20 Crispy Chicken Pakoras Recipes Delightful

Craving that irresistible crunch? Whether you’re whipping up a quick weeknight dinner or hosting a cozy gathering, crispy chicken pakoras are the ultimate comfort food fix. Golden, spiced, and perfectly crispy, these bite-sized delights never disappoint. From classic recipes to creative twists, we’ve rounded up 20 must-try versions that’ll have everyone reaching for seconds. Ready to fry up some magic? Let’s dive in!

Spicy Chicken Pakoras with Mint Chutney

These crispy, golden pakoras pack a punch of heat and flavor, perfect for game day or a cozy night in with a side of cooling mint chutney.

Ingredients:

• 1 lb boneless chicken thighs, cut into 1-inch pieces
• 1 cup chickpea flour
• 1/4 cup rice flour
• 1 tbsp cornstarch
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper
• 1/2 cup water
• 1/4 cup chopped cilantro
• 1 tbsp minced ginger
• 2 cloves garlic, minced
• Vegetable oil, for frying
• 1 cup fresh mint leaves
• 1/2 cup plain yogurt
• 1 tbsp lemon juice
• 1/2 tsp sugar
• 1/4 tsp salt

Instructions:

1. In a large bowl, whisk together 1 cup chickpea flour, 1/4 cup rice flour, 1 tbsp cornstarch, 1 tsp baking powder, 1 tsp salt, 1 tsp cumin, 1 tsp garam masala, 1/2 tsp turmeric, and 1/2 tsp cayenne. Gradually stir in 1/2 cup water until a thick batter forms. Fold in chicken, 1/4 cup cilantro, 1 tbsp ginger, and 2 cloves minced garlic.
2. Heat 2 inches of vegetable oil in a deep pot to 350°F. Working in batches, drop tablespoon-sized scoops of batter into the oil. Fry for 4-5 minutes, turning occasionally, until deep golden and crispy. Drain on paper towels.
3. For the chutney: Blend 1 cup mint leaves, 1/2 cup yogurt, 1 tbsp lemon juice, 1/2 tsp sugar, and 1/4 tsp salt until smooth.

The magic here is the double-crisp texture from chickpea and rice flour—so crunchy outside, tender inside. The mint chutney cuts through the heat just right.

Tip: Let the batter rest 10 minutes before frying for extra-crispy results.

Herb-Infused Chicken Pakoras with Yogurt Dip

Crispy, golden bites of tender chicken packed with fresh herbs and spices—these pakoras are a crowd-pleasing appetizer that’ll disappear fast!

Ingredients:

• 1 lb boneless chicken thighs, cut into 1-inch pieces
• 1 cup chickpea flour
• 1/4 cup fresh cilantro, finely chopped
• 2 tbsp fresh mint, finely chopped
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp red chili powder
• 1 tsp salt
• 1/2 cup water
• Vegetable oil, for frying
• For the Yogurt Dip: 1 cup plain Greek yogurt, 1 tbsp lemon juice, 1/2 tsp cumin, 1/4 tsp salt, 1 tbsp chopped cilantro

Instructions:

1. In a large bowl, whisk together chickpea flour, 1/4 cup cilantro, 2 tbsp mint, 1 tsp cumin, 1 tsp garam masala, 1/2 tsp turmeric, 1/2 tsp chili powder, and 1 tsp salt. Gradually stir in 1/2 cup water to form a thick batter.
2. Toss chicken pieces in the batter until fully coated.
3. Heat 2 inches of vegetable oil in a deep skillet to 350°F. Fry chicken in batches for 4–5 minutes, turning once, until deep golden and crispy. Drain on paper towels.
4. For the dip: Mix 1 cup yogurt, 1 tbsp lemon juice, 1/2 tsp cumin, 1/4 tsp salt, and 1 tbsp cilantro in a small bowl.

The secret? Fresh herbs in the batter keep the chicken juicy while adding a fragrant punch—no dry pakoras here! Serve hot with the cool, tangy yogurt dip for the perfect contrast.

Tip: For extra crunch, let the battered chicken sit for 10 minutes before frying—the chickpea flour hydrates further for a crispier crust.

Cheesy Chicken Pakoras with Tangy Sauce

These crispy, cheesy chicken pakoras are the ultimate crowd-pleaser—golden on the outside, juicy inside, and served with a zesty dipping sauce that’ll have everyone reaching for seconds.

Ingredients:

• 1 lb boneless chicken thighs, cut into 1-inch pieces
• 1 cup shredded mozzarella cheese
• 1 cup chickpea flour (besan)
• 1/4 cup cornstarch
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp turmeric
• 1/2 tsp red chili powder
• 1 tsp salt
• 1/2 cup water
• Oil for deep frying (about 3 cups)

For the Tangy Sauce:

• 1/2 cup plain yogurt
• 2 tbsp mint chutney
• 1 tbsp lemon juice
• 1/2 tsp chaat masala
• Pinch of salt

Instructions:

1. In a bowl, mix 1 cup chickpea flour, 1/4 cup cornstarch, 1 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp turmeric, 1/2 tsp red chili powder, and 1 tsp salt. Gradually whisk in 1/2 cup water to make a thick batter.
2. Fold in shredded mozzarella cheese and chicken pieces until fully coated.
3. Heat oil in a deep pot to 350°F. Working in batches, drop spoonfuls of the chicken mixture into the oil and fry for 4–5 minutes, turning occasionally, until deep golden and crispy. Drain on paper towels.
4. For the sauce, whisk together 1/2 cup yogurt, 2 tbsp mint chutney, 1 tbsp lemon juice, 1/2 tsp chaat masala, and a pinch of salt.

The magic here? The cheese melts into the batter, creating pockets of gooey goodness in every bite—paired with the cool, tangy sauce, it’s downright addictive.

Tip: For extra crunch, let the batter-coated chicken sit for 10 minutes before frying—it helps the coating cling better!

Garlic Butter Chicken Pakoras with Coriander Dip

These crispy, golden pakoras are packed with juicy chicken and a garlicky butter kick—perfect for game day or a cozy night in!

Ingredients:

• 1 lb boneless chicken thighs, cut into 1-inch pieces
• 1 cup chickpea flour
• 1/4 cup cornstarch
• 1 tsp baking powder
• 1 tbsp melted butter
• 4 garlic cloves, minced
• 1 tsp cumin
• 1/2 tsp turmeric
• 1/2 tsp chili powder
• 1 tsp salt
• 1/2 cup cold water
• Oil for frying (about 2 cups)

For the Coriander Dip:

• 1/2 cup Greek yogurt
• 1/4 cup chopped fresh cilantro
• 1 tbsp lemon juice
• 1/4 tsp salt

Instructions:

1. In a bowl, whisk together chickpea flour, cornstarch, baking powder, cumin, turmeric, chili powder, and 1 tsp salt. Stir in melted butter, minced garlic, and cold water to form a thick batter.
2. Toss chicken pieces in the batter until fully coated.
3. Heat oil in a deep pot to 350°F. Fry chicken in batches for 5–6 minutes, turning once, until deep golden and crispy. Drain on paper towels.
4. For the dip, mix Greek yogurt, cilantro, lemon juice, and 1/4 tsp salt in a small bowl.

The magic here? The garlic butter seeps into the crispy chickpea batter, creating pockets of rich flavor in every bite. Serve hot with the cool, herby dip to balance the heat.

Tip: For extra crunch, let the battered chicken sit for 10 minutes before frying—this helps the coating stick better!

Crunchy Chicken Pakoras with Tamarind Chutney

These golden, crispy pakoras are packed with juicy chicken and fragrant spices—perfect for game day or a cozy night in with a side of tangy tamarind chutney.

