Chicken Pakoda

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This non-vegetarian delicacy brings a glee on faces, when it sizzles in your kitchen.

For all those hard core non-veggies, or someone who’ve been told to avoid gravy and masala food, this is a perfect delight. Be it your daily evening snacks or some light occasion, the crunchy tang coming out of it will make you a superstar overnight. Easy to cook and  the zest of Indian aroma will leave your taste-buds happy. Try this non-veg snack ASAP.

Preparation Time: 15 Minutes

Cooking Time: 10 Minutes


  • 1 Pound-Chicken
  • 1 tsp-Garlic and Ginger paste
  • 1- Onions Chopped
  • 1/4 cups – Coriander leaves (chopped)
  • Some Mint leaves (hatchet)
  • Salt- to taste
  • 1 cup- Gram Flour
  • 2 tbsp- Maida
  • 2 tsp- Rice Flour
  • 2 tsp- Chilli Powder
  • 1 pinch of Turmeric powder
  • 1 tsp of Garam Masala
  • Oil for deep frying


  • Wash and slice the chicken in small chunks.
  • Boil it in the water to make it soft.
  • Drain the chicken chunks out well.
  • Keep it aside to cool.
  • Now blend all the items (Gram flour, maida, rice flour, ginger-garlic paste, onions, mint-leaves, coriander leaves, chilli powder, turmeric powder, garam masala, salt)  in a bowl well, and add some water to make a thick paste.
  • Add the chicken chunks in this besan mixture.
  • In a kadai or a pan, deep fry the small chunks in the heated oil till it brusque.
  • You may now serve it with ‘dhania ki chutney’ or any other sauce of your choice.