Onion Chicken Pakoda | स्वादिष्ट प्याज चिकन पकोड़ा | How To Make Crispy Onion Chicken Pakoda Recipe

gram flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is more nutritious, while all-purpose flour is more accessible.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while chicken thighs are more economical.

Cut chicken into 1-inch pieces and place in a bowl.

Add 1 tablespoon ginger garlic paste, 1 tablespoon red chili powder, 0.5 teaspoon ajwain, 0.5 teaspoon turmeric, 0.5 teaspoon salt, 0.5 teaspoon garam masala, and 2 tablespoons lemon juice to the chicken.

Mix well to coat the chicken evenly.

Let the chicken marinate for at least 30 minutes, up to 1 hour, or refrigerate for several hours.

Slice 1 onion and add it to the marinated chicken.

Add 4 tablespoons gram flour and 1 tablespoon rice flour to the mixture.

Add 5 tablespoons water and mix until well combined, adjusting with more flour or water as needed.

Let the mixture rest for 10 minutes.

Heat oil in a deep frying pan over low heat until hot.

Drop the mixture into the hot oil one by one, ensuring not to stir immediately.

After a couple of minutes, gently stir to ensure even frying.

Cook for at least 2 minutes before checking the color.

Continue frying until golden brown and crispy, then remove from oil using a slotted spoon.

Drain on paper towels and serve hot with green chutney or ketchup.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens