Chicken Chilli Pakoras for Iftar

This Ramadan I am trying all the quick and easy recipes I’ve found on internet. Recently found the recipe of Chicken Chilli Pakoras which is perfect for Iftar.


  • 12 Big Green Chilies ( they are not the hot ones. The taste is similar to capsicum)
  • 1 cup Oil for deep frying the chilies

For the Filling

  • 1/2 kg of Chicken breast
  • 1/2 tsp Chili Powder
  • 1/4 tsp Tumeric Powder
  • 1/2 tsp Garam Masala
  • 1-2 tbsp lemon juice
  • 1 tbsp Oil
  • Salt to taste
For the batter
  • 1 and 1/2 cup Chickpea powder / Besan
  • 1/2 tsp Chili Powder
  • 1/2 tsp Ajwain /Carom seeds (Optional)
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Baking Powder ( Optional – it helps to make the batter cover crisp)
  • Salt to taste

chicken chili pakoras


  • Heat 1 tbsp oil in pan, cut the chicken breast in strips and put it in a frying pan with red chili powder and salt. Add the turmeric and mix well. Now add garam masala and the lemon juice and mix well. Adjust the seasonings as per your taste.
  • Wash and clean the chilies. Slit them in the center and remove all the seeds. Keep the stalks intact. Stuff the chilies with the chicken strips mix and set aside.
  • In a bowl, mix all the ingredients for the batter and gradually add water till you get a thick batter.
  • Heat oil in a deep frying pan. To test if the oil is ready, drop a little batter if it rises immediately to the surface and sizzles, the temperature is correct. If it browns quickly it means it is too hot, in such a case, turn the heat down. If it sinks to the bottom and does not simmer it means it is not hot enough. The pakoras will absorb too much oil and remain greasy, adjust the heat accordingly.
  • Dip the stuffed chilies in the batter and deep fry in the  oil till they are golden brown. Fry over medium heat and strain on paper towels to drain the excess oil.
  • Serve hot with ketchup or green chutney.

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