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Air Fryer Chicken Pakora

Golden, craggy chicken pakora made crispy in the air fryer — besan + rice flour batter with ajwain for that signature street-style crunch, no deep frying needed.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course: Appetizer, Breakfast, Snack
Cuisine: Indian
Ingredients Method

Ingredients
  

Chicken Marinade
  • 1 lb 450g boneless, skinless chicken breast or thighs, cut into 1-inch pieces
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon lemon juice
  • ½ teaspoon turmeric powder
  • 1 teaspoon salt
Besan Batter
  • ¾ cup gram flour besan
  • 2 tablespoons rice flour
  • 1 teaspoon ajwain lightly crushed
  • 1 teaspoon red chili powder
  • ½ teaspoon garam masala
  • ½ teaspoon cumin powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 2 –3 tablespoons water as needed
  • 1 tablespoon oil for brushing
  • Serving
  • Fresh mint chutney
  • Lemon wedges
  • Thinly sliced red onion rings
  • Fresh cilantro chopped

Method
 

  1. Marinate: toss chicken with ginger garlic paste, lemon juice, turmeric, salt; rest 15 min room temp (or up to 1 hr in fridge).
  2. Batter: whisk besan, rice flour, ajwain, chili powder, garam masala, cumin, baking soda, salt; add water 1 tbsp at a time to thick pancake-batter consistency.
  3. Coat chicken fully; rest coated pieces 5 minutes.
  4. Preheat to 400°F (200°C); oil the basket; arrange in a single layer; brush tops with oil.
  5. Air fry 10 min, flip, 8–10 min more at 400°F to 165°F (74°C) internal.
  6. Serve hot with mint chutney, lemon wedges, onion rings, cilantro.