Sanjeev Kapoor

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Chicken Keema Pakora

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Mutton mince mixed with egg, gram flour and other masalas, shaped into pakoras and deep fried.

This recipe is contributed by Member Arnab Majumdar.

Preparation Time : 6-10 minutes

Cooking time : 16-20 minutes

Servings : 10

Chicken Keema Pakora

Main Ingredients

Mutton mince (keema), Ginger





Level Of Cooking



  • Mutton mince (keema)
    200 grams
  • Ginger chopped
    1 inch piece
  • Onion chopped
    1 medium
  • Eggs
  • Salt
    to taste
  • Red chilli powder
    3/4 teaspoon
  • Green chillies chopped
  • Fresh coriander leaves chopped
    2 tablespoons
  • Turmeric powder
    1/4 teaspoon
  • Gram flour (besan)
    2 tablespoons
  • Refined flour (maida)
    2 tablespoons
  • Lemon juice
    2 tablespoons
  • Oil
    to deep fry


Step 1

Take minced meat in a bowl. Add ginger, onion, eggs, salt, red chilli powder, green chillies, coriander leaves, turmeric powder, gram flour, refined flour and lemon juice and mix well.

Step 2

Heat sufficient oil in a kadai. Drop small portions of the batter into the oil with your fingers and deep fry on medium heat till golden and crisp.

Step 3

Drain and place them on an absorbent paper. Serve hot.

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