Ingredients:

• 1 lb boneless chicken thighs, cut into 1-inch pieces
• 1 cup chickpea flour
• 2 tbsp cornstarch
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp red chili powder
• 1 tsp salt
• 1/2 cup water
• 1/4 cup fresh cilantro, finely chopped
• 1 small red onion, thinly sliced
• Vegetable oil, for frying
• 1/2 cup store-bought tamarind chutney, for serving

Instructions:

1. In a large bowl, whisk together chickpea flour, cornstarch, cumin, garam masala, turmeric, red chili powder, and salt. Gradually stir in water until a thick batter forms (like pancake batter). Fold in cilantro and red onion.
2. Toss chicken pieces in the batter until fully coated.
3. Heat 2 inches of vegetable oil in a deep pot to 350°F. Working in batches, drop battered chicken into the oil using a spoon. Fry for 4–5 minutes, turning occasionally, until deep golden and crispy. Drain on paper towels.
4. Serve hot with tamarind chutney for dipping.

The magic here? The chickpea flour batter fries up extra-crunchy while keeping the chicken tender inside—no soggy pakoras allowed!

Tip: For extra heat, add a pinch of cayenne to the batter or serve with sliced green chilies on the side.

Curry Leaf Chicken Pakoras with Coconut Chutney

These golden, fragrant pakoras are packed with fresh curry leaves and served with a creamy coconut chutney—perfect for game day or a cozy snack.

Ingredients

• 1 lb boneless chicken thighs, cut into 1-inch pieces
• 1 cup chickpea flour
• 2 tbsp rice flour
• 1/2 cup fresh curry leaves, roughly chopped
• 1 small red onion, finely diced
• 2 green chilies, minced (seeds removed for less heat)
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1 tsp salt
• 1/2 cup water
• Oil for deep frying (about 3 cups)
• For the chutney: 1 cup shredded coconut, 1/4 cup Greek yogurt, 1 tbsp lime juice, 1/2 tsp salt, 1/4 cup cilantro

Instructions

1. Make the chutney: Blend coconut, yogurt, lime juice, salt, and cilantro until smooth. Refrigerate until serving.
2. In a bowl, mix chickpea flour, rice flour, curry leaves, onion, chilies, cumin, turmeric, and salt. Gradually add water, stirring until a thick batter forms (like pancake batter). Fold in chicken.
3. Heat oil in a deep pot to 350°F. Drop tablespoon-sized scoops of batter into the oil, frying 4–5 at a time for 4–5 minutes until deep golden and crispy. Drain on paper towels.

The curry leaves add an earthy aroma to the crispy coating, while the coconut chutney balances the heat with cool creaminess—no ketchup needed!

Tip: For extra crunch, let the batter rest 10 minutes before frying.

Peri-Peri Chicken Pakoras with Lime Mayo

These crispy, spicy chicken pakoras are a fiery twist on the classic, with a tangy lime mayo to cool things down—perfect for game day or a fun appetizer night!

Ingredients:

• 1 lb boneless chicken thighs, cut into 1-inch pieces
• 1 cup chickpea flour
• 1/4 cup cornstarch
• 1 tbsp peri-peri sauce (plus extra for drizzling)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 cup cold water
• Vegetable oil, for frying
• 1/2 cup mayonnaise
• 1 tbsp lime juice
• 1 tsp lime zest

Instructions:

1. In a bowl, whisk together chickpea flour, cornstarch, peri-peri sauce, garlic powder, smoked paprika, and salt. Gradually stir in cold water until a thick batter forms.
2. Toss chicken pieces in the batter until fully coated.
3. Heat 2 inches of vegetable oil in a deep pot to 350°F. Fry chicken in batches for 5–6 minutes, turning once, until golden and crispy. Drain on paper towels.
4. For the lime mayo, mix mayonnaise, lime juice, and lime zest in a small bowl.
5. Serve pakoras hot, drizzled with extra peri-peri sauce and lime mayo on the side.

The magic here? The chickpea flour batter fries up extra crunchy, while the lime mayo cuts through the heat with a bright, creamy finish.

Tip: For extra heat, marinate the chicken in 2 tbsp peri-peri sauce for 30 minutes before battering.

Smoky Chicken Pakoras with Green Chili Sauce

These crispy, golden pakoras pack a smoky punch, perfect for game day or a cozy night in with that irresistible green chili sauce on the side.

