Crispy Homemade Chicken Pakora (Air Fryer Option)

5 from 4 votes

Crispy & spicy chicken bites, coated in gram flour and deep fried to perfection

Prep Time3 20

Cook Time20

Total Time3 40

Course: Appetizer, Snack

Cuisine: Indian

Diet: Gluten Free, Hindu

Servings:

1.1 lb (~500g) chicken thighs boneless & skinless
2 scallions finely chopped
2 tablespoon cilantro leaves finely chopped
3 indian green chillies (hot) finely chopped, adjust to taste
6-8 curry leaves finely chopped , substitute with dried or fresh mint or use dry fenugreek leaves (kasuri methi)
1 tablespoon garlic paste
½ tablespoon ginger finely chopped (you could use ginger garlic paste and skip chopped ginger)
1.5 tablespoon lemon juice
1 teaspoon red chilli powder (hot)adjust to taste
½ teaspoon turmeric powder
1 teaspoon garam masala
¼ teaspoon black pepper powder
2-3 tablespoon greek yogurt or use thick yogurt, not too sour
1.5 teaspoon salt adjust to taste
⅛ teaspoon baking soda
½ cup besan gram flour, use chickpea flour
3 tablespoon rice flour or use cornstarch
Oil for deep frying

On a cutting board, using a sharp knife, finely chop the fresh cilantro leaves, curry leaves, scallions and green chillies(if using).
On another cutting board (preferably plastic), using a sharp knife, cut chicken thighs into 1 to 1.5 inch pieces. Place chicken in a large mixing bowl.

Add the all the spice powders, chopped herbs, lemon juice, green chillies,yogurt and salt to the chicken.
Using hands, mix the chicken very well until its fully coated in the marinade.
Tip - I recommend wear gloves while mixing the chicken with marinade, helps in protecting hands against turmeric stains and also wont make hands smell of spices.
You could just keep the chicken aside for 10-15 minutes and then make pakoras. I usually leave it to marinate (refrigerated) for good 3-5 hours.

Take the marinated chicken out of the refrigerator 30 minutes prior to frying.
Heat 2-3 inch oil in a kadai (indian wok) or cast iron skillet on medium high heat.
Tip - Don't add too much oil for frying. You wont be able to re use the oil in which pakoras are fried. Add more oil as needed during frying process.
Add besan, baking soda and rice flour to the chicken. Using hands mix again to coat the chicken. No need to add water, it is okay if the flour appears a bit dry- will make for a crispier pakora.
To check the temperature of oil, add a piece of chicken in it. It should sizzle for a little bit and rise to the top (but not too quickly).
Add the chicken one piece at a time in hot oil. After adding the chicken, don't touch for next 2-3 minutes. Don't overcrowd the pan and also make sure that the heat is constant else the pakoras will start becoming soggy.
Fry the chicken for 3-4 minutes or until the coating appears golden brown crispy and chicken is cooked through. To give you an idea, I had 1.1 lb of chicken and I fried it in 4 small batches in a 8 inch cast iron skillet. Took me about 20 minutes.
Tip - While you fry next batches, keep the previous batches warm in a allow oven. However don't leave in oven for too long else the pakoras start drying up,
Once fried to golden brown, pick up the pakoras using a slotted spoon and drain on a paper towel. Immediately sprinkle with chaat masala.

Preheat your air fryer to 360F for 2-3 minutes. Place the chicken pakoras in a single layer in the basket. Spray some oil on top. Cook for 6-8 minutes. Open the basket, using tongs, flip the chicken. Bump the temperature to 375F. Cook for 3-4 minutes. Done!

Nutrition information is and estimation only.
Chicken Prep : Cut chicken into small, bite-sized pieces for uniform frying.

You could add kasuri methi (dry fenugreek leaves) or mint leaves if you prefer the flavor instead of curry leaves.

Check the Seasoning - Once your oil is hot, fully fry a single pakora and taste it to make sure that the salt is right. Else adjust the salt as needed and then go on to fry the rest of the pakoras.

Think texture - I like to add texture by including finely chopped herbs and finely chopped ginger. Use chopped green chillies, do not add pastes of everything.

If you don't have rice flour, you could use cornstach. Do add the baking soda for the perfect crispy texture.

If you prefer using thermometer while frying. Heat the oil to around 350-375°F (175-190°C). This oil temperature ensures that the pakoras cook evenly and turn out crispy.