Chicken Dal Pakoda

Boneless chicken strips dipped in mixed dal paste and deep-fried – an excellent snack. This is a Sanjeev Kapoor exclusive recipe.

New Update
Chicken Dal Pakoda

" frameborder="0" allowfullscreen>

Main Ingredients Boneless chicken breasts, Split Bengal gram (chana dal)
Cuisine Indian
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Chicken Dal Pakoda

  • 250 grams Boneless chicken breasts
  • 1 cup Split Bengal gram (chana dal)
  • 1/2 cup Split black gram skinless (dhuli urad dal)
  • 1/2 cup Split green gram skinless (dhuli moong dal)
  • 1 tablespoon Lemon juice
  • 1 tablespoon Red chilli powder
  • to taste Salt
  • 1 tablespoon Ginger-garlic paste
  • 1 teaspoon Coriander powder
  • 1 teaspoon Cumin powder
  • 1/2 teaspoon Turmeric powder
  • 1/2 tablespoon Garam masala powder
  • 1 teaspoon Red chilli powder
  • for deep-frying Oil
  • for dusting Rice flour


  1. Cut chicken into strips and marinate with lemon juice, red chilli powder, salt and ginger-garlic paste. Mix well and set aside for 15-20 minutes.
  2. Combine Bengal gram, black gram and green gram in a blender jar and blend into a thick paste using water if required.
  3. Combine the blended paste, coriander powder, cumin powder, turmeric powder, garam masala powder, red chilli powder and salt in a bowl and mix well.
  4. Heat sufficient oil in a kadai. Spread rice flour on a plate.
  5. Dust the marinated chicken strips in the flour and coat well with the gram paste mixture. Deep-fry in hot oil till golden. Drain on absorbent paper.
  6. Serve hot.

Nutrition Info

Calories 2064
Carbohydrates 243.3
Protein 156.4
Fat 51.8
Other Fiber Fiber - 54gm