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healthy no deep fried chicken pakora for tea time snacks

Crispy Chicken Pakora (Pan-Fried & Air Fryer)

Jyoti Behrani
This Chicken Pakora recipe features juicy marinated chicken coated in a spiced gram flour batter and cooked until golden, crispy, and flavorful. It includes lighter pan-fried and air-fried options for a healthier crunch, making it perfect as a starter, tea-time snack, or party appetizer with chutneys and dips.
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Prep Time 10 minutes
Cook Time 15 minutes
Marination Time 30 minutes
Total Time 55 minutes
Course Appetizer, Snack
Cuisine Indian
Servings 4
Calories 187 kcal

Equipment

Ingredients
  

  • 500 g boneless chicken breasts or tenders cut into small bite-size pieces
  • ¼ cup gram flour besan
  • 1 tablespoon cornstarch or rice flour for extra crispiness
  • 2 teaspoon ginger-garlic paste
  • 2-3 green chilies finely chopped
  • 2 tablespoon chopped cilantro
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chili powder adjust to taste
  • 1 teaspoon coriander powder
  • ½ teaspoon garam masala
  • ½ teaspoon ajwain carom seeds
  • Salt to taste
  • 2 teaspoon lemon juice
  • 2-3 tablespoon water as needed for coating
  • Oil for pan frying or brushing

Instructions
 

Step 1: Marinate the Chicken

  • In a bowl, combine chicken with all ingredients (except oil).
  • Mix well to form a thick coating (not runny).
  • Let it marinate for at least 20-30 minutes (or up to 2 hours for deeper flavor).

Step 2: Fry the Pakoras - Pan-Fried, or Air Fried

    Pan-Fried Chicken Pakora (Shallow Fry)

    • Heat 3-4 tablespoon oil in a cast iron skillet over medium heat.
    • Arrange the marinated chicken pieces in a single layer in the pan, making sure not to overcrowd them.
    • Cook on medium heat for 3-4 minutes per side, turning occasionally.
      Tip: Cook on medium heat so chicken cooks inside without burning outside.
    • Fry until golden brown and fully cooked.
    • Remove and place on paper towel.
    • Cook the remaining chicken in batches the same way.

    Air-Fried Chicken Pakora (Healthier Option)

    • Preheat air fryer to 375°F (190°C) for 3-5 minutes.
    • Lightly grease or line the basket.
    • Arrange chicken pieces in a single layer.
    • Lightly brush or spray oil on top.
    • Air fry for 8-10 minutes, flipping halfway.
    • Cook until crisp and golden.
      Tip: For extra crispiness, air fry for an additional 2-3 minutes at 400°F.

    Notes

    Tips
    • Add a pinch of baking soda for extra light texture (optional).
    • Cornstarch (or rice flour) is key for crispiness, don't skip.
    • For the best crispy chicken pakora, use a cast iron skillet for pan-frying, it retains heat evenly and helps create a deeper golden crust with less oil absorption, giving you a crispier texture without deep frying.
    • You can add kasuri methi or curry leaves for a additional flavor.

    Nutrition

    Nutrition Facts
    Crispy Chicken Pakora (Pan-Fried & Air Fryer)
    Amount per Serving
    Calories
    187
    % Daily Value*
    Fat
     
    4
    g
    6
    %
    Saturated Fat
     
    1
    g
    6
    %
    Trans Fat
     
    0.01
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Cholesterol
     
    80
    mg
    27
    %
    Sodium
     
    235
    mg
    10
    %
    Potassium
     
    551
    mg
    16
    %
    Carbohydrates
     
    7
    g
    2
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    29
    g
    58
    %
    Vitamin A
     
    189
    IU
    4
    %
    Vitamin C
     
    5
    mg
    6
    %
    Calcium
     
    16
    mg
    2
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Disclaimer

    Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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