Ingredients:

• 1 lb boneless chicken thighs, cut into 1-inch pieces
• 1 cup chickpea flour
• 2 tbsp cornstarch
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/2 cup cold water
• 1/4 cup chopped cilantro
• 1 small onion, thinly sliced
• Oil for frying (about 2 cups)

For the Green Chili Sauce:

• 1/2 cup Greek yogurt
• 1 jalapeño, seeded and chopped
• 1 garlic clove
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1 tbsp chopped mint

Instructions:

1. Make the sauce: Blend yogurt, jalapeño, garlic, lemon juice, 1/4 tsp salt, and mint until smooth. Chill until serving.
2. Prep the batter: Whisk chickpea flour, cornstarch, smoked paprika, cumin, turmeric, and 1/2 tsp salt in a bowl. Gradually stir in cold water until it resembles pancake batter. Fold in cilantro and onion.
3. Fry: Heat oil in a deep pot to 350°F. Coat chicken pieces in batter, then fry in batches for 4–5 minutes until deep golden and crispy. Drain on paper towels.

The smoky spices and tangy green sauce are a match made in heaven—especially when you get that perfect crunch in every bite.

Tip: For extra crispiness, let the batter rest for 10 minutes before frying.

Cornflake-Crusted Chicken Pakoras with Mint Raita

These crispy, golden pakoras get an irresistible crunch from crushed cornflakes, while the cool mint raita balances the heat perfectly.

Ingredients:

• 1 lb boneless chicken thighs, cut into 1-inch pieces
• 1 cup crushed cornflakes
• 1/2 cup chickpea flour
• 1/4 cup plain yogurt
• 1 tbsp lemon juice
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp cayenne pepper
• Vegetable oil, for frying

For the Mint Raita:

• 1/2 cup plain yogurt
• 2 tbsp finely chopped fresh mint
• 1 tbsp grated cucumber (squeezed dry)
• 1/4 tsp salt
• Pinch of sugar

Instructions:

1. In a bowl, whisk together 1/4 cup yogurt, lemon juice, cumin, garam masala, turmeric, 1/2 tsp salt, and cayenne. Add chicken and marinate for 20 minutes.
2. Meanwhile, mix all raita ingredients in a small bowl. Chill until serving.
3. Place crushed cornflakes and chickpea flour in separate shallow bowls. Dip each chicken piece in chickpea flour, then back into the marinade, then coat evenly with cornflakes.
4. Heat 1 inch of vegetable oil in a deep skillet to 350°F. Fry pakoras in batches for 4–5 minutes, turning once, until golden and cooked through. Drain on paper towels.

The cornflake crust stays extra crisp even after frying, making these pakoras a fun twist on the classic. Serve hot with the cooling raita for dipping.

Tip: For extra crunch, lightly toast the cornflakes before crushing them.

Tandoori-Style Chicken Pakoras with Onion Relish

These Tandoori-Style Chicken Pakoras with Onion Relish are crispy, juicy, and packed with smoky-spiced flavor—perfect for game day or a cozy night in.

• 1 lb boneless chicken thighs, cut into 1-inch pieces
• 1 cup chickpea flour
• 1/4 cup plain yogurt
• 1 tbsp lemon juice
• 1 tbsp tandoori masala
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp cayenne pepper (optional)
• 1/2 cup water
• 1/2 cup finely sliced red onion
• 1 tbsp chopped cilantro
• 1 tsp sugar
• 1 tbsp vegetable oil (for frying)

1. In a bowl, whisk together 1 cup chickpea flour, 1/4 cup yogurt, 1 tbsp lemon juice, 1 tbsp tandoori masala, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp cayenne. Gradually stir in 1/2 cup water until a thick batter forms. Fold in chicken pieces until fully coated.
2. Heat 1 tbsp vegetable oil in a deep skillet over medium-high. Working in batches, drop spoonfuls of the chicken batter into the oil and fry for 4–5 minutes, flipping once, until golden and crispy. Drain on paper towels.
3. For the relish, toss 1/2 cup sliced red onion with 1 tsp sugar and 1 tbsp cilantro. Let sit for 5 minutes to soften slightly.
4. Serve hot pakoras with the onion relish on the side.

