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Chicken Pakodi The Ultimate Guide to Making Delicious

Chicken Pakodi

Chicken Pakodi if you are a fan of crispy, spicy, and savory snacks, you must try chicken pakodi. This popular street food in South Asia is made from marinated chicken pieces coated in a spiced chickpea flour batter and deep-fried until golden brown. In this article, we will guide you through the step-by-step process of making delicious chicken pakodi at home. Let’s get started!

What are Chicken Pakodi?

Chicken pakodi are a type of deep-fried snack popular in South Asia, especially in India and Pakistan. They are made from boneless chicken pieces marinated in a mixture of spices, coated in a chickpea flour batter, and then deep-fried until crispy and golden brown. Chicken pakodi are typically served as an appetizer or snack, and they are perfect for any occasion.


To make chicken pakodi, you will need the following ingredients:

  • Boneless chicken pieces (500g)
  • Chickpea flour (also known as besan) (1 cup)
  • Rice flour (2 tablespoons)
  • Cornflour (2 tablespoons)
  • Red chili powder (1 teaspoon)
  • Coriander powder (1 teaspoon)
  • Cumin powder (1 teaspoon)
  • Garam masala powder (1 teaspoon)
  • Salt (1 teaspoon)
  • Water (1/2 cup)
  • Oil for deep frying

Cooking equipment: Chicken Pakodi

You will need the following equipment to make chicken pakodi:

  • Mixing bowls
  • Whisk or fork
  • Deep-frying pan or wok
  • Slotted spoon
  • Kitchen towels or paper towels

Chicken Pakodi The Ultimate Guide to Making Delicious

Recipe by SAYEDCourse: Foods


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Cooking time




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Chicken Pakodi is a popular Indian snack made by coating small pieces of boneless chicken with a spiced gram flour batter and deep frying until golden brown and crispy. It is a delicious and satisfying appetizer that can be enjoyed with a variety of dipping sauces


  • 500g boneless chicken, cut into small pieces

  • 1 cup gram flour (besan)

  • 1/2 cup rice flour

  • 1 teaspoon red chili powder

  • 1 teaspoon coriander powder

  • 1 teaspoon cumin powder

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon garam masala powder

  • Salt to taste

  • Water as required

  • Oil for deep frying


  • In a mixing bowl, combine the gram flour, rice flour, red chili powder, coriander powder, cumin powder, turmeric powder, garam masala powder, and salt.
  • Gradually add water to the mixture, while whisking, until a smooth batter is formed.
  • Add the chicken pieces to the batter, and mix well to ensure that each piece is coated with the batter.
  • Heat oil in a deep frying pan over medium-high heat.
  • Once the oil is hot, add the chicken pieces to the pan in batches, and fry until golden brown and crispy.
  • Remove the chicken pakodas from the pan using a slotted spoon, and drain excess oil on a paper towel.
  • Serve hot with your favorite dipping sauce.
  • Nutrition Facts (per serving):
  • Calories: 365 | Total Fat: 10g | Saturated Fat: 1g | Cholesterol: 93mg | Sodium: 616mg | Total Carbohydrates: 33g | Dietary Fiber: 3g | Sugar: 1g | Protein: 33g

Recipe Video


  • The chicken pieces should be cut into small, bite-sized pieces for even cooking.
  • The batter should be of a smooth, thick consistency to properly coat the chicken pieces.
  • The oil should be hot enough for frying to ensure crispy and evenly cooked pakodas.
  • To make the pakodas healthier, you can try air-frying them instead of deep-frying.
  • Serve the chicken pakodas hot and crispy with mint chutney or tomato ketchup.

Preparing the chicken

To prepare the chicken, you need to follow these steps:

  1. Cut boneless chicken into small pieces, about 1-2 inches in size.
  2. Wash the chicken pieces and pat dry with a kitchen towel.
  3. In a mixing bowl, add the chicken pieces, red chili powder, coriander powder, cumin powder, garam masala powder, and salt.
  4. Mix well to coat the chicken pieces with the spices.
  5. Cover the bowl with cling wrap and refrigerate for at least 30 minutes or up to 2 hours.

Making the batter: Chicken Pakodi

To make the batter, follow these steps:

  1. In a mixing bowl, add chickpea flour, rice flour, cornflour, red chili powder, coriander powder, cumin powder, garam masala powder, and salt.
  2. Whisk or stir the dry ingredients to combine.
  3. Gradually add water to the dry ingredients and whisk or stir until a smooth and thick batter forms. The batter should be thick enough to coat the chicken pieces evenly.

Frying the Chicken Pakodi

To fry the chicken pakodi, follow these steps:

  1. Heat oil in a deep-frying pan or wok over medium-high heat.
  2. Dip each marinated chicken piece in the batter, coating it evenly.
  3. Carefully drop the chicken pieces into the hot oil, making sure not to overcrowd the pan.
  4. Fry the chicken pakodi for 3-4 minutes, or until they turn golden brown and crispy.
  5. Using a slotted spoon, remove the chicken pakodi from the oil and place them on kitchen towels or paper
  6. Frying the pakodi (continued)
  7. Repeat the process with the remaining chicken pieces, working in batches if necessary.
  8. Serve the hot and crispy chicken pakodi with your favorite dipping sauce or chutney.

Serving suggestions: Chicken Pakodi

Chicken pakodi are a versatile snack that can be served on their own or with a variety of dipping sauces or chutneys. Here are some ideas:

  • Mint chutney
  • Tamarind chutney
  • Garlic yogurt sauce
  • Spicy ketchup
  • Sriracha mayo

You can also serve chicken pakodi as a part of a larger meal. They are perfect as an appetizer for a party or as a snack for movie night.

Tips for making perfect Chicken Pakodi

Here are some tips to ensure that your chicken pakodi turn out perfectly crispy and delicious:

  • Make sure the chicken pieces are evenly coated with the spice mixture.
  • Use cold water to make the batter. This will help the batter stick to the chicken better and create a crispy coating.
  • The oil should be hot enough before frying. Test the oil by dropping a small amount of batter into the oil. If it sizzles and rises to the surface, the oil is ready.
  • Don’t overcrowd the pan while frying. This will lower the temperature of the oil and result in soggy pakodi.
  • Drain the chicken pakodi on kitchen towels or paper towels to remove excess oil.

Frequently asked questions (FAQs)

  1. Can I use bone-in chicken to make chicken pakodi?
  • No, boneless chicken is better suited for making pakodi as it cooks faster and evenly.
  1. Can I use other flours instead of chickpea flour?
  • Chickpea flour is the traditional flour used in chicken pakodi, but you can also use all-purpose flour or a gluten-free flour blend.
  1. Can I make chicken pakodi in an air fryer?
  • Yes, you can make chicken pakodi in an air fryer. Preheat the air fryer to 375°F (190°C) and cook the chicken pakodi for 8-10 minutes, flipping them halfway through.
  1. How long can I store chicken pakodi?
  • Chicken pakodi are best eaten fresh, but you can store them in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or air fryer to restore their crispiness.
  1. Can I make chicken pakodi without deep frying?
  • Yes, you can bake chicken pakodi in the oven at 400°F (200°C) for 20-25 minutes or until they are golden brown and crispy.

See also: Gongura Chicken: A Spicy And Tangy Andhra Delicacy


Chicken pakodi is a delicious and easy-to-make snack that is perfect for any occasion. With the right ingredients and techniques, you can create crispy and flavorful pakodi that will be a hit with your family and friends. So, go ahead and try making chicken pakodi at home and enjoy the flavorful and crispy snack!


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