Looking for a fresh and fun twist on classic pakora? These Chicken Pakora Wraps with Chutney Mayo deliver crispy, spiced Indian-style fritters wrapped in soft flatbreads, drizzled with zesty chutney mayo, and fresh fillings. They’re perfect for lunch, dinner, or a casual gathering — all the charm of pakode recipe meets the indulgence of a handheld wrap.
Chicken Pakora Wraps with Chutney Mayo
Prep Time 25 minutes mins
Cook Time 20 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Indian
Mixing bowls (one for marinade, one for batter)
Deep saucepan or fryer with frying thermometer
Slotted spoon or spider strainer
Paper towels or wire rack for draining
Whisk and tongs
Rolling board or plate for wrap assembly
For the Chicken Pakora
- 500 g chicken breast or thigh cut into bite-sized strips
- 1 cup gram chickpea/besan flour
- 1 tsp ground cumin
- 1 tsp garam masala
- ½ tsp turmeric
- 1 tsp Kashmiri chili powder or paprika + pinch of cayenne
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp salt adjust to taste
- 1 egg lightly whisked
- ¼ cup sparkling water for lighter batter
- Oil for deep frying
For the Chutney Mayo
- ½ cup mayonnaise
- 2 Tbsp mango or green chutney store-bought or homemade
- 1 tsp lemon juice
Optional: minced cilantro or fresh mint
For the Wrap Assembly
- 4 large flatbreads or tortilla wraps
- 1 cup shredded lettuce or cabbage
- 1 small cucumber matchstick-cut
- ¼ red onion thinly sliced
- Handful of fresh cilantro or mint leaves
- Lime wedges for serving
Marinate the Chicken
Combine chicken strips with garlic powder, spices, salt, egg, and a splash of lemon juice. Allow it to sit for at least 10 minutes. This step helps tenderize the chicken and intensify flavors—a shortcut nod to chicken pakoda recipe traditions.
Make the Batter
In a separate bowl, whisk chickpea flour with cumin, garam masala, turmeric, chili powder, and salt. Gradually stir in sparkling water until the batter reaches a coatable thickness.
Heat the Oil
Pour about 2 inches of oil into a deep pan and heat to 350–360 °F (175–183 °C). Use a thermometer to maintain temperature—critical for achieving crisp pakoras.
Fry the Pakoras
Coat marinated chicken in the batter and drop into hot oil in batches. Fry for 3–4 minutes until evenly golden and cooked through. Transfer to paper towels or a wire rack to drain.
Prepare Chutney Mayo
Whisk mayo, chutney, and lemon juice together until smooth. Taste and adjust sweetness or tang. Stir in finely chopped cilantro if desired—it adds freshness and vibrancy.
Assemble the Wraps
Warm flatbreads briefly. Spread a generous layer of chutney mayo, add lettuce, cucumber, onion, and fresh herbs. Top with 4–5 pakoras, then drizzle more chutney mayo. Fold and roll tightly. Serve with lime wedges.
Pairings
- Sides: Mango chutney, garlic raita, or yogurt dip complement the spice.
- Drinks: Chilled lassi (salted or sweet), masala iced tea, or even a fizzy soda.
- Meal ideas: Make it a pakistani food recipes night by adding kadhi pakora recipe (yogurt gravy with fritters) or fish pakora on the table, plus indian sweets like gulab jamun or jalebi to complete the feast.
FAQs
1. What cut of chicken should I use?
Boneless, skinless chicken breast gives firmer bites, while thigh delivers juicy, flavorful results. Both work well.
2. Can I make this gluten-free?
Yes—just use chickpea flour batter only. Most pakora are naturally gluten-free, similar to traditional pakode recipe.
3. What’s the difference between chicken pakora and bread pakora?
Chicken pakora wraps feature spiced chicken fritters. bread pakora recipes often involve bread slices coated in gram flour and deep-fried—also delicious on their own.
4. How do I store leftovers?
Keep fried pakoras in an airtight container in the fridge for up to 2 days. Re-crisp in oven at 180 °C for ~10 minutes. Chutney mayo lasts 3–4 days refrigerated.
5. Can I use fish instead?
Absolutely—lightly spice and fry firm white fish for a fusion fish pakora wrap variant for pescatarian variety.