The tandoori marinade keeps the chicken tender inside while the chickpea batter fries up shatteringly crisp—no tandoor oven required!

Tip: For extra heat, add a pinch of extra cayenne to the batter or serve with spicy green chutney.

Masala Chicken Pakoras with Tomato Chutney

These crispy Masala Chicken Pakoras with tangy tomato chutney are the ultimate crowd-pleaser—golden, spiced, and perfect for dipping!

• 1 lb boneless chicken thighs, cut into 1-inch pieces
• 1 cup chickpea flour
• 2 tbsp cornstarch
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp red chili powder
• 1 tsp salt
• 1/2 cup water
• 1/4 cup fresh cilantro, finely chopped
• Vegetable oil, for frying
• For the chutney: 1 cup diced tomatoes, 1 small onion (chopped), 1 tbsp lemon juice, 1/2 tsp sugar, 1/4 tsp salt

1. Make the chutney: Blend tomatoes, onion, lemon juice, sugar, and 1/4 tsp salt until smooth. Set aside.
2. In a bowl, whisk chickpea flour, cornstarch, cumin, garam masala, turmeric, chili powder, and 1 tsp salt. Gradually stir in water until a thick batter forms. Fold in cilantro.
3. Heat 2 inches of vegetable oil in a deep pan to 350°F. Coat chicken pieces in the batter, then fry in batches for 4–5 minutes until deep golden and crispy. Drain on paper towels.

The magic? The chickpea batter fries up extra-crunchy while keeping the chicken juicy inside—ideal for scooping up that bright tomato chutney.

Tip: For extra heat, add a minced green chili to the chutney before blending.

Crispy Chicken Pakoras with Spicy Mayo

These golden, crunchy chicken pakoras are the ultimate snack—tender bites of spiced chicken fried to perfection and served with a creamy, kicky mayo dip.

Ingredients:

• 1 lb boneless chicken thighs, cut into 1-inch pieces
• 1 cup chickpea flour
• 2 tbsp cornstarch
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp chili powder
• 1 tsp salt
• 1/2 cup cold water
• 1/4 cup chopped cilantro
• 1 tbsp lemon juice
• Vegetable oil, for frying
• 1/2 cup mayonnaise
• 1 tbsp sriracha
• 1 tsp honey

Instructions:

1. In a bowl, whisk together 1 cup chickpea flour, 2 tbsp cornstarch, 1 tsp ground cumin, 1 tsp garam masala, 1/2 tsp turmeric, 1/2 tsp chili powder, and 1 tsp salt. Gradually stir in 1/2 cup cold water until a thick batter forms. Fold in 1/4 cup chopped cilantro and 1 tbsp lemon juice.
2. Toss chicken pieces in the batter until fully coated.
3. Heat 2 inches of vegetable oil in a deep skillet to 350°F. Fry chicken in batches for 4–5 minutes, turning once, until deeply golden and crispy. Drain on paper towels.
4. For the spicy mayo: Mix 1/2 cup mayonnaise, 1 tbsp sriracha, and 1 tsp honey in a small bowl.

The magic here? Chickpea flour gives these pakoras an extra-crisp texture that holds up beautifully to the cooling, spicy dip.

Tip: For even crispiness, let the batter rest for 10 minutes before coating the chicken.

Pomegranate Chicken Pakoras with Mint Yogurt Dip

These crispy, tangy pakoras are a fun twist on the classic—bursting with juicy pomegranate and served with a cooling mint yogurt dip.

