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Punjabi Chicken Pakora (Fritters): Lahore Special

I've been cooking for my family for the past five years. This Lahori-style pakora recipe is special to me as it comes from my grandmother.

Spicy and crunchy chicken pakora

Spicy and crunchy chicken pakora

Lahori-Style Pakora: Beloved Teatime Snack

Pakora (also spelled pakoda) are a much-loved traditional snack in both India and Pakistan. They are delicious and crunchy bite-sized boneless chicken fritters that are wonderfully spiced and deep-fried. Kids and adults alike enjoy this snack.

There are different varieties of pakora, including bread pakora, onion pakora, spinach pakora, potato pakora, paneer pakora, and chicken pakora. Most of these can be found on Indian and Pakistani restaurant menus, and they are also popular street foods.

I like to make pakora as an evening teatime snack or as an appetizer for a meal. It also makes a great snack for guests. Ramadan is another time when I traditionally prepare this dish.

These spicy, crunchy fried chicken bites can be made in a variety of ways. The recipe I am sharing here is how my grandmother used to make it for us, so it's a Lahori-style recipe. The recipe comes together quickly and it takes no more than 30 minutes to prepare. Serve it with mint chutney or ketchup and enjoy!

Ingredients

  • 250 grams boneless chicken, cut into strips or cubes
  • 1 medium onion, chopped
  • 3-4 green chilies, crushed
  • 2 tablespoons ginger-garlic paste
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ajwain (carom seeds)
  • 1/4 teaspoon kalonji (nigella seeds)
  • 1/4 teaspoon white zeera (white cumin seeds)
  • 1 tablespoon salt, or to taste
  • 1 teaspoon dry coriander, crushed
  • 2 tablespoon fresh coriander
  • 1/2 cup besan (gram flour)
  • 1/2 teaspoon baking soda
  • 3 teaspoons cornflour
  • 4 tablespoon water, or more as needed
  • oil, for deep-frying

Instructions

  1. Wash the chicken and place it in a bowl. Add the onions, besan, cornflour, baking powder, spices, green chilies, ginger-garlic paste, and fresh coriander.
  2. Add water and mix well. The consistency should be slightly thick (see photo below).
  3. Heat oil in a wok for deep-frying. Check the temperature of the oil by dropping in a small portion of the dough.
  4. Using a tablespoon, take small portions of the dough mixture and drop them one by one into the hot oil. Do not crowd the pan as the chicken needs enough space to cook properly.
  5. After 1 to 2 minutes, start stirring. Fry the chicken pakora until golden brown and crisp.
  6. Dish out and serve hot with mint chutney or ketchup. My personal preference is for mint chutney. Enjoy!

Photo Guide

Wash the chicken and place it in a bowl.

Wash the chicken and place it in a bowl.

Scroll to Continue

Read More From Delishably

Add onions, besan, cornflour, and baking powder.

Add onions, besan, cornflour, and baking powder.

Add spices, green chilies, and ginger-garlic paste.

Add spices, green chilies, and ginger-garlic paste.

Add fresh coriander.

Add fresh coriander.

Add water and mix well.

Add water and mix well.

Thoroughly combine the ingredients. The consistency should be slightly thick.

Thoroughly combine the ingredients. The consistency should be slightly thick.

Heat oil in a wok for deep-frying. Check the temperature of the oil by dropping a small portion of the dough.

Heat oil in a wok for deep-frying. Check the temperature of the oil by dropping a small portion of the dough.

Using a tablespoon, take small portions of the mixture and drop them one by one into the hot oil to fry. Do not crowd the pan as the chicken needs enough space to properly cook.

Using a tablespoon, take small portions of the mixture and drop them one by one into the hot oil to fry. Do not crowd the pan as the chicken needs enough space to properly cook.

After 1 to 2 minutes, start stirring. Fry the chicken pakora until golden brown and crisp.

After 1 to 2 minutes, start stirring. Fry the chicken pakora until golden brown and crisp.

Dish out and serve hot with mint chutney or ketchup. I prefer mint chutney. Enjoy!

Dish out and serve hot with mint chutney or ketchup. I prefer mint chutney. Enjoy!

© 2022 Misbah Sheikh

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