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Chicken Pakora

Pakora can be made from almost anything and while the Vegetarian pakoras are most popular and these non-veg versions are just as delicious.


  • 1 chopped onion
  • 15 oz. finely chopped chicken tenderloin
  • 2 teaspoons ginger paste
  • 2 teaspoons garlic paste
  • 2 tablespoons finely chopped cilantro
  • 12 coarsely chopped curry leaves
  • 1 teaspoon dhana-jeera powder cumin-coriander powder
  • 1/2 teaspoon red chile pepper cayenne pepper
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon aamchur powder dried mango powder
  • 3/4 teaspoon salt
  • 1/3 cup chickpea flour/besan
  • 2 tablespoons rice flour
  • oil for frying
  • 2 tablespoons ghee clarified butter


  • Combine onion, chicken, ginger, garlic with all of the herbs and spices. Mix to combine.
  • Add besan and rice flour.
  • Add 1/4 cup water and mix well to combine.
  • Heat ghee and enough oil for deep frying.
  • Using wet hands, form mix into balls using about 2 tablespoons for each ball.
  • Place in the hot oil and fry until golden brown on all sides.
  • Drain on paper towels.
  • Serve with your favorite chutney.
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