Ingredients:

• 1 lb boneless chicken thighs, cut into 1-inch pieces
• 1/2 cup chickpea flour
• 1/4 cup cornstarch
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup pomegranate seeds (plus extra for garnish)
• 1/3 cup water
• Vegetable oil, for frying
• 1 cup plain Greek yogurt
• 2 tbsp chopped fresh mint
• 1 tbsp lemon juice
• 1/2 tsp honey
• Pinch of salt

Instructions:

1. In a bowl, whisk together 1/2 cup chickpea flour, 1/4 cup cornstarch, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Stir in 1/3 cup pomegranate seeds and 1/3 cup water to form a thick batter. Fold in chicken pieces until fully coated.
2. Heat 2 inches of vegetable oil in a deep skillet to 350°F. Working in batches, fry chicken for 4–5 minutes, turning once, until golden and crispy. Drain on paper towels.
3. For the dip, mix 1 cup yogurt, 2 tbsp mint, 1 tbsp lemon juice, 1/2 tsp honey, and a pinch of salt. Chill until serving.
4. Garnish pakoras with extra pomegranate seeds and serve warm with the dip.

The juicy pops of pomegranate balance the smoky spices, while the creamy mint dip adds a refreshing contrast. Tip: For extra crunch, let the batter-coated chicken sit for 10 minutes before frying.

Lemon Pepper Chicken Pakoras with Garlic Aioli

These crispy, zesty pakoras are a fun twist on classic fried chicken, with bright lemon pepper seasoning and a creamy garlic dip that’s downright addictive.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup chickpea flour
• 1/4 cup cornstarch
• 1 tbsp lemon pepper seasoning
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp baking powder
• 3/4 cup cold water
• Vegetable oil, for frying
• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1/4 tsp salt

Instructions

1. In a large bowl, whisk together chickpea flour, cornstarch, lemon pepper seasoning, garlic powder, 1 tsp salt, and baking powder. Gradually stir in cold water until a thick batter forms. Fold in chicken pieces until evenly coated.
2. Heat 2 inches of vegetable oil in a deep pot to 350°F. Working in batches, fry chicken for 4–5 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels.
3. For the aioli, mix mayonnaise, minced garlic, lemon juice, and 1/4 tsp salt in a small bowl. Serve alongside hot pakoras.

The magic here? The chickpea batter fries up extra crunchy while keeping the chicken juicy inside—no dry bites allowed!

Tip: For extra tang, sprinkle fried pakoras with a pinch of extra lemon pepper seasoning right after frying.

Spicy Schezwan Chicken Pakoras with Sweet Chili Sauce

These Spicy Schezwan Chicken Pakoras pack a punch with crispy, golden bites of chicken tossed in fiery Schezwan sauce—perfect for game day or a cozy night in with sweet chili sauce for dipping.

• 1 lb boneless chicken thighs, cut into 1-inch pieces
• 1 cup chickpea flour
• 1/4 cup cornstarch
• 1 tsp baking powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp Schezwan sauce
• 1/2 cup cold water
• 2 cups vegetable oil (for frying)
• 1/4 cup sweet chili sauce (for serving)

1. In a large bowl, whisk together 1 cup chickpea flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, and 1/2 tsp black pepper. Stir in 1 tbsp Schezwan sauce and 1/2 cup cold water until a thick batter forms.
2. Toss chicken pieces in the batter until fully coated.
3. Heat 2 cups vegetable oil in a deep pot to 350°F. Fry chicken in batches for 4–5 minutes, flipping once, until deep golden and crispy. Drain on paper towels.
4. Serve immediately with 1/4 cup sweet chili sauce for dipping.

The magic here? The double crunch from chickpea flour and cornstarch—plus that bold Schezwan kick—makes these pakoras irresistible.

Tip: For extra heat, mix a pinch of red chili flakes into the sweet chili sauce!

Ginger-Garlic Chicken Pakoras with Tangy Dip

These crispy, golden pakoras pack a punch of flavor with fresh ginger and garlic, perfect for game day or a cozy night in.

