• Paul O'Connor

Chicken Pakora

Naturally Gluten-free!

Crispy on the outside, juicy inside, subtle spices that hit the taste buds with the right intensity. Perfect snack on a wet rainy day with a cup a hot Indian masala tea(chai) served hot with mint chutney.

By Cinnamon Garden Restaurant in Ashbourne, Co. Meath.

Prep Time: 30 min Cooking Time: 15 min Total Time: 45 min

Serves: 6


  • 500 gm boneless chicken cubes

  • ½ teaspoon chilli powder

  • ¼ teaspoon turmeric

  • 12 -15 curry leaves

  • 2 tablespoons lemon juice

  • 1 teaspoon ginger paste

  • 1 teaspoon garlic paste

  • ½ teaspoon chilli powder

  • ½ teaspoon garam masala

  • ¼ teaspoon turmeric powder

  • ½ teaspoon coriander powder

  • ½ teaspoon carom seeds

  • 3-4 tablespoons chickpea flour (Gram flour) (Naturally gluten-free)

  • 1 teaspoon corn flour

  • 1 teaspoon chopped green chilli

  • Salt to taste

  • Oil to deep fry

How to Prepare

  1. Mix the ginger paste, garlic paste, curry leaves, chilli powder, lemon juice, turmeric, garam masala, coriander, carom seeds green chilli, and salt in a bowl.

  2. Drop the chicken cubes and mix well. Keep it aside for 10 minutes.

  3. Now, add the Gram flour and cornflour to the bowl containing the chicken cubes with a little bit of water and mix well.

  4. Heat the oil in a pan and fry the chicken cubes until they become golden brown.

  5. Serve hot with mint chutney.

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