Get ready to indulge in a flavorful culinary journey with our collection of 20 crispy chicken pakora recipes! This popular Indian snack has gained worldwide recognition for its irresistible combination of crunchy exterior and juicy interior. Whether you’re a fan of spicy or savory flavors, we’ve got you covered with an array of mouthwatering variations.
From classic Spicy Chicken Pakoras with Mint Chutney to innovative twists like Cheesy Chicken Pakoras with Jalapeños, each recipe is carefully crafted to tantalize your taste buds. So go ahead and take a step into the world of crispy chicken pakoras – we’re excited to share these mouthwatering creations with you!
Spicy Chicken Pakoras with Mint Chutney
A flavorful Indian-inspired snack that combines crispy fried chicken strips with a cooling mint chutney, perfect for any occasion.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into small strips
– 1 cup all-purpose flour
– 1 teaspoon cumin powder
– 1/2 teaspoon garam masala powder
– 1/4 teaspoon cayenne pepper (optional)
– 1/2 cup plain yogurt
– 1/2 cup water
– Vegetable oil for frying
– Mint Chutney (recipe below)
Instructions:
1. In a bowl, mix together flour, cumin powder, garam masala powder, and cayenne pepper (if using).
2. Dip each chicken strip into the yogurt mixture, then coat with the flour mixture.
3. Fry the coated chicken strips in hot oil until golden brown, about 5-6 minutes.
4. Drain on paper towels.
Mint Chutney:
– 1 cup fresh mint leaves
– 1/2 cup cilantro leaves
– 1 tablespoon lemon juice
– Salt to taste
Combine all ingredients and blend into a smooth paste. Serve with the Spicy Chicken Pakoras.
Cooking Time: 15-20 minutes
Cheesy Chicken Pakoras with Jalapeños
Elevate your snack game with these crispy and flavorful cheese-filled chicken pakoras, infused with the perfect balance of spicy kick from jalapeños.
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into small pieces
– 1 cup gram flour (chickpea flour)
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 teaspoon cayenne pepper
– 1/4 cup grated cheddar cheese
– 1 jalapeño pepper, seeded and finely chopped
– Vegetable oil for frying
Instructions:
1. In a bowl, mix together gram flour, salt, baking powder, and cayenne pepper.
2. Add the chicken pieces to the mixture and coat evenly.
3. Heat about 1 inch of vegetable oil in a deep frying pan over medium-high heat.
4. Fry the coated chicken pieces until golden brown (about 5-6 minutes).
5. Drain on paper towels and set aside.
6. In a separate pan, melt 2 tablespoons of butter over medium heat. Add the grated cheese and chopped jalapeño; stir until melted and smooth.
7. Serve the crispy pakoras with the cheesy jalapeño sauce for an unforgettable treat.
Cooking Time: 15-20 minutes
Herbed Chicken Pakoras with Coriander Dip
Elevate your snack game with these crispy and flavorful Herbed Chicken Pakoras, served with a refreshing Coriander Dip. This classic Indian street food gets a modern twist with the addition of aromatic herbs.
Ingredients:
For the Pakoras:
– 1 pound boneless, skinless chicken breast, cut into small pieces
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup chopped fresh cilantro
– 1/4 cup chopped fresh mint
– 1/2 teaspoon garam masala powder
– Salt, to taste
– Vegetable oil, for frying
For the Coriander Dip:
– 1/2 cup plain yogurt
– 1 tablespoon freshly chopped coriander leaves
– 1 tablespoon lemon juice
– Salt, to taste
Instructions:
