Directions 6 steps | 100 Minutes
Prepare the chicken. Slice the chicken thighs into thin strips and set them aside.
Prepare the batter. In a large bowl, combine the finely diced red onion, finely chopped Thai chiles, ginger garlic paste, chili powder, ajwain, garam masala, turmeric, salt, finely chopped cilantro and chickpea flour. Mix until well combined.
Add the sliced chicken thighs and mix until well coated.
Add the water and mix well. You may need to add more water depending on the texture. Your batter should coat the chicken well and have the consistency of a thick pancake batter. If the batter is too thick, your pakora will fall apart.
In a large pot, heat the canola oil until it reaches 350°F. Add about one tablespoon of the chicken batter at a time. Fry for 5-7 minutes until golden brown. Drain on a paper towel lined plate and repeat with all the batter. (See notes 1.)
Garnish with cilantro. Serve with green chutney and chai tea. Enjoy!
- To check if the oil is not enough without a thermometer, add a tiny piece of the batter to the oil. If sizzles and comes up slowly, the oil is ready. If it is sizzling aggressively or becoming brown to fast, it is too hot. If it is sitting at the bottom of the oil, it is too cold.