Chicken Keema Pakora Recipe

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Chicken Keema Pakora Recipe

Keema Pakoras Served with a Chilled Beer

This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla. Popular across the country, Keema is a traditional meat delicacy. It belongs to Awadhi cuisine, originating during the medieval age. While gobbling on a variety of desi pakoras, we rarely give a thought to its interesting origins. I am sharing Chicken Keema Pakora Recipe, which I made on the weekend.

The khansamah or royal cooks of numerous Mughal rulers and Nawabs, concocted various keema delicacies to gratify their beloved king. The most popular ways to make keema is as a dry curry served with naan or paratha. We can make kebabs samosas. Keema paratha or keema dosa. 

Chicken Keema Pakora is the perfect starter for a drink and dinner party or for a rainy day tea snack. They are deep-fried and made with minced chicken or keema, egg, gram flour, rice flour, onion and few spices; all blended into a thick dough. I have used chicken keema but you can use mutton keema.

It is a crunchy crispy, gluten-free chicken snack ready to eat in 15 minutes.

Recipe for Chicken Keema Pakora

INGREDIENTS

250 Minced Chicken

1 Onion finely chopped

1 tbsp Ginger Garlic Paste

2 tbsp Rice flour

1 small cup Gram flour/Besan

Salt to taste

1 tsp Chilli powder

Lemon juice

1 tsp Garam masala

 Oil for deep frying

1 egg

1 sprig Coriander leaves

METHOD

Firstly, finely chop the onion.

Next, collect all the ingredients together.

Now, take a bowl, add the minced chicken and the rest of the ingredients.

Subsequently, mix everything well to form a dough. The mixture should not be dry but firm.

After that, cover the bowl and let it rest for 15 minutes.

Later, heat oil in a wok or kadhai, check if the oil is hot and control the flame to medium-high at this stage.

Then make lemon sized balls of the mixture and drop in hot oil.

See to it that the pakoras are not very large. Small pakoras will cook through and stay crisp.

Now, let them fry for 1 to 2 minutes before turning them over.

Then, turn them over and fry them till the chicken pakoras are golden and crunchy.

Transfer them on a kitchen towel. Drain chicken pakoras on a kitchen tissue.

Finally, serve them hot with ketchup or mint chutney.

NOTES

  1. I didn’t have rice flour so I used egg.
  2. If the dough is too moist add more gram flour or rice flour
  3. You can add green chillies and pepper to spice it up
https://youtu.be/Df00FZ1ywnA

Check out these pakora recipes- Bread Pakora, Kale Pakoras, Aloo Bonda, Betel Leaf Pakoras, Ajwain Leaf Pakoras, Andhra Lentil Pakoras, Spinach Pakoras, Paneer Fritters

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Ingredients
Servings:
Instructions
  1. Firstly, finely chop the onion.
  2. Next, collect all the ingredients together.
  3. Now, take a bowl, add the minced chicken and the rest of the ingredients.
  4. Subsequently, mix everything well to form a dough. The mixture should not be dry but firm.
  5. After that, cover the bowl and let it rest for 15 minutes.
  6. Later, heat oil in a wok or kadhai, check if the oil is hot and control the flame to medium-high at this stage.
  7. Then make lemon sized balls of the mixture and drop in hot oil.
  8. See to it that the pakoras are not very large. Small pakoras will cook through and stay crisp.
  9. Now, let them fry for 1 to 2 minutes before turning them over.
  10. Then, turn them over and fry them till the chicken pakoras are golden and crunchy.
  11. Transfer them on a kitchen towel. Drain chicken pakoras on a kitchen tissue.
  12. Finally, serve them hot with ketchup or mint chutney.
Recipe Notes

1. I didn’t have rice flour so I used egg.

2. If the dough is too moist add more gram flour or rice flour

3. You can add green chillies and pepper to spice it up

Harjeet Kaur

Harjeet Kaur

My writing was limited to school essays and projects for my kids and out of the blue, my writing career began with writing articles for the magazine section of a reputed national newspaper. I rediscovered my best subject at school and began writing with gusto. I had a weekend column in the newspaper which was well appreciated. I started off writing about Interiors and Gardens and later diverse topics like Fashion, trends, food and events in the city. Juggling my time between various jobs down the years and my writing, I have written content for fliers, brochures for colleges, speeches, social media content and also website content. I love writing and I am open to writing on a plethora of topics. My blog has some interesting insights into my life and travels but now it is mainly a food blog as I am growing organic vegetables and cooking my own produce is very therapeutic. Read my blogs to know me better. I write from my heart and what I write is what I feel... I feel a feel, A funny feel A funny feel, feel I! If you feel the feel I feel You'll feel the same as I!!

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Comments 44

  1. Priyanka Nair says:

    You put in so many efforts with your content. A pure-veggie just here to enjoy your presentation! 🙂

  2. Wow, chicken keema pakoda, rain and a cup of tea. Favorite combination. I loved how you wrote the entire post, with a lot of care and affection. The pakodas look delicious!!

  3. You make even the simple seem , and I have no doubt taste, exotic, Harjeet. Love your easy to follow recipes too.

  4. Shreemayee Chattoppadhyay says:

    Perfect snack with tea during monsoon. I always enjoy reading your recipe posts. You write your recipes so simply and with all details that anyone can try them at home.

  5. Madhu Bindra says:

    This looks like a simple and easy recipe but it sure would taste delicious. I don’t generally use besan in my keema pakoras. I will try it next time.

  6. Jigna Vora says:

    I am going to look up all your chicken recipies and convert them into paneer recipies 😇
    Ma’am you have awesome ones on your blog 💚

  7. Simrit Bedi says:

    Everybody in my family loves chicken and mutton keema. Chicken keema pakora seems very interesting and looks delicious. Will definitely try it out soon.

  8. Your recipes are wonderful and so easy to follow and make some drool-worthy for dishes. I am going to try this one and we are meat lovers. I might even turn it into cutlets and make burgers for my kids.

  9. Anjali Gupta says:

    Your posts are always delightful Harjeet. One would think a food based post will be only recipe and nothing else but you weave in the magic of your feelings and it comes alive as if I was there as you got them hot from the kadai!!!

  10. Another detailed recipe from you, making it easy to follow for someone like me. Iam a vegetarian but I have made some of your non-veg recipes for my family who loved them.

  11. Keema pakora are looking yummy. I do have Chicken Keema but never though to turn them in to starter dish, shall try it with rice flour. Your recipe style is simple and can do wonders to taste buds.

  12. Wow chicken keema pakoda…looks super delicious. Haven’t tried ever but now soon wil try.

  13. Ritu Bindra says:

    Love your recipes Harjeet. These seem to be like deep-fried kebabs. I am sure adding the rice flour would make them crispy.

  14. I have a little extra rice flour which I wanted to use but had no idea how. Now this one seems like an interesting one to make

  15. Swati Mathur says:

    You ate a blessing for all the non vegetarians. I don’t cook but enjoy your presentation. Thanks for some valuable tips.

  16. Aditi Kapur says:

    Chicken keema pakodas look so delicious, I can’t wait to try these. One more thing Harjeet, you explain brilliantly so the things seem simpler than they actually are;)

  17. I am not so good at cooking chicken recipes, But I noted down the recipe for my husband to try on. Images are so tempting can make any chicken lover drool.

  18. Chicken Pakora is my favourite dish. Loved the recipe.

  19. Abha Mondal says:

    I am from Lucknow and Keema is very popular there. I never tried Chicken keema pakoda but had keema with paratha. I will try this recipe. Pakoda and chilled beer, perfect combination.

  20. Lipsmackin snack this is..I’m trying this with soya kheema

  21. Yum yum another delicious delicacy. I will try it with vegetarian option. Maybe soya should work.

  22. Suhasini I.P. says:

    I am hearing this dish for the first time Harjeet.

  23. Monidipa says:

    I actually liked the way you explained the recipe. I never knew that chicken korma keema can be made so swiftly. I am bookmarking it for later.

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