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Chicken Pakoras

Chicken Pakoras



  • TIME:

    30 Minutes


  • 750g chicken breast, cubed into small pieces
  • 4 green finger chillies, made into a paste or finely chopped
  • 2 tbsp ginger/garlic paste
  • 280g gram flour
  • 3 tbsp white vinegar
  • 300-400ml water
  • 1½ tsp salt or to taste
  • Oil for deep frying


  • 5 tsp crushed dried fenugreek leaves
  • 2 tsp carom seeds
  • 1½ tsp coriander powder
  • 1 tsp red chilli powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala


  • Cut the chicken into strips
  • Marinate the diced chicken with the ginger/garlic paste, green chilli paste, carom seeds, salt and white vinegar and leave to one side
  • In a mixing bowl, prepare the batter: add the gram flour followed by the red chilli powder, turmeric powder, coriander powder, garam masala and dried fenugreek
  • Add enough water to the seasoned flour mixture to form a thick batter (gravy-like consistency). Use a whisk if preferred
  • Dip marinated chicken pieces into the batter, coat well and deep fry at 180°C for 4-5 minutes until golden brown and until chicken is fully cooked.
  • Garnish as desired and serve.
Beyond Brilliant Book

Beyond Brilliant

Over 40 fabulous recipes from the kitchens of The Brilliant Restaurant.