Chicken Pakoda

I learned this recipe from my mother. Though I don’t prepare this dish often, when it is prepared, it will be finished very fast.


Boneless Chicken: 500 gms

Corn Flour:2 tablespoons

Besan Powder (Gram Flour): 3 tablespoons

Egg: 1

Salt: as per taste

Chilli Powder: 1/2  tablespoon (adjust as per taste)

Coriander Powder: 1/2 tablespoon (adjust as per taste)

Ginger Garlic Paste: 1 tablespoon

Garam Masala Powder: 1 teaspoon

Food Colour: 1 pinch (Optional)

Oil: to fry pakoda

Lime: 1/2 piece


1. Take boneless chicken in a vessel. Add salt, chilli powder, coriander powder, ginger garlic paste, garam masala powder and food colour. Keep aside for 10 minutes.

2. Add besan and corn flours to the marinated chicken. Mix well until the flours coat chicken pieces well. Add egg yolk, combine well and keep aside for 30 minutes.

3. Heat oil in a heavy bottom wok. Deep fry the marinated chicken pieces without over-crowding the wok. Scoop the fried pakoda on to an absorbent paper.

4. Sprinkle lime juice and serve hot.

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