1. In a bowl, mix together flour, cornstarch, cilantro, mint, garam masala powder, and salt.
2. Add the chicken pieces and marinate for at least 30 minutes.
3. Heat oil in a deep frying pan. Fry the chicken until golden brown, about 5-6 minutes.
4. Serve with Coriander Dip made by mixing yogurt, coriander leaves, lemon juice, and salt.
Cooking Time: 20-25 minutes
Garlic Butter Chicken Pakoras
Elevate your snack game with these crispy and savory Garlic Butter Chicken Pakoras, perfect for a quick indulgence or as an appetizer.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into small pieces
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup lukewarm water
– Vegetable oil for frying
– Garlic butter mixture (see below)
– Chopped cilantro or scallions for garnish (optional)
Garlic Butter Mixture:
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter, softened
– Salt and pepper to taste
Instructions:
1. In a large bowl, mix together flour, baking powder, salt, and black pepper.
2. Gradually add lukewarm water to the dry ingredients and mix until a thick batter forms.
3. Dip each chicken piece into the batter, allowing excess to drip off.
4. Heat vegetable oil in a deep frying pan or a deep fryer to 350°F (175°C).
5. Fry the battered chicken pieces for 5-6 minutes on each side, or until golden brown and crispy.
6. Remove from oil and drain on paper towels.
7. Serve hot with garlic butter mixture drizzled over the top, garnished with chopped cilantro if desired.
Cooking Time: Approximately 15-20 minutes
Tandoori Style Chicken Pakoras
These crispy fried fritters filled with tender chicken and aromatic spices are a delicious twist on the classic Indian snack. Perfect for a quick evening meal or as an appetizer at your next gathering.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into small pieces
– 1/2 cup besan (gram flour)
– 1/4 cup cornstarch
– 1 tablespoon tandoori masala powder
– 1 teaspoon garam masala powder
– 1/2 teaspoon salt
– 1/4 teaspoon baking soda
– 1 egg, beaten
– Vegetable oil for frying
– Chopped cilantro or scallions for garnish (optional)
Instructions:
1. In a bowl, mix together chicken, besan, cornstarch, tandoori masala powder, garam masala powder, salt, and baking soda.
2. Add the beaten egg to the mixture and mix until just combined.
3. Heat about 2-3 inches of vegetable oil in a deep frying pan over medium-high heat.
4. Using a spoon, drop small portions of the chicken mixture into the hot oil.
5. Fry for 3-4 minutes or until golden brown, then remove from oil with a slotted spoon.
6. Drain excess oil on paper towels and serve hot. Garnish with chopped cilantro or scallions if desired.
Cooking Time: Approximately 10-12 minutes.
Crispy Chicken Pakoras with Tamarind Sauce
Experience the perfect blend of crispy, spicy, and tangy flavors with these mouthwatering Crispy Chicken Pakoras served with a side of zesty Tamarind Sauce.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into small pieces
– 1 cup gram flour (chickpea flour)
– 1/2 teaspoon cumin powder
– 1/2 teaspoon coriander powder
– 1/4 teaspoon cayenne pepper
– 1/2 teaspoon salt
– 1/4 cup lemon juice
– 1/4 cup water
– Vegetable oil for frying
– Tamarind Sauce (recipe below)
Tamarind Sauce:
– 1/2 cup tamarind paste
– 1/4 cup water
– 2 tablespoons sugar
– Salt, to taste
Instructions:
1. In a bowl, mix together gram flour, cumin powder, coriander powder, cayenne pepper, and salt.
2. Add the chicken pieces to the mixture and marinate for at least 30 minutes.
3. Heat oil in a deep frying pan over medium-high heat. Fry the chicken until golden brown (about 5-7 minutes). Drain on paper towels.
4. To make the Tamarind Sauce, combine tamarind paste, water, sugar, and salt in a bowl. Stir well.
5. Serve the crispy chicken pakoras with the tangy Tamarind Sauce for an unforgettable snack or meal.
Cooking Time: 15-20 minutes
Lemon Pepper Chicken Pakoras
Elevate your snack game with these crispy and flavorful Lemon Pepper Chicken Pakoras, perfect for a quick appetizer or party treat.
