Chicken Pakoras
Chicken Pakoras



  • 700g boneless chicken bite-size pieces
  • 2 tbsp cornflour
  • 40g gram flour
  • 50g rice flour
  • 3 dried chillies, crushed
  • ½ tsp each of ground chilli, curry powder, coriander, and cumin
  • 2 small onions, finely chopped
  • Small bunch of coriander, finely chopped
  • Veg oil, for frying
  • Green chutney, to serve
  • Put the chicken in a mixing bowl, then coat with cornflour. Mix in the flours, add the chillies, onions, spices, and coriander, and add a tsp of salt. Mix well with your hands, then add 150ml of water to moisten.
  • Add enough veg oil to fill ⅓ of a saucepan, and heat to around 180C or sizzling temperature. Squeeze a small amount of the pakora mix together to make a ball, then lower into the hot oil with a spoon. Fry for about 10 mins, turning regularly, until browned all over. Drain on kitchen paper, and repeat with the rest of the mixture. Serve with chutneys, dips, and salads.
30 mins
Makes 30 Pakoras
This recipe pairs perfectly with the Koerner 'Brothers' Rosé 2021 from Adelaide Hills, Australia.

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