Chicken pakora recipe (Chicken pakoda)

 

The chicken pieces are first marinated for a few hours or overnight to absorb the tastes of the spices before being used to make chicken pakora. They are deep-fried till crisp and golden brown after being covered in the batter. They are frequently served with a variety of dipping sauces, like yoghurt raita, mint chutney, or tamarind chutney.

Ingredients:

500g boneless chicken, cut into small pieces

1 cup besan (gram flour)

1/4 cup rice flour

1 tsp ginger paste

1 tsp garlic paste

1 tsp red chilli powder

1/2 tsp turmeric powder

1 tsp garam masala powder

1 tsp coriander powder

1/2 tsp cumin powder

Salt to taste

Water as required

Oil for deep frying

Instructions:

In a mixing bowl, add besan, rice flour, ginger paste, garlic paste, red chilli powder, turmeric powder, garam masala powder, coriander powder, cumin powder, and salt. Mix well.

Gradually add water to the mixture to form a thick batter. Mix well and ensure there are no lumps in the batter.

Add the chicken pieces to the batter and mix well until the chicken pieces are coated with the batter.

Heat oil in a deep pan or kadhai over medium-high heat.

Once the oil is hot, carefully drop the chicken pieces into the oil, a few at a time. Fry for 4-5 minutes until they turn golden brown and crispy.

Remove the chicken pakoras from the oil with a slotted spoon and place them on a paper towel-lined plate to remove excess oil.

Serve the chicken pakoras hot with your favorite chutney or sauce. Enjoy!