Chicken Lacha Pakora | Chicken Lacha Pakora Recipe | Crispy Chicken Lacha Pakora | Ramzan Recipe

gram flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is high in protein and fiber, while all-purpose flour is more affordable.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños add heat while bell peppers provide sweetness without spice.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative; chicken thighs are less expensive than breasts.

coriander leaves

🥗Healthier: parsley

💰Cheaper: spinach

Parsley offers a similar flavor, while spinach is a more economical green.

Grate 1 potato and soak it in water for 5 to 7 minutes to release starch and prevent discoloration.

Change the water after 7 minutes and drain the grated potato well.

Chop onions finely and set aside.

Take 1 cup of chicken (boneless) and set aside.

In a bowl, combine 1/2 cup besan, 1/4 cup corn flour, 1 tablespoon ground coriander, 1/2 tablespoon red chili flakes, 1/2 tablespoon garlic powder, and 1/2 teaspoon salt. Adjust salt to taste.

Mix the dry ingredients well, then add the drained grated potato and chicken to the mixture.

Using hands, mix everything together without adding water initially, as the potato will release moisture.

Add about 1 tablespoon of water if needed to help bind the mixture, but do not overmix or press too hard to maintain the texture.

Shape the mixture gently into pakoras without pressing them too tightly.

Heat oil in a pan over medium flame for frying.

Carefully drop the pakoras into the hot oil, ensuring not to stir them immediately until they firm up.

Once they have set and are golden brown, remove them from the oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens