Summary

The website content provides a recipe for Lahori-Style Chicken Pakora, a traditional and popular teatime snack in Punjab, with a quick preparation time of 30 minutes.

Abstract

The article titled "Lahori Style Chicken Pakora (Fritters): Punjab’s Special" introduces a beloved teatime snack from the Punjab region, known as Chicken Pakora. This traditional snack, enjoyed by both children and adults, consists of boneless chicken fritters seasoned with a blend of spices and deep-fried to a golden brown. The author, Misbah Sheikh, shares a family recipe passed down from her grandmother, emphasizing its authentic Lahori style. The recipe includes detailed instructions and a list of ingredients such as besan (gram flour), spices like red chili powder and turmeric, and fresh coriander. The snack is particularly popular during teatime, as an appetizer, for guests, and during the month of Ramadan. The article also features a photo guide to assist in the preparation process and suggests serving the pakora with mint chutney or ketchup.

Opinions

The author expresses a personal preference for serving Chicken Pakora with mint chutney over ketchup.
Misbah Sheikh enjoys making pakora for evening teatime, as an appetizer, for guests, and traditionally prepares it during Ramadan.
The author highlights the versatility of pakora, mentioning various types such as bread, onion, spinach, potato, paneer, and chicken, which are commonly found in Indian and Pakistani cuisine.
The recipe shared is a family one, cherished for its authentic Lahori flavors, indicating a sentiment of tradition and nostalgia.

Snack Time

Lahori Style Chicken Pakora (Fritters): Punjab’s Special

Punjab’s Beloved Teatime Snack

Lahori-Style Pakora: Beloved Teatime Snack

Pakora (also spelled pakoda) is a much-loved traditional snack in both India and Pakistan. They are delicious and crunchy bite-sized boneless chicken fritters that are wonderfully spiced and deep-fried. Kids and adults alike enjoy this snack.

There are different varieties of pakora, including bread pakora, onion pakora, spinach pakora, potato pakora, paneer pakora, and chicken pakora. Most of these can be found on Indian and Pakistani restaurant menus, and they are also popular street foods.

I like to make pakora as an evening teatime snack or as an appetizer for a meal. It also makes a great snack for guests. Ramadan is another time when I traditionally prepare this dish.

These spicy, crunchy fried chicken bites can be made in a variety of ways. The recipe I am sharing here is how my grandmother used to make it for us, so it’s a Lahori-style recipe. The recipe comes together quickly and it takes no more than 30 minutes to prepare. Serve it with mint chutney or ketchup and enjoy!

Ingredients

250 grams boneless chicken, cut into strips or cubes
1 medium onion, chopped
3–4 green chilies, crushed
2 tablespoons ginger-garlic paste
1 teaspoon red chili powder
1/2 teaspoon turmeric
1/4 teaspoon ajwain (carom seeds)
1/4 teaspoon kalonji (nigella seeds)
1/4 teaspoon white zeera (white cumin seeds)
1 tablespoon salt, or to taste
1 teaspoon dry coriander, crushed
2 tablespoon fresh coriander
1/2 cup besan (gram flour)
1/2 teaspoon baking soda
3 teaspoons cornflour
4 tablespoon water, or more as needed
oil, for deep-frying

Instructions

Wash the chicken and place it in a bowl. Add the onions, besan, cornflour, baking powder, spices, green chilies, ginger-garlic paste, and fresh coriander.
Add water and mix well. The consistency should be slightly thick (see photo below).
Heat oil in a wok for deep-frying. Check the temperature of the oil by dropping in a small portion of the dough.
Using a tablespoon, take small portions of the dough mixture and drop them one by one into the hot oil. Do not crowd the pan as the chicken needs enough space to cook properly.
After 1 to 2 minutes, start stirring. Fry the chicken pakora until golden brown and crisp.
Dish out and serve hot with mint chutney or ketchup. My personal preference is for mint chutney. Enjoy!

Photo Guide

*Wash the chicken and place it in a bowl.*

*Add onions, besan, cornflour, and baking powder.*

*Add spices, green chilies, fresh coriander, and ginger-garlic paste.*

*Thoroughly combine the ingredients. The consistency should be slightly thick.*

*Heat oil in a wok for deep-frying. Check the temperature of the oil by dropping a small portion of the dough.*

*Using a tablespoon, take small portions of the mixture and drop them one by one into the hot oil to fry. Do not crowd the pan as the chicken needs enough space to properly cook.*

*After 1 to 2 minutes, start stirring. Fry the chicken pakora until golden brown and crisp.*

*Dish out and serve hot with mint chutney or ketchup. I prefer mint chutney. Enjoy!*

Become a Medium member to read all of my stories (and thousands of other writers on Medium) The membership fee is as little as $5 a month, if you sign up using my refferal link, I will earn a small commission from Medium. So this is a win-win situation. Go for it! 😊

If you wish to read my future writings, subscribe to my email list and you’ll be notified every time I publish a new story.

Enjoyed my writing? Want to read more? Follow my publication. I’d love to see you around.