Ingredients:

• 1 lb boneless chicken thighs, cut into 1-inch pieces
• 1 cup chickpea flour
• 2 tbsp cornstarch
• 1 tbsp freshly grated ginger
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/2 cup cold water
• 1/4 cup chopped cilantro
• Vegetable oil, for frying

For the Tangy Dip:

• 1/2 cup plain yogurt
• 1 tbsp lemon juice
• 1 tsp honey
• 1/4 tsp chili powder
• Pinch of salt

Instructions:

1. In a bowl, whisk together 1 cup chickpea flour, 2 tbsp cornstarch, 1 tbsp grated ginger, 4 minced garlic cloves, 1 tsp cumin, 1 tsp garam masala, 1/2 tsp turmeric, and 1/2 tsp salt. Gradually stir in 1/2 cup cold water until a thick batter forms. Fold in 1/4 cup chopped cilantro.
2. Toss chicken pieces in the batter until fully coated.
3. Heat 2 inches of vegetable oil in a deep skillet to 350°F. Fry chicken in batches for 4–5 minutes, flipping once, until deep golden and crispy. Drain on paper towels.
4. For the dip, whisk together 1/2 cup yogurt, 1 tbsp lemon juice, 1 tsp honey, 1/4 tsp chili powder, and a pinch of salt.

The magic here? The chickpea batter fries up extra-crispy while keeping the chicken juicy inside—no soggy pakoras allowed!

Tip: For extra heat, add a pinch of cayenne to the batter or dip.

Chili Chicken Pakoras with Sesame Soy Sauce

These golden, spicy pakoras are the ultimate game-day snack—crunchy on the outside, tender inside, and dunked in a savory-sweet sesame soy sauce that’ll have everyone reaching for more.

Ingredients

• 1 lb boneless chicken thighs, cut into 1-inch pieces
• 1 cup chickpea flour
• 2 tbsp cornstarch
• 1 tsp red chili powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1 tsp salt
• 1/2 cup water
• 1/4 cup chopped cilantro
• Vegetable oil, for frying
• Sesame Soy Sauce: 3 tbsp soy sauce, 1 tbsp toasted sesame oil, 1 tbsp honey, 1 tsp rice vinegar, 1 tsp sesame seeds

Instructions

1. In a bowl, whisk together chickpea flour, cornstarch, red chili powder, cumin, turmeric, and salt. Gradually stir in water until a thick batter forms. Fold in cilantro.
2. Toss chicken pieces in the batter until fully coated.
3. Heat 2 inches of vegetable oil in a deep pot to 350°F. Fry chicken in batches for 4–5 minutes, turning once, until deep golden and crispy. Drain on paper towels.
4. Make the sauce: Whisk together soy sauce, sesame oil, honey, rice vinegar, and sesame seeds in a small bowl.
5. Serve pakoras hot with the sesame soy sauce for dipping.

The magic here? The chickpea batter fries up extra-crispy while keeping the chicken juicy—and that glossy, umami-packed sauce balances the heat perfectly.

Tip: For extra crunch, let the battered chicken sit for 10 minutes before frying to help the coating adhere.

Chettinad-Style Chicken Pakoras with Coconut Dip

These crispy, spice-packed chicken pakoras are a game-changer—dunked in a creamy coconut dip, they’re the perfect balance of heat and cool.

Ingredients:

• 1 lb boneless chicken thighs, cut into 1-inch pieces
• 1 cup chickpea flour
• 2 tbsp rice flour
• 1 tsp red chili powder
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1 tsp fennel seeds, crushed
• 1/2 tsp black pepper
• 1/2 cup fresh cilantro, finely chopped
• 1/2 cup water
• Oil for deep frying
• For the dip: 1/2 cup coconut milk, 1 tbsp lime juice, 1 tsp grated ginger, 1/4 tsp salt

Instructions:

1. In a bowl, whisk together chickpea flour, rice flour, red chili powder, coriander, turmeric, fennel seeds, black pepper, and salt. Stir in cilantro and water to make a thick batter.
2. Toss chicken pieces in the batter until evenly coated.
3. Heat oil in a deep pot to 350°F. Fry chicken in batches for 5–6 minutes, turning once, until deep golden and crispy. Drain on paper towels.
4. For the dip, whisk coconut milk, lime juice, ginger, and salt until smooth.

The magic here? The fennel seeds add a subtle licorice kick to the crispy crust, while the coconut dip tames the heat beautifully.

