Flavourful chicken pieces, dunked in besan mix and deep fried until golden brown – chicken laccha pakora makes for the ultimate chai-time snack.
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Total Cook Time35 mins
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Prep Time15 mins
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Cook Time20 mins
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Recipe Servings2
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Medium
Ingredients of Chicken Laccha Pakora
- 250 gms Boneless Chicken
- 2 tbsp Gram flour
- 2 tbsp All Purpose Flour
- 2 tbsp Cornflour
- 1/4 tsp Turmeric Powder
- 1/2 tbsp Red Chilli Powder
- to taste Salt
- 1/2 tsp Garam Masala
- 3 tsp Lemon Juice
- 1 tbsp Ginger Garlic Paste
- 500 gram Shredded potato or thin sliced potato
- 1 tsp Black pepper
- 1 tsp Garlic powder
How to Make Chicken Laccha Pakora
1. Firstly, clean the boneless chicken pieces into small bite-sized cubes.
2. Now, marinate the chicken pieces with ingredients like gramflour (besan), refined flour, cornflour, red chilli powder, salt and black pepper.
3. Mix everything well and coat the chicken pieces properly. Set aside for some time.
4. To make the laccha, you need to peel a big sized potato, wash it and pat dry with your kitchen towel.
5. Add all the shredded potato into a bowl and add refined flour, red chilli powder, black pepper, garlic powder, salt. Mix well and set aside for around 10 mins for the potato to release water.
6. Heat oil in a large wok for deep frying till medium hot.
7. To make the pakoras, take a tablespoon of the potato mix on your palm. Place a piece of marinated chicken on top and then cover it with another tablespoon of potato mix.
8. Now, carefully drop the formed pakoras side by side in medium hot oil and do not stir for 1 min.
9. Now flip the pakoras and continue to fry these on medium heat for 8-9 mins. Fry and keep turning to give crisp and golden pakoras.
10. Remove from oil and continue to fry the rest in batches.
11. Serve and enjoy!
