Chicken Pakora

Prep 15 mins - Cooking 10 mins 6 - 8


  • cubed chicken 450g
  • 1/2 small cabbage, finely chopped
  • 2 carrots, grated
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon chilli powder (or adjust to taste)
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon tandoori masala powder
  • add salt as per your taste
  • 1 handful chopped fresh coriander
  • 5 tablespoons gram flour (chickpea or besan flour)
  • vegetable oil


  • Mix together chicken, cabbage and carrots. Season with turmeric, chilli powder, ground coriander, cumin, tandoori masala, salt and fresh coriander.
  • Add gram flour and just enough water to create a smooth, heavy mixture, that clings the chicken and vegetables. Mix well.
  • Heat a large fryer at low heat. Add the mixture by the spoonful and cook gently, until the chicken is cooked through. Turn the heat up and fry until golden and crispy.
  • Scoop out with a slotted spoon and drain on kitchen towels. Serve hot with a variety of sauces, such as hot chilli sauce, plain yoghurt or tamarind sauce.

Tips and Tweaks