Crispy Chicken Pakoras

Now then……These are a little something that I have created myself . And if I do say so they are quite moreish and there never seems to be anything left no matter how many a put in the centre of the table as a starter …….so check them out.


Chef’s Knife,Sieve,Deep Fat Fryer or Deep Saucepan ,2 plates ,1 Large Bowl , 1 Small Bowl,Fork.


CHICKEN Breast or thigh as much as you want but I usually use 3 large breasts for 6 people. Make sure as always you trim the excess fat off , check for small bones and remove any signs of blood.

  • 1 Cup full of Gramm Flour or Besam Flour
  • 1 Teaspoon of Chilli Flakes
  • I level Teaspoon of Ground Cumin
  • 1 Level Teaspoon of Ground Corriander
  • 1/2Teaspoon of Ground Tumeric
  • 1 teaspoon full of Paprika
  • 1 teaspoon of Garam Masala
  • 1 Cup of warm water
  • 2 Eggs beaten
  • Salt and Pepper to taste
  • 1 Ltr of Sunflower Oil

Cooking Method

  • Firstly add all of the Spices and Flour together in a bowl and mix thoroughly.
  • Heat up the Oil to a medium heat. Check the temp by dropping a bit of the spice mixture mixed with a bit of water mixed together into the pan and see if it rises with a nice yellowy brown colour . If too brown then reduce the heat,
  • There are 2 way of making the coating ,1. With water ,2 Without Water. If you want to make the coating more like a batter then obviously mix the water in with the spices and flour and this will make a thick sticky batter.Then simply drop these a few at a time into the pan.
  • If you prefer a lighter batter then firstly coat the chicken pieces a few at a time in the beaten eggs and then coat in the flour and spice mixture then into the pan.
  • A third option is to add fine breadcrumbs into the flour mixture which will give this an even crispier result.
  • Which ever option you use just test one or 2 pieces of the chicken to make sure they are cooked through before serving.
  • I have always use the egg with the flour mixture as it tends too look nicer .
  • If you want to spice these up a bit then add a couple of finely chopped Green Chillies to the flour mixture…just make sure you have plenty of ilk or bread if its too hot as both will calm your tastebuds down after.
  • So once you’ve decided which coating you prefer you simply drop the pieces of chicken into the Fryer a few at a time wait for them to turn colour and crisp up making sure the chicken is also cooked.
  • Once they are ready remove them fro the fryer onto a place with kitchen towel on to absorb any excess oil and then present them on side plates dressed with salad .And company these with Mint Yoghurt Dip ,Chilli Dip or Mango dip .(Check out Dips section if you want to make your own.