Spicy Chicken Pakora Recipe – Indian Restaurant Style from Gandhi Indian Restaurant & Takeaway, Stoke-on-Trent
Introduction to Chicken Pakora
Chicken Pakora is a beloved Indian snack consisting of juicy chicken pieces coated in a spiced gram flour batter and deep-fried until crispy and golden. Known for its perfect blend of crunch, heat, and aromatic spices, pakoras are a favorite appetizer in Indian restaurants and street food markets alike.
At Gandhi Indian Restaurant & Takeaway, Stoke-on-Trent, Spicy Chicken Pakora is a signature starter appreciated for its bold flavors, crunchy texture, and aromatic spices, making it a must-try for anyone who enjoys classic Indian snacks.
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What Makes Pakora a Popular Indian Snack
- Crispy exterior with tender interior – a perfect texture contrast.
- Flavorful spices – ginger, garlic, chili, and cumin enhance taste.
- Versatility – served as a starter, snack, or party appetizer.
- Pairing options – goes well with chutneys, sauces, or even as a side to main courses.
Gandhi Indian Restaurant’s version stands out due to its balanced spice mix, fresh chicken, and expert frying technique that keeps the pakoras crunchy without being oily.
History of Chicken Pakora
Origins in Indian Street Food
Pakoras have a long history as a traditional Indian snack, particularly popular in North India. They were originally made with vegetables but were soon adapted with chicken and other meats for richer, protein-packed options.
Popularity in Indian Restaurants Worldwide
Today, chicken pakoras are found in Indian restaurants across the globe. They’re particularly popular in the UK, where Gandhi Indian Restaurant & Takeaway in Stoke-on-Trent serves them as a crispy, flavorful starter alongside curries and rice dishes.
Ingredients Needed for Spicy Chicken Pakora
Chicken and Batter Ingredients
- 500g boneless chicken, cut into bite-sized pieces
- 1 cup gram flour (besan)
- 2 tbsp rice flour (for extra crispiness)
- 1 tsp ginger-garlic paste
- 1 tsp chili powder
- ½ tsp turmeric powder
- 1 tsp cumin powder
- Salt to taste
- Water as needed for batter
- Oil for deep-frying
Optional Additions for Extra Flavor
- Garam masala for finishing touch
- Chopped green chilies for added heat
- Fresh coriander leaves for garnish
- Lemon wedges for serving
Step-by-Step Recipe for Spicy Chicken Pakora
Step 1: Preparing the Chicken
- Cut chicken into uniform bite-sized pieces.
- Pat dry to remove excess moisture, which helps the batter stick better.
Step 2: Making the Spicy Batter
- In a bowl, mix gram flour, rice flour, turmeric, chili powder, cumin powder, and salt.
- Add ginger-garlic paste and water gradually to form a thick, smooth batter.
- Coat the chicken pieces thoroughly with the batter.
Step 3: Frying the Pakoras
- Heat oil in a deep pan to medium-high heat.
- Fry chicken pieces in batches until golden brown and crispy, about 5–7 minutes per batch.
- Drain excess oil on paper towels.
Step 4: Serving and Garnishing
- Serve hot, garnished with fresh coriander and lemon wedges.
- Pair with mint chutney, tamarind sauce, or tomato ketchup for dipping.
Nutritional Information and Health Benefits
| Nutrient | Per Serving | Benefit |
|---|---|---|
| Calories | 320 kcal | Moderate energy snack |
| Protein | 28g | High-protein appetizer |
| Fat | 15g | Healthy fats from frying oil and chicken |
| Carbohydrates | 18g | Energy-providing carbs |
| Iron & Vitamins | Moderate | Supports immunity and metabolism |
Chicken pakoras are high in protein and flavor, making them ideal for snacks, starters, or party platters.
Chef Tips from Gandhi Indian Restaurant & Takeaway
- Use fresh chicken pieces for the best flavor and texture.
- Ensure batter consistency is thick, not runny.
- Fry in medium-hot oil to prevent burning while cooking inside.
- Marinate chicken for at least 30 minutes to enhance taste.
- Serve immediately for maximum crunchiness.
Common Mistakes to Avoid
- Batter too thin – pakoras become soggy.
- Overcrowding the pan – leads to uneven frying.
- Using old oil – affects taste and texture.
- Frying on low heat – results in greasy, undercooked pakoras.
Serving Suggestions and Pairings
Traditional Indian Sides
- Mint chutney
- Tamarind sauce
- Sliced onions and lemon wedges
Modern Serving Ideas
- Party platter with assorted dips
- Served alongside a light salad
- Garnished with microgreens for presentation
Frequently Asked Questions (FAQs)
Q1: Can I bake chicken pakoras instead of deep-frying?
A1: Yes, bake at 200°C for 15–20 minutes, turning halfway, for a healthier version.
Q2: How spicy are the pakoras?
A2: Mild by default; increase chili powder or green chilies for more heat.
Q3: Can I use chicken wings instead of boneless pieces?
A3: Yes, but adjust cooking time to ensure they cook thoroughly.
Q4: Can I prepare the batter in advance?
A4: Yes, but coat chicken just before frying for best crispiness.
Q5: How do I keep pakoras crispy?
A5: Drain on paper towels and serve immediately; avoid covering with lids.
Q6: Can I freeze cooked pakoras?
A6: Yes, freeze after cooling; reheat in oven for best texture.
Conclusion: Bringing Gandhi’s Chicken Pakora Home
Spicy Chicken Pakora from Gandhi Indian Restaurant & Takeaway, Stoke-on-Trent is a crispy, flavorful, and aromatic snack that’s perfect for starters, parties, or casual dinners. By following this detailed recipe, you can enjoy restaurant-quality pakoras at home — golden, crunchy, and packed with authentic Indian flavor.
