Here's a recipe for easy-to-make Chicken Keema Pakoda, and trust me, these aren't your typical chicken pakoras. These are unique, delicious, and best of all, you can whip up a batch of these flavorful Indian chicken mince fritters in under 30 minutes.
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- Quick and easy Chicken Keema Pakoda - a 30-minute recipe
- Quick plan for a Sunday meal with guests
- Ingredients for Chicken Fritters
- Instructions - easy steps for making perfect chicken mince fritters
- Variations
- Equipment
- Storage
- Top tip
- Chicken Keema Pakoda - Frequently Asked Questions
- Recipe Card
- Easy 30-minute Recipes
- Let's connect over an easy Chicken Keema Pakoda Recipe
- Chicken Keema Pakoda Recipe Pin for You
Quick and easy Chicken Keema Pakoda - a 30-minute recipe
All you need is about 250g of chicken keema (mince), some onion, garlic, green chili, besan (chickpea flour), an egg, and a few common spices. I'm not giving you the full recipe just yet; these are simply the ingredients I used last Sunday to quickly make some snacks.
Quick plan for a Sunday meal with guests
Sometimes guests show up unexpectedly, right? Not that I'm complaining! I actually enjoy having certain people over. It's not about whether they're invited or not, but about the company. A few days ago, Mehebub's first cousin and her fiancé were coming over, and while I had everything else planned, I completely forgot about snacks! I suddenly remembered while tidying up, just forty minutes before they were due to arrive. Of course, they wouldn't mind - they're family (and soon-to-be family) - but I still felt a bit unprepared. I couldn't possibly serve nothing before lunch!
So, I decided to quickly make some chicken pakoda!
I opened the freezer, hoping to find chicken, but realized I had neither bone-in nor boneless pieces. Luckily, I found a packet of chicken keema and decided to make Chicken Keema Pakoda instead. I asked everyone to wait briefly so I could take a few photos for this recipe. And that's how it all happened!
That day, besides the chicken pakodas, I also prepared Shrimp in Creamy Spinach Sauce, another quick 30-minute dish, Oriya Mutton Curry, Bengali Veg Daal, some Shak Bhaja, and Tomato Amsotto Khejur er Chutney. For dessert, we had Fruit Custard.
Ingredients for Chicken Fritters
For this recipe of Chicken Mince Fritters loaded with Desi flavors, you will need the following ingredients. However, feel free to adjust ingredients, especially spices.
- Chicken Keema
- Besan aka Gram Flour
- Egg
- Green Chili
- Coriander leaves (optional)
- Onion
- Garlic Paste
- Kashmiri Chili Powder
- Turmeric Powder
- Roasted Cumin Powder
- Garam Masala Powder
- Salt
- Baking Soda
- Vegetable Oil
See the recipe card for quantities.
Instructions - easy steps for making perfect chicken mince fritters
Mix all the ingredients except the egg, besan, and oil
Add egg, followed by Besan, and make the batter. If needed, add water.
Heat Oil and fry Pakodas. See the Recipe card for cuts, time, process, tips, and timings
Serve Chicken Keema Pakoda hot with ketchup or Chutney
Variations
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish.
- Kid-friendly - Adjust the spices; better make a separate batch for them by limiting chili.
Equipment
I prefer to use a non-stick pan to fry the Chicken Keema Pakodas.
Storage
We generally do not store Pakodas as they lose their crispiness when cold. However, I often make the batter and keep it for an hour or two before making the pakodas
Top tip
Do not fry Chicken Keema Pakodas over high heat. Always keep the flame medium. This way, the chicken will be well-cooked, and there will be no raw aroma of Besan once the frying is done.
Chicken Keema Pakoda - Frequently Asked Questions
Well, texture makes the difference! Though the ingredients are almost the same, they taste different.
Not at all! I don't use Gram Flour while making meatballs!
Recipe Card
Chicken Keema Pakoda | Chicken Mince Fritters
Equipment
- 3 Bowls
- 1 Wok
- 1 Spatula
- 1 Spoon
- 1 Chopping Board
- 1 Knife
Ingredients
- 250 g Chicken Keema
- 75 g Besan aka Gram Flour ½ Cup
- 1 Egg
- 4 Green Chili
- ¼ Cup Coriander leaves optional
- 1 Onion
- 1 tablespoon Garlic Paste
- ½ teaspoon Kashmiri Chili Powder
- ¼ teaspoon Turmeric Powder
- ¼ teaspoon Roasted Cumin Powder
- ¼ teaspoon Garam Masala Powder
- 1 teaspoon Salt
- ¼ teaspoon Baking Soda
- 1 Cup Water
- 200 ml Vegetable Oil for deep frying
Instructions
- All the ingredients must be at room temperature.
- Chop the Onion as well as the Green Chilis.
- If using Coriander leaves, chop those as well.
- Take Chicken Keema in a bowl.
- Now add chopped onion, green chilies, and coriander leaves.
- Add Red Chili Powder, Roasted Cumin Powder, Garam Masala Powder, and Turmeric Powder.
- Now add the extract of the Garlic paste.
- Now add the baking soda, followed by half of the salt.
- Mix everything.
- Once mixed, add the egg and mix.
- Now add the Besan and keep mixing.
- Ideally, the moisture coming from the chicken and veggies would be enough to make the batter.
- Make a thick, flowing batter that is ideal for making pakodas. Do not make the batter runny or extremely tight.
- Check and if needed, adjust Salt.
- Once mixed, add 1 teaspoon Oil the batter and mix.
- Now keep this batter for 15 minutes before frying.
- Heat the oil in a pan.
- Once heated, reduce the flame and keep it medium.
- First, pour a small spoonful of batter to check whether the pakoda is coming out well or not.
- Once checked, drop around 1.5 tablespoon for each pakoda in the hot oil.
- I fry around 8-10 in one go.
- Once fried from one side (turned golden Brown in color); flip the fritters and fry the other side as well.
- Turn over a few times while frying the fritters to avoid over-frying or under-frying.
- Once properly fried, strain with a strainer and place them over some kitchen tissue to remove extra oil.
- Serve Chicken Keema Pakoda hot with your choice of condiment. I prefer ketchup and a cup of Coffee.
Notes
- Keep all the ingredients at room temperature.
- Adjust spices based on your preference.
- Baking Soda makes Chicken Pakoda crispy; you can skip it though.
- Coriander leaves are optional too. They are for added flavor.
- Keep the heat medium all through while frying.
- Do not overfry or underfry Pakodas.
Nutrition
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- Bhat Bhaja (also known as Bengali Bhaja Bhat)
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Let's connect over an easy Chicken Keema Pakoda Recipe
I would love to see a picture if you are making the prawns following my recipe. You can share here at [email protected]. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.
Chicken Keema Pakoda Recipe Pin for You
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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