Chicken Pakoras
Chicken Pakoras



  • 500g chicken breasts, cut into chunks
  • 2 tbsp cornflour
  • 5 tbsp chickpea (gram) flour
  • 25g rice flour
  • ¼ tsp turmeric
  • ½ tsp chilli powder
  • 1.5 tsp each ground cumin and garam masala
  • ½ tsp sea salt
  • 1 chopped red onion
  • 1 lemon, juice only
  • Oil for deep frying
  • 2 tsp sugar
  • 1 green chilli, chopped
  • 15g each mint and coriander leaves
  • Pop the chicken in a bowl and mix with the cornflour to coat. Add the rice and gram flours, chilli, turmeric, garam masala, cumin, salt and half the onion. Stir in 70 - 100ml water to create a thick batter, not too wet as it will slide off the chicken.
  • Add oil to a saucepan until it is ¾ full. Heat to 180C and add a few pieces of chicken to the pan. Fry for 7 mins, turning regularly until the pakoras and crisp and golden, and the chicken is cooked through. Drain on kitchen paper.
  • Blitz the remaining red onion, lemon juice, chilli, sugar and fresh herbs in a food processor and season. Serve the chutney with the pakoras and enjoy.
30 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box