Tip: For extra crunch, let the battered chicken sit for 10 minutes before frying—it helps the coating cling better.

Coriander Chicken Pakoras with Mint Chutney

These golden, herb-packed pakoras are a crowd-pleasing snack—perfect for game day or a cozy night in with a side of tangy mint chutney.

Ingredients:

• 1 lb boneless chicken thighs, cut into 1-inch pieces
• 1 cup chickpea flour
• 1/4 cup rice flour
• 1/2 cup fresh cilantro, finely chopped
• 1 tbsp ginger-garlic paste
• 1 tsp ground cumin
• 1 tsp coriander powder
• 1/2 tsp turmeric
• 1/2 tsp red chili powder
• 1 tsp salt
• 1/2 cup water
• Oil for deep frying (about 3 cups)

Mint Chutney:

• 1 cup fresh mint leaves
• 1/2 cup cilantro leaves
• 1 green chili, deseeded
• 1 tbsp lemon juice
• 1/2 tsp salt
• 2 tbsp water

Instructions:

1. Make the chutney: Blend mint leaves, cilantro, green chili, lemon juice, salt, and 2 tbsp water until smooth. Refrigerate until serving.
2. Prep the batter: In a bowl, whisk chickpea flour, rice flour, 1/2 cup cilantro, ginger-garlic paste, 1 tsp cumin, 1 tsp coriander powder, 1/2 tsp turmeric, 1/2 tsp chili powder, and 1 tsp salt. Gradually add 1/2 cup water to make a thick batter.
3. Coat the chicken: Toss chicken pieces in the batter until fully coated.
4. Fry: Heat oil in a deep pot to 350°F. Fry pakoras in batches for 5–6 minutes, turning occasionally, until deep golden and crispy. Drain on paper towels.

The secret? Rice flour adds extra crunch, while fresh cilantro keeps the chicken juicy and fragrant. Serve hot with that bright, herby chutney—it’s a match made in snack heaven.

Tip: For extra heat, leave the seeds in the green chili or add a pinch of chaat masala to the batter!

Crunchy Almond Chicken Pakoras with Tamarind Sauce

These golden, nutty pakoras are a crave-worthy twist on the classic—crispy on the outside, tender inside, and dunked in a tangy-sweet tamarind sauce.

Ingredients

• 1 lb boneless chicken thighs, cut into 1-inch pieces
• 1/2 cup finely ground almonds (not almond flour)
• 1/2 cup chickpea flour
• 1/4 cup cornstarch
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp turmeric
• 1/2 tsp red chili powder
• 1 tsp salt
• 1/2 cup cold water
• Vegetable oil, for deep frying
• Tamarind sauce: 1/4 cup tamarind paste, 2 tbsp brown sugar, 1/2 tsp cumin powder, 1/4 tsp salt, 1/4 cup warm water

Instructions

1. Make the sauce: Whisk tamarind paste, brown sugar, 1/2 tsp cumin powder, 1/4 tsp salt, and warm water in a bowl until smooth. Set aside.
2. Prep the batter: In a large bowl, mix ground almonds, chickpea flour, cornstarch, 1 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp turmeric, 1/2 tsp red chili powder, and 1 tsp salt. Gradually add cold water, stirring until a thick batter forms (like pancake batter).
3. Fry: Heat 2 inches of vegetable oil in a deep pot to 350°F. Coat chicken pieces in the batter, shaking off excess, and fry in batches for 5–6 minutes until deep golden and crispy. Drain on paper towels.

The almonds add a toasty crunch that pairs perfectly with the tamarind sauce’s sticky-sour punch—ideal for game-day snacking or a fun appetizer.

Tip: For extra-crispy pakoras, let the batter rest for 10 minutes before frying.

Conclusion

With 20 crispy chicken pakora recipes to choose from, there’s something here for every craving! Whether you’re a spice lover or prefer something milder, these recipes are sure to delight. Don’t forget to try your favorites, leave a comment below, and share this roundup with fellow foodies on Pinterest. Happy frying!