry them too. I had enough batter left for one onion one, and it was lovely :)

IzzyM (author) from UK on March 13, 2012:

Gordon, I made the sauce up last night and it tasted nothing like what it should. But left overnight in the fridge, and today it was spot on. I didn't follow the recipe exactly, because I wasn't going to waste all that Heinz ketchup up it wasn't spot on, so I made up about half quantities. Maybe some minor adjustments and it'll be perfect but that is more or less it. Might try it with fresh mint leaves from the garden instead of sauce. Let me know how you get on with it, like I said I just used plain flour/cornflour mixed instead of gram flour and it was fine.

Arlene V. Poma on March 13, 2012:

I'm too used to dining at the tame neighborhood Chinese restaurants here in California, so this dish is new to me. I like the way the recipe is written, and I like the photographs. I would also like the chicken pakora in the first photograph to jump onto my dinner plate. Bookmarked, voted up and everything else.

Gordon Hamilton from Wishaw, Lanarkshire, United Kingdom on March 13, 2012:

Looks great, Izzy! Glad you found some sauce recipes.

This is particularly interesting to me for two reasons.

1) I want to try the sauce! :)

2) This is hard to believe of a virtual carnivore but I have never tasted a chicken pakora that I've liked. I love vegetable pakora, mushroom pakora, cauliflower pakora and others but (all over Scotland, England and Germany) every chicken pakora I have ever tasted has had the texture of my fishing wellies and has been immediately binned!

I promise to try this ASAP and let you know how it goes :)

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