Baked Chicken Pakora Recipe – Iftar Special

Guest Post


The Onion and Potato Pakoras (aalo and piyaz k pakoray) are pretty common in Pakistan for Iftar, in fact a must-must for some households. Here’s a little different recipe that you might want to try out this Ramadan…Chicken Pakora recipe! (Note: This recipe is not my original one and was received as a guest post from Ruku Kazia)

About Author:

Ruku Kazia loves to make up stories and recipes. She has three daughters aged 11,8 and 4. on whom some of her stories are loosely based. Ruku’s husband and children are happy to give critique on her stories and dishes, much to her delight, and sometimes amusement. She was born in Dubai, but now lives in Virginia USA, with her family. You can read more about her tale and treats here


PicMonkey Collage

1 large or two small chicken breasts (cut lengthwise into bite sliced pieces)

2 tablespoons besan/chickpea flour

1 tablespoon corn starch

2 teaspoon oil

½ teaspoon cumin powder

½ teaspoon coriander powder

¼ teaspoon garam masala

¼ teaspoon chilli powder

¼ tsp pepper

¼ tsp chaat masala

½ tsp salt

2 tablespoons water



Pre-heat the oven to 350 F

Mix all ingredients, except the chicken to make the marinade


Add the chicken to the marinade, and stir to coat all the pieces evenly

Foil and oil a baking tray

Place the marinated chicken in a single layer, making sure you do not overlap


Bake for 20-24 minutes, turning once halfway.

Remove from oven, allow to cool for 5 minutes, transfer to a serving dish and serve alongside your favorite chutney and ketchup 🙂


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