Chicken Pakoda

Chicken Pakoda

You can omit chicken and make the normal pakoda

This recipe has been inspired and copied from Kannamma cooks , there are good recipes on her blog and this one looked so simple that I had to try them immediately , As I fried them,dad came and asked what I was making and was happy it was pakoda ,the minute I told chicken was added he said we spoil the originality of the recipe by adding chicken and I should make the normal pakoda for him with loads of cashew in it.

After hearing dad comment , I was little sad but dads compliment that it tasted exactly the shop one made my day and promised dad that I will make the normal pakoda for him


  • boneless chicken breast – 250 gms ( cut into very small pieces )
  • corn flour – 1/4 cup
  • besan (chickpea flour) – 1/2 cup
  • fennel seeds – 1 tsp
  • ginger garlic paste – 1 tsp
  • red chilli powder – 1 tsp
  • Finely chopped green chillies – 2
  • Finely chopped mint leaves – handful
  • Finely chopped coriander leaves – handful
  • Finely chopped curry leaves – 2 sprigs
  • Thinly sliced Onions – 2
  • baking soda – 1/2 tsp ( I didn’t use )
  • oil – 2 tsp
  • water – 3 tbsp ( I didn’t add )
  • Salt to taste
  • Oil for deep frying


  1. In a big bowl add chicken , fennel seeds, ginger garlic paste, red chilli powder, chopped green chillies and the salt. Mix well to combine. Add in the mint leaves, coriander leaves and curry leaves.
  2. Add in the Sliced onions, baking soda, corn flour, besan and oil.
  3. Mix everything well with your fingers and if required slowly add 3-4 tablespoons of water adding very little at a time. It should be a very stiff, thick ball ( I didn’t add water as it was not required )
  4. Heat oil in a pan until hot. Drop a little pakoda into the oil and if it sizzles, the oil is hot and ready.
  5. Take small pieces and drop them gently in oil. Fry until golden brown . Drain on paper towels and serve hot!

I took 15 minutes to make this pakoda

Happy cooking

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