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Hot Chicken Pakoras
Hot Chicken Pakoras
Maneet Chauhan
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Rating:
-1 (0 rated)
Cook time:
Prep time:
Servings:
6-8

This is the best combination! Nashville is known for its hot chicken and I grew up on pakoras, which are Indian deep-fried fritters. To me, this embodies where I've come from and where I am now. It's the best of both worlds!

Technique tip: Don't discount the buttermilk! It's what prevents the chicken from overcooking.

Ingredients

  • Marinade

    • 2 pounds boneless, skinless chicken breasts (cut into 2-inch pieces)
    • 1 quart buttermilk
    • 2 tablespoons garlic-ginger paste
    • 2 teaspoons salt
    • 1 teaspoon hing (also called asafetida)
    • 1 teaspoon cayenne
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon chili powder
    • 1/2 teaspoon paprika
  • Spice Salt

    • 1 part chat masala
    • 1 part jalapeño salt
    • 1/2 part cayenne
    • 1/2 part chipotle powder
    • 1 part dried mint
  • Spicy Mango Mint Chutney

    • 1 cup cilantro leaves
    • 1 cup mint leaves
    • 1/2 cup mango pulp
    • One 1/2-inch piece ginger
    • 4 green chilies
    • 1/4 cup lime juice
    • Salt, to taste
  • Pakora Batter

    • 1 cup chickpea flour
    • 1 cup all-purpose flour, plus more for dusting
    • TK TK red chili powder
    • 1 teaspoon hing (also called asafetida)
    • 1 tablespoon salt
    • Soda water
    • 1 tablespoon garlic-ginger paste
    • Oil, for frying

Preparation

For the marinade:

Mix all the ingredients together in a large bowl. Cover, refrigerate and marinate for at least 2-3 hours, preferably overnight.

For the spice salt:

Mix all ingredients in a small bowl and set aside.

For the spicy mango chutney:

Add all ingredients to a blender and process to a fine puree.

For the pakora batter:

1. Combine all dry ingredients in a medium size mixing bowl.

2. Whisk in the soda water insuring a smooth milkshake consistency. Finish by whisking in the garlic-ginger paste.

3. Dust the marinated chicken in flour. Shake off the excess flour and dip the chicken in the batter.

4. Heat a pot of oil to 350°F.

5. Deep fry the chicken for 5 minutes or until cooked through. Removed to a paper towel-lined plate.

To serve:

Serve the chicken hot sprinkled with the spice salt and spicy mango chutney on the side.

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