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into small pieces
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/2 teaspoon lemon pepper seasoning
– 1/4 teaspoon garlic powder
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup lemon juice
– 1/2 cup buttermilk
– Vegetable oil for frying
Instructions:
1. In a large bowl, combine flour, baking powder, lemon pepper seasoning, garlic powder, salt, and black pepper.
2. Add the chicken pieces to the dry mixture and toss until coated.
3. In a separate bowl, whisk together lemon juice and buttermilk. Add the wet mixture to the chicken and mix well.
4. Heat about 1-2 inches of vegetable oil in a deep frying pan over medium-high heat.
5. Once hot, add the chicken pieces in batches (do not overcrowd) and fry for 3-4 minutes or until golden brown.
6. Remove from oil and drain on paper towels.
Cooking Time: 10-12 minutes
Curry Leaf Infused Chicken Pakoras
Elevate your snack game with these flavorful and aromatic Curry Leaf Infused Chicken Pakoras. The combination of crispy fried chicken, pungent curry leaves, and tangy tamarind chutney is a match made in heaven.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons plain yogurt
– 1 teaspoon lemon juice
– 1/2 teaspoon garam masala powder
– 1/4 teaspoon cumin powder
– 1/4 teaspoon coriander powder
– 1/2 teaspoon salt
– 1/4 cup chopped fresh curry leaves
– Vegetable oil for frying
– Tamarind chutney, for serving (store-bought or homemade)
Instructions:
1. In a bowl, whisk together yogurt, lemon juice, garam masala powder, cumin powder, coriander powder, and salt.
2. Add the chicken pieces to the marinade and mix well. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Heat oil in a deep frying pan over medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off.
4. Fry the chicken in batches until golden brown, about 5-6 minutes per batch.
5. Drain the pakoras on paper towels and serve hot with tamarind chutney.
Cooking Time: 20-25 minutes
Chicken Pakoras with Coconut Chutney
A popular Indian street food, chicken pakoras are a delightful combination of crispy fried chicken and flavorful spices. Serve them with a side of creamy coconut chutney for a match made in heaven.
Ingredients:
For the Chicken Pakoras:
– 1 pound boneless, skinless chicken breast or thighs, cut into small pieces
– 1/2 cup besan (gram flour)
– 1/4 cup cornstarch
– 1/4 cup yogurt
– 1 tablespoon lemon juice
– 1 teaspoon garam masala powder
– Salt, to taste
– Vegetable oil, for frying
For the Coconut Chutney:
– 1 cup fresh coconut, grated
– 1/2 cup green chilies, chopped
– 1 small onion, finely chopped
– 1/4 cup yogurt
– 1 tablespoon lemon juice
– Salt, to taste
Instructions:
1. Mix chicken with besan, cornstarch, yogurt, lemon juice, garam masala powder, and salt.
2. Heat oil in a deep frying pan and fry the chicken until golden brown.
3. Drain excess oil and serve hot with coconut chutney.
Cooking Time: 20-25 minutes
Smoky Paprika Chicken Pakoras
Elevate your snack game with these crispy, flavorful pakoras that combine the smokiness of paprika with the juiciness of chicken.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into small pieces
– 1/2 cup besan (gram flour)
– 1/4 cup cornstarch
– 1/4 cup yogurt
– 1 tablespoon lemon juice
– 1 teaspoon smoked paprika
– 1/2 teaspoon garam masala powder
– Salt, to taste
– Vegetable oil, for frying
– Chopped cilantro or scallions, for garnish (optional)
Instructions:
1. In a bowl, mix together besan, cornstarch, yogurt, lemon juice, smoked paprika, garam masala, and salt.
2. Add the chicken pieces to the marinade and coat well. Let it sit for at least 30 minutes or up to several hours in the refrigerator.
