Ingredients

6 chicken thigh fillets, chopped into bite-size pieces (approx 500g / 1.1lb)

1 tbsp minced ginger

1 green chilli, finely chopped

1 tsp ground cumin

1 tsp ground coriander

1 tbsp dried coriander leaf

1 tsp chilli flakes

1 tsp ground fenugreek

Vegetable oil for deep frying (approx. 3-4 cups / 720-960ml)

½ tsp salt

½ tsp garlic salt

100g (1 1/4 cups) gram flour (chickpea flour or besan)

1 tbsp cornflour (cornstarch)

¼ tsp bicarbonate of soda (baking soda)

180ml (3/4 cup) water

Fresh coriander for garnish

Sweet chilli sauce, to serve

Instructions

Step 1: Place the chopped chicken thigh pieces in a bowl.

Step 2: Add the minced ginger, chopped green chilli, ground cumin, ground coriander, dried coriander leaf, chilli flakes, and ground fenugreek. Mix thoroughly to coat the chicken pieces, then cover and marinate in the refrigerator for 30 minutes.

Step 3: Heat the vegetable oil in a wok or large heavy-based pan over medium heat. Fill the pan with at least 3 inches of oil, making sure it doesn’t exceed half the capacity to avoid bubbling over.

Step 4: Remove the chicken from the fridge. Sprinkle over the salt, garlic salt, gram flour, cornflour, and bicarbonate of soda.

Step 5: Mix everything well, then gradually add water a splash at a time, stirring until the batter reaches the consistency of heavy cream. You may not need all the water.

Step 6: Test the oil temperature by dropping a small blob of batter into the hot oil. It should sizzle and rise to the surface quickly.

Step 7: Using tongs, carefully add the chicken pieces one at a time into the hot oil. Fry in two batches to avoid overcrowding the pan.

Step 8: Fry each batch for 4-5 minutes or until the coating is golden brown and the chicken is cooked through.

Step 9: Keep the first batch warm in an oven preheated to approximately 130°C (250°F, fan) while frying the second batch.

Step 10: Once all pakoras are cooked, place them in a serving bowl and sprinkle with fresh coriander.

Step 11: Serve hot with sweet chilli sauce on the side.

Tips & Variations

For extra crunch, add a pinch of baking powder instead of bicarbonate of soda.

Adjust the level of chilli flakes and fresh green chilli according to your spice preference.

Serve with a variety of dips like mint chutney or yogurt raita for different flavor profiles.

Use boneless chicken breast if preferred, but thigh meat stays juicier and more flavorful.

FAQs

Can I prepare the batter ahead of time?

It’s best to mix the batter just before frying to maintain the right consistency and ensure the pakoras stay crispy.

What can I use instead of gram flour?

Gram flour is unique in flavor and texture, but as a substitute, you can try rice flour or a mix of all-purpose flour with cornstarch, although the taste and texture will differ slightly.