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Chicken Pakoras
Chicken Fritters
Ingredients:
450 grams chicken breasts, boneless1 tablespoon lemon juice1 teaspoon garlic paste1 teaspoon ginger paste2 - green chillies1/2 level teaspoon turmeric, ground1 teaspoon red chili powder1 level teaspoon salt1 teaspoon coriander, grounded200 grams Flour of pulse (Baisan)1 teaspoon salt,1 teaspoon chilli powder1 teaspoon coriander seeds crushed1 teaspoon garam masala1 level teaspoon bicarbonate of soda2 tablespoon coriander leaves2-3 drops food color, yellow300 ml water
How to Cook:
1. Cut the chicken into bite sized pieces. Rub the chicken with lemon juice and put aside. Mix the garlic, ginger paste with salt, chilli powder, turmeric, green chillies and ground coriander. Smear the chicken pieces with spice paste and set aside for at least 2 hours.
2. Place the gram flour and the remaining dry ingredients and food colour in a bowl. Pour in the water gradually and beat to a smooth paste. The consistency should be like thick pancake batter. Leave aside to rest for 20 minutes.
3. Heat oil in a deep fryer or a karahi to smoking point, then reduce the heat to medium.
4. Dip a few pieces of chicken into the batter to thoroughly coat them, then using your fingers lift them out of the batter and at once drop them into the hot oil. Be careful not to splash yourself with hot oil. Donot try to fry too many at a time. Fry for a few minutes, then carefully turn them over. Fry the pakoras for 5-8 minutes to a crisp golden colour, drain thoroughly with a perforated slice. Then place them on absorbent kitchen paper.
5. Sprinkle with chat masala.
6. Serve with Nan, Podinay Ki Chutney and Sweet tamarind chutney
This recipe serves 6 people.
Preparation Time: 15 minutes.
Cooking Time: 30 minutes.
Serving Options:
Serve Hot
Try Raita with this dish.
Chicken Fritters
Ingredients:
450 grams chicken breasts, boneless1 tablespoon lemon juice1 teaspoon garlic paste1 teaspoon ginger paste2 - green chillies1/2 level teaspoon turmeric, ground1 teaspoon red chili powder1 level teaspoon salt1 teaspoon coriander, grounded200 grams Flour of pulse (Baisan)1 teaspoon salt,1 teaspoon chilli powder1 teaspoon coriander seeds crushed1 teaspoon garam masala1 level teaspoon bicarbonate of soda2 tablespoon coriander leaves2-3 drops food color, yellow300 ml water
How to Cook:
1. Cut the chicken into bite sized pieces. Rub the chicken with lemon juice and put aside. Mix the garlic, ginger paste with salt, chilli powder, turmeric, green chillies and ground coriander. Smear the chicken pieces with spice paste and set aside for at least 2 hours.
2. Place the gram flour and the remaining dry ingredients and food colour in a bowl. Pour in the water gradually and beat to a smooth paste. The consistency should be like thick pancake batter. Leave aside to rest for 20 minutes.
3. Heat oil in a deep fryer or a karahi to smoking point, then reduce the heat to medium.
4. Dip a few pieces of chicken into the batter to thoroughly coat them, then using your fingers lift them out of the batter and at once drop them into the hot oil. Be careful not to splash yourself with hot oil. Donot try to fry too many at a time. Fry for a few minutes, then carefully turn them over. Fry the pakoras for 5-8 minutes to a crisp golden colour, drain thoroughly with a perforated slice. Then place them on absorbent kitchen paper.
5. Sprinkle with chat masala.
6. Serve with Nan, Podinay Ki Chutney and Sweet tamarind chutney
This recipe serves 6 people.
Preparation Time: 15 minutes.
Cooking Time: 30 minutes.
Serving Options:
Serve Hot
Try Raita with this dish.
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