Chicken Pakoras
Chicken Pakoras



  • 4 chopped garlic cloves
  • 5cm piece of ginger, chopped
  • 1 tsp fennel seeds
  • 1 tsp black peppercorns
  • 1 tsp chilli powder
  • Half a lemon, juice only
  • 500g boneless chicken thighs,
  • cut into bite-sized pieces
  • Veg oil, for deep frying
  • Salt, to taste
  • For the Batter
  • 80g gram flour
  • 30g cornflour
  • Blend the ginger and garlic to a paste with a little water, and set aside. Crush the black pepper and fennel seeds in a pestle and mortar, combine with the chilli powder, garlic and ginger paste, lemon juice, and a pinch of salt in a mixing bowl. Add the chicken chunks, mix to cover, and leave to marinate for at least 2 hours.
  • When ready to cook, make your batter by combining the flours and whisking with 90ml water. Pour the batter in with the chicken, and coat all of the pieces. Deep fry the chicken chunks, in batches, for 6 minutes or until golden and crisp. Drain on kitchen paper, and serve warm.
20 mins
4 serving

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