Morrisons chicken pakoras are a popular British-Indian takeaway snack: tender chicken pieces coated in a spiced gram flour batter and deep-fried until crisp. This recipe recreates that golden, crunchy texture at home with a simple batter that stays light and flavorful. The combination of aromatic spices and juicy chicken makes these pakoras a perfect starter, party bite, or teatime treat.
Ingredients
- 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into 1-inch (2.5 cm) pieces
- 1 cup (120 g) gram flour (besan)
- 2 tbsp rice flour (or cornstarch)
- 1 tsp salt
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp red chili powder (adjust to taste)
- 1/2 tsp baking powder
- 1 cup (240 ml) cold water (approx.)
- 1 small onion, finely chopped (about 1/2 cup / 80 g)
- 2 green chilies, finely chopped (optional)
- 2 tbsp fresh cilantro, chopped
- Vegetable oil, for deep frying
Instructions
- In a large bowl, mix the gram flour, rice flour, salt, turmeric, cumin, coriander, garam masala, chili powder, and baking powder. Add the cold water gradually, whisking to form a smooth, thick batter (thicker than pancake batter). It should coat the back of a spoon.
- Add the chopped onion, green chilies, and cilantro to the batter. Stir to combine.
- Add the chicken pieces to the batter and toss well, ensuring each piece is fully coated. Let it rest for 10 minutes while you heat the oil.
- Pour oil into a deep pan or wok to a depth of about 2 inches (5 cm). Heat over medium-high heat until a small drop of batter sizzles and floats to the surface (about 350°F / 175°C).
- Carefully drop spoonfuls of the chicken batter into the hot oil, a few at a time, without overcrowding. Fry for 4–5 minutes, turning occasionally, until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C) as per USDA FSIS safe minimum.
- Remove with a slotted spoon and drain on paper towels. Repeat with the remaining batter.
- Serve hot with mint chutney or tamarind sauce.
Tips
- Batter consistency: If the batter is too thick, add a little more water; if too thin, add a spoonful of gram flour. It should cling to the chicken but not drip excessively.
- Oil temperature: Keep the oil at a steady 350°F (175°C). Too hot and the outside burns before the chicken cooks; too cool and the pakoras absorb oil and become greasy.
- Substitution: If you don’t have gram flour, use chickpea flour (same thing) or a mix of all-purpose flour and cornstarch, though the texture will be less crisp.
- Common mistake: Don’t skip the rice flour – it adds extra crunch. Also, avoid overcrowding the pan, which lowers oil temperature.
Serving Suggestions
Serve these pakoras hot as an appetizer with mint chutney, tamarind sauce, or a simple yogurt dip. They also work well as a filling for wraps or alongside a salad for a light meal. For a British-Indian feast, pair them with onion bhajis and a cup of masala chai.
Variations
- Spicy: Add extra chili powder or a teaspoon of crushed red pepper flakes to the batter.
- Cheesy: Fold in 1/2 cup (50 g) of grated cheddar or paneer for a gooey center.
- Herb: Add a teaspoon of dried fenugreek leaves (kasuri methi) for an earthy flavor.
- Baked version: For a lighter option, place coated chicken on a baking sheet and bake at 400°F (200°C) for 20–25 minutes, flipping halfway, until cooked through.
Storage and Reheating
Refrigerate leftover pakoras in an airtight container for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 5–7 minutes until crisp. You can also reheat in an air fryer at 350°F (175°C) for 3–4 minutes. Avoid microwaving, as they will become soggy. For longer storage, freeze the cooked pakoras on a tray, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the oven at 375°F (190°C) for 10–12 minutes.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, but breast meat can dry out faster. Cut it into slightly larger pieces and be careful not to overcook. The internal temperature should still reach 165°F (74°C).
Why are my pakoras not crispy? The most common reasons are a batter that is too thin, oil temperature too low, or overcrowding the pan. Ensure the batter is thick and the oil is hot enough (350°F / 175°C) before frying.
Can I make the batter ahead of time? Yes, you can prepare the dry mix and wet ingredients separately, but combine them just before frying. The baking powder loses its lift if left too long.
What is gram flour? Gram flour, also called besan, is ground chickpea flour. It’s widely available in supermarkets and Asian grocery stores. If you can’t find it, use all-purpose flour mixed with a little cornstarch, though the taste and texture will be different.
Can I bake these instead of frying? Yes, baking works, but the texture will be less crispy. Coat the chicken well and bake at 400°F (200°C) for 20–25 minutes, flipping halfway, until the chicken reaches 165°F (74°C).
How do I know when the oil is hot enough? Drop a tiny bit of batter into the oil. If it sizzles and rises to the surface immediately, the oil is ready. A kitchen thermometer is more accurate – aim for 350°F (175°C).
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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