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Chicken and Onion Pakoras with Sweet Lime Pickle Yoghurt


For the batter

1 x Saffron Tree TOGETHER Pakora Blend
100ml cold water or enough to make a thick batter
1 tsp of vegetable bouillon powder
½ tsp white pepper, freshly ground
400g skinless chicken breast
1 x medium onion
Vegetable or sunflower oil for deep frying

For the yoghurt

1 tsp sweet lime pickle or, if you prefer, normal lime pickle
1 dessertspoon of set yoghurt


For the yoghurt
  1. Fold the lime pickle into the yoghurt and serve with the pakoras.
For the pakoras
  1. In a medium sized bowl, put the pakora blend and enough cold water to make a firm batter (about 100ml). Whisk well.
  2. To the batter, add the vegetable bouillon powder and pepper. Whisk until thoroughly combined. You may need to add a touch more water.
  3. Slice the chicken breast in half lengthways, then thinly slice each half at an angle.
  4. Cut the onion into quarters, then thinly slice.
  5. Add the chicken and the onion to the batter and mix gently until evenly coated.
  6. Leave to rest for 20 minutes. This gives the batter time to stick to the chicken and onion.
  7. While the mix is resting, preheat the oil to 170°C. Use a thermometer if you are not using a deep fat fryer. Do not leave the pan unattended.
  8. Using an oiled dessertspoon, drop the pakoras one at a time into the hot oil and fry for 5 minutes. Use the timer on your phone.
  9. Drain and serve.

Serving Suggestion

Serve with sweet lime pickle yoghurt, fresh coriander and lime wedges.

Top Tip

Oil your dessertspoon before using it to drop the batter into the fryer. It will help the mixture to slide effortlessly into the oil.


For best results, invest in a deep fat fryer.
Never leave a pan of oil unattended.
If you don’t have a deep fat fryer, use a pan of oil and a thermometer.
Don’t overcrowd the pan – trying to cook lots at once will reduce the temperature of the oil and the results will be disappointing.

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