Chicken Pakora/pakoda is a very popular snack across the Indian subcontinent. Generally serves as an evening snack or appetizer. In India, it is a must dish in the menu of any party, function or gathering. These are fried chicken fritters made with chickpea flour and some spices. It is an easy-to-make recipe. The specialty of this pakora is they are crispy from outside and soft from inside. Try this recipe the way I did and do let me know your experience in the comment section below.
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- 250 grams boneless chicken
- 1 tablespoon vinegar
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon