This Chicken Noodle Pakora is a special recipe passed down from my mom, and it’s an absolute crowd favorite—especially during Ramadan! Crispy on the outside, soft and flavorful on the inside, these golden-brown pakoras are the perfect iftar treat. The combination of minced chicken, shredded potatoes, and noodles creates a deliciously unique texture that keeps everyone coming back for more.

Why You’ll Love This Recipe

Perfect for Ramadan – A delicious iftar snack that’s filling and flavorful.

Unique Texture – Crispy from the outside, tender inside with a delightful noodle crunch.

Crowd-Pleaser – Loved by kids and adults alike!

Easy & Quick – Simple ingredients, minimal prep, and deep-fried to perfection.

Ingredients

For the Pakora Mixture:

• 200g chicken breast, minced in a blender
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 2 tsp chili flakes
• 2 tsp soy sauce
• 1 potato, peeled and shredded (excess water drained)
• 1 egg
• 1 packet instant noodles, boiled (90% cooked) and slightly broken
• 1 seasoning packet from instant noodles

For Frying:

• Oil for deep frying

Instructions

1. Prepare the Chicken Mixture
   • Blend chicken breast in a processor until minced.
   • In a mixing bowl, combine the minced chicken, salt, black pepper, garlic powder, chili flakes, soy sauce, and the seasoning packet from the instant noodles.
2. Prepare the Potato and Noodles
   • Peel and shred the potato, squeezing out any excess water to ensure the pakoras stay crispy.
   • Boil the instant noodles until 90% cooked, then drain and slightly break them apart for easy mixing.
3. Combine Everything
   • Add the shredded potato, egg, and boiled noodles to the chicken mixture.
   • Use your hands to mix everything together, ensuring even distribution of ingredients.
4. Fry the Pakoras
   • Heat oil in a deep pan over medium-high heat.
   • Take small portions of the mixture and shape them into rough, irregular pakoras with your hands. Free-form shaping ensures extra crispy edges!
   • Carefully drop them into the hot oil and fry until golden brown and crispy.
   • Remove with a slotted spoon and place on paper towels to drain excess oil.
5. Serve & Enjoy
   • Serve hot with your favorite dipping sauces such as mint chutney, garlic mayo, or ketchup.
   • Enjoy them fresh for the ultimate crispy bite!

Cooking Tips

Drain the shredded potatoes well to avoid excess moisture.

Shape the pakoras with your hands for extra crispy edges.

If the mixture feels too wet, add a tablespoon of cornstarch for better binding.

Fry on medium-high heat to ensure even cooking without burning.

Chicken Noodle Pakora

This Chicken Noodle Pakora is a special recipe passed down from my mom, and it’s an absolute crowd favorite—especially during Ramadan!

Print Recipe Pin Recipe

Course Appetizer

Cuisine Pakistan

Ingredients

  

For the Pakora Mixture:

• 200 g chicken breast minced in a blender
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 2 tsp chili flakes
• 2 tsp soy sauce
• 1 potato peeled and shredded (excess water drained)
• 1 egg
• 1 packet instant noodles boiled (90% cooked) and slightly broken
• 1 seasoning packet from instant noodles
• Oil for deep frying

Instructions

 

• Blend chicken breast in a processor until minced.
• In a mixing bowl, combine the minced chicken, salt, black pepper, garlic powder, chili flakes, soy sauce, and the seasoning packet from the instant noodles.
• Peel and shred the potato, squeezing out any excess water to ensure the pakoras stay crispy.
• Boil the instant noodles until 90% cooked, then drain and slightly break them apart for easy mixing.
• Add the shredded potato, egg, and boiled noodles to the chicken mixture.
• Use your hands to mix everything together, ensuring even distribution of ingredients.
• Heat oil in a deep pan over medium-high heat.
• Take small portions of the mixture and shape them into rough, irregular pakoras with your hands. Free-form shaping ensures extra crispy edges!
• Carefully drop them into the hot oil and fry until golden brown and crispy.
• Remove with a slotted spoon and place on paper towels to drain excess oil.
• Serve hot with your favorite dipping sauces such as mint chutney, garlic mayo, or ketchup.
• Enjoy them fresh for the ultimate crispy bite!

Keyword chicken noodles, pakora, snacks

What to Serve With

Mint Chutney – Adds a fresh, herby contrast.

Garlic Mayo – Creamy and delicious.

Tamarind Sauce – A tangy, sweet pairing.

Hot Chai – Because pakoras and chai are a match made in heaven!