3. Heat about 1-2 inches of vegetable oil in a deep frying pan over medium-high heat.
4. When the oil is hot, remove the chicken from the marinade, allowing any excess to drip off.
5. Fry the chicken pakoras until golden brown and crispy, about 5-6 minutes.
6. Remove from the oil with a slotted spoon and drain on paper towels. Serve hot with your favorite dipping sauce.
Cooking Time: Approximately 15-20 minutes
Chicken Pakoras with Spicy Mayo Dip
Savor the flavors of India with these addictive crispy chicken fritters served with a zesty and creamy spicy mayo dip. Perfect for snacking or as a side dish, this recipe is sure to become a favorite.
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into small pieces
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 teaspoon cumin seeds
– 1/4 teaspoon coriander seeds
– 1/4 cup gram flour (chickpea flour)
– 1/4 cup lemon juice
– 1/2 cup water
– Vegetable oil for frying
– Spicy Mayo Dip ingredients: 1/2 cup mayonnaise, 1 tablespoon sriracha sauce, 1 tablespoon soy sauce, 1 tablespoon lime juice
Instructions:
1. In a bowl, mix together flour, baking powder, salt, cumin seeds, and coriander seeds.
2. Add chicken pieces, lemon juice, and water to the bowl. Mix well.
3. Heat oil in a deep frying pan over medium heat. Drop small portions of the chicken mixture into the oil.
4. Fry for 5-7 minutes or until golden brown. Drain on paper towels.
5. To make Spicy Mayo Dip, mix all ingredients together in a bowl. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 15-20 minutes (frying time: 10-12 minutes)
Ginger Garlic Chicken Pakoras
Crunchy on the outside, juicy on the inside, and packed with flavor, these ginger garlic chicken pakoras are a perfect blend of Indian-inspired spices and international flair. With just the right amount of heat, they’re sure to be a hit at your next gathering.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into small pieces
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cloves garlic, minced
– 1-inch piece of fresh ginger, grated
– 1/2 cup lukewarm water
– Vegetable oil for frying
Instructions:
1. In a bowl, mix together flour, baking powder, salt, and pepper.
2. Add chicken pieces to the dry mixture and toss to coat evenly.
3. Heat oil in a deep frying pan over medium-high heat.
4. Dip coated chicken into lukewarm water, then fry until golden brown (about 5-6 minutes per batch).
5. Drain excess oil on paper towels. Serve hot with your favorite chutney or dipping sauce.
Cooking Time: About 20-25 minutes total, depending on the number of batches and frying time.
Chicken Pakoras with Mint Yogurt Sauce
Experience the perfect blend of Indian flavors with these crispy chicken fritters served with a cooling mint yogurt sauce. This recipe is a delightful combination of textures and tastes that will leave you craving for more.
Ingredients:
For the pakoras:
– 1 pound boneless, skinless chicken breast or thighs, cut into small pieces
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup lemon juice
– 1/4 cup chopped cilantro
– Vegetable oil for frying
For the mint yogurt sauce:
– 1 cup plain yogurt
– 1/2 cup finely chopped fresh mint leaves
– 1 tablespoon lemon juice
– Salt to taste
Instructions:
1. In a bowl, mix together flour, baking powder, and salt.
2. Add chicken pieces and marinate for at least 30 minutes.
3. Heat oil in a deep frying pan and fry the chicken until golden brown (about 5-6 minutes).
4. Remove from oil and drain on paper towels.
5. For the sauce, mix yogurt, mint leaves, lemon juice, and salt.
6. Serve pakoras with mint yogurt sauce.
Cooking Time: Approximately 15-20 minutes
Pomegranate Glazed Chicken Pakoras
Elevate your snack game with this sweet and savory take on traditional Indian-style fried chicken. Crispy on the outside, juicy on the inside, these pomegranate glazed chicken pakoras are perfect for a quick appetizer or after-work treat.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 1/2 cup all-purpose flour
– 1/4 teaspoon cumin powder
– 1/4 teaspoon garam masala powder
– 1/4 teaspoon salt
– 1/4 teaspoon baking soda
– 1/2 cup pomegranate juice
– 1/4 cup plain yogurt
– Vegetable oil for frying
– Chopped cilantro or scallions for garnish (optional)
Instructions:
1. In a bowl, mix together flour, cumin, garam masala, salt, and baking soda.
2. Dip chicken pieces into the dry mixture, then into pomegranate juice, and finally coat with yogurt.
3. Heat oil in a deep frying pan to 350°F (175°C). Fry the chicken until golden brown, about 5-6 minutes per batch.
4. Drain on paper towels and toss with additional pomegranate juice and a pinch of salt.
5. Serve hot, garnished with cilantro or scallions if desired.
Cooking Time: 20-25 minutes
Chicken Pakoras with Green Chili Dip
Get ready to savor the flavors of India with this scrumptious recipe that combines crispy chicken pakoras with a tangy and spicy green chili dip.
Ingredients:
For the Chicken Pakoras:
– 1 pound boneless, skinless chicken breast or thighs
– 1 cup besan (gram flour)
– 1/2 cup water
– 1/4 teaspoon baking soda
– Salt, to taste
– Vegetable oil, for frying
For the Green Chili Dip:
– 1 cup green chilies
– 1/2 cup plain yogurt
– 1 tablespoon lemon juice
– Salt, to taste
– Garlic powder, to taste (optional)
Instructions:
1. Marinate chicken in a mixture of besan, water, baking soda, and salt for at least 30 minutes.
2. Heat oil in a deep frying pan and fry the marinated chicken until golden brown and crispy.
3. For the dip, blend green chilies, yogurt, lemon juice, salt, and garlic powder (if using) until smooth.
4. Serve the pakoras with the tangy green chili dip for an unforgettable snacking experience.
Cooking Time: 20-25 minutes
Sesame Crusted Chicken Pakoras
A twist on traditional chicken pakoras, this recipe adds a nutty and crunchy sesame crust to the tender and juicy chicken. Perfect as an appetizer or snack.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into small pieces
– 1/2 cup besan (gram flour)
– 1/4 cup all-purpose flour
– 1 teaspoon garam masala powder
– 1/2 teaspoon cumin powder
– 1/4 teaspoon red chili powder
– Salt, to taste
– 1 tablespoon lemon juice
– 1/4 cup sesame seeds
– Vegetable oil, for frying
Instructions:
1. In a bowl, mix together besan, all-purpose flour, garam masala, cumin, and red chili powder.
2. Add salt and lemon juice to the mixture. Mix well.
3. Dip each chicken piece into the besan mixture, coating evenly.
4. Roll the coated chicken pieces in sesame seeds, pressing gently to adhere.
5. Heat about 1 inch of vegetable oil in a deep frying pan over medium-high heat.
6. Fry the sesame-crusted chicken pakoras until golden brown and crispy, about 3-4 minutes per side.
7. Drain on paper towels and serve hot with your favorite dipping sauce.
Cooking Time: 15-20 minutes
Chicken Pakoras with Mango Salsa
This recipe combines the crispy, flavorful Indian street food favorite, chicken pakoras, with a tangy and refreshing mango salsa. Perfect for a quick snack or appetizer.
Ingredients:
For the Chicken Pakoras:
– 1 pound boneless, skinless chicken breast or thighs, cut into small pieces
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup yogurt
– 1 tablespoon lemon juice
– Vegetable oil for frying
For the Mango Salsa:
– 2 ripe mangos, diced
– 1/2 red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons fresh cilantro, chopped
– Juice of 1 lime
Instructions:
1. In a bowl, mix together flour, baking powder, and salt.
2. Add the chicken pieces to the dry mixture and toss to coat.
3. Dip each piece in yogurt, then roll in the dry mixture again.
4. Heat oil in a deep frying pan and fry the chicken until golden brown (5-7 minutes).
5. For the salsa, combine mango, onion, jalapeño, cilantro, and lime juice in a bowl.
6. Serve the chicken pakoras with the mango salsa for a flavorful and refreshing snack.
Cooking Time: 15-20 minutes
Chicken Pakoras with Cilantro Lime Dip
Transform your snack time with this mouthwatering combination of crispy chicken fritters and a refreshing dip. Perfect for a quick appetizer or as a fun twist on your favorite snack.
Ingredients:
For the Chicken Pakoras:
– 1 pound boneless, skinless chicken breast or thighs, cut into small pieces
– 1/2 cup all-purpose flour
– 1/4 teaspoon cumin powder
– 1/4 teaspoon coriander powder
– 1/2 teaspoon garam masala
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
– 1/4 cup lemon juice
– Vegetable oil for frying
For the Cilantro Lime Dip:
– 1/2 cup plain Greek yogurt
– 1/4 cup chopped fresh cilantro
– Juice of 1 lime (about 2 tablespoons)
– Salt to taste
Instructions:
1. In a bowl, mix together flour, cumin, coriander, garam masala, baking soda, and salt.
2. Add chicken pieces and lemon juice; mix until coated.
3. Fry in hot oil until golden brown (about 5-7 minutes). Drain on paper towels.
4. For the dip, combine yogurt, cilantro, lime juice, and salt. Mix well.
5. Serve Chicken Pakoras with Cilantro Lime Dip for a flavorful treat.
Cooking Time: 15-20 minutes
Chicken Pakoras with Sweet Chili Sauce
This Indian-inspired recipe combines crispy fried chicken fritters with a sweet and spicy sauce, perfect for snacking or as an appetizer. Enjoy the flavorful combination of spices, herbs, and chili peppers.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 1/2 cup all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon cumin
– 1/4 teaspoon coriander
– 1/4 teaspoon cayenne pepper
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
– Sweet Chili Sauce (store-bought or homemade)
Instructions:
1. In a bowl, mix together flour, baking powder, cumin, coriander, cayenne pepper, salt, and black pepper.
2. Dip chicken pieces into the spice mixture, then buttermilk, and finally coat with the spice mixture again.
3. Heat about 1-2 inches of vegetable oil in a deep frying pan over medium-high heat.
4. Fry coated chicken pieces until golden brown (about 5-7 minutes).
5. Drain on paper towels.
6. Serve with Sweet Chili Sauce for dipping.
Cooking Time: 20-25 minutes
Chicken Pakoras with Avocado Dip
Experience the flavors of India with this simple recipe that combines crispy chicken fritters with a creamy avocado dip. Perfect as an appetizer or snack.
Ingredients:
For the Chicken Pakoras:
– 1 pound boneless, skinless chicken breast, cut into small pieces
– 1/2 cup gram flour (chickpea flour)
– 1/4 teaspoon cumin powder
– 1/4 teaspoon coriander powder
– 1/4 teaspoon turmeric powder
– 1/2 teaspoon salt
– 1/4 teaspoon baking soda
– 1 tablespoon lemon juice
– Vegetable oil for frying
For the Avocado Dip:
– 3 ripe avocados, mashed
– 1/2 lime, juiced
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a bowl, mix together gram flour, cumin powder, coriander powder, turmeric powder, salt, and baking soda.
2. Add the chicken pieces and mix well.
3. Heat oil in a deep frying pan over medium heat. Drop small portions of the chicken mixture into the oil and fry until golden brown.
4. Drain on paper towels.
5. For the avocado dip, combine mashed avocado, lime juice, garlic, salt, and pepper in a bowl. Mix well.
6. Serve the crispy chicken pakoras with the fresh avocado dip.
Cooking Time: 15-20 minutes
Summary
Get ready to indulge in the crispy and flavorful world of chicken pakoras! This article presents a collection of 20 mouth-watering recipes that will tantalize your taste buds. From spicy and cheesy to herby and smoky, each recipe offers a unique twist on the classic Indian snack. Discover how to make Spicy Chicken Pakoras with Mint Chutney, Cheesy Chicken Pakoras with Jalapeños, and many more delicious variations. Whether you’re looking for a quick snack or an impressive dinner party dish, these recipes have got you covered!
