📝 About This Recipe
A beloved staple of Kabul’s vibrant street food scene, Pakora-e-Morgh features succulent pieces of chicken enveloped in a deeply spiced, golden gram flour batter. Unlike its counterparts, the Afghan version is celebrated for its aromatic blend of coriander and turmeric, resulting in a crunch that gives way to a melt-in-your-mouth interior. These fritters are the ultimate comfort snack, perfectly balancing heat, earthiness, and a satisfying crisp that captures the soul of Afghan hospitality.
🥗 Ingredients
Chicken and Marinade
- 500 grams Chicken breast or thigh (cut into 1-inch bite-sized cubes)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 tablespoon Garlic paste (freshly minced)
- 1 teaspoon Ginger paste
- 1 teaspoon Salt (adjust to taste)
The Batter
- 1.5 cups Besan (Gram Flour) (sifted chickpea flour)
- 2 tablespoons Rice flour (for extra crispiness)
- 1/2 cup Fresh Cilantro (very finely chopped)
- 2-3 pieces Green Chilies (finely minced)
- 1 tablespoon Ground Coriander (toasted)
- 1 teaspoon Cumin seeds (crushed lightly)
- 1/2 teaspoon Turmeric powder (for vibrant color)
- 1 teaspoon Red chili flakes (adjust for heat preference)
- 1/4 teaspoon Baking soda (for light, airy texture)
- 3/4 cup Water (added gradually until thick)
For Frying and Garnish
- 3 cups Vegetable oil (for deep frying)
- 1 teaspoon Chaat Masala (for sprinkling at the end)
👨🍳 Instructions
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1
In a medium mixing bowl, combine the cubed chicken with lemon juice, garlic paste, ginger paste, and salt. Toss well to coat and let it marinate for at least 20 minutes to tenderize the meat.
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2
In a separate large bowl, sift the besan (gram flour) and rice flour to remove any lumps, which ensures a smooth batter.
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3
Add the ground coriander, crushed cumin, turmeric, red chili flakes, and baking soda to the flour mixture. Whisk the dry ingredients together.
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4
Fold in the finely chopped cilantro and minced green chilies into the dry flour mix.
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5
Slowly pour in the water while whisking constantly. Aim for a thick, pancake-like consistency that is heavy enough to coat the back of a spoon without dripping off immediately.
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6
Add the marinated chicken pieces (and any juices from the bowl) into the batter. Mix thoroughly so every piece of chicken is fully enveloped in the spiced flour paste.
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7
Heat the vegetable oil in a deep frying pan or wok over medium-high heat. The oil is ready when a small drop of batter sizzles and rises to the surface instantly.
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8
Carefully drop the chicken pieces into the hot oil one by one using a spoon or your fingers, ensuring they are not touching to prevent sticking.
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9
Fry in small batches to maintain the oil temperature. If you overcrowd the pan, the pakoras will become soggy instead of crispy.
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10
Fry for 5-7 minutes, turning occasionally with a slotted spoon, until the pakoras are a deep golden brown and the chicken is cooked through.
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11
Remove the pakoras with a slotted spoon and drain them on a wire rack or paper towels to remove excess oil.
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12
While still hot, sprinkle a generous amount of Chaat Masala over the pakoras for that signature street-food tang.
💡 Chef's Tips
For the ultimate crunch, use rice flour or a tablespoon of cornstarch in the batter; it prevents the besan from absorbing too much oil. If the batter is too thin, it won't stick to the chicken; if too thick, it will be doughy. Adjust with a teaspoon of flour or water at a time. Ensure the chicken is cut into uniform sizes so they all cook at the same rate without the batter burning. To test if the chicken is done, the pakora should feel light when lifted with the slotted spoon and the 'sizzling' sound of the oil should subside slightly. Always fry on medium heat—high heat will brown the outside too quickly while leaving the chicken raw inside.
🍽️ Serving Suggestions
Serve hot with a side of 'Chatni-e-Gashneez' (Afghan spicy cilantro and vinegar chutney). Pair with a hot cup of cardamom-infused Afghan green tea (Chai-e-Sabz) to cut through the richness. Include a side of thinly sliced red onions and lemon wedges for a fresh, acidic contrast. These make a fantastic appetizer alongside a platter of Afghan flatbread (Nan) and creamy yogurt dip. For a full street-food experience, serve in a paper cone with extra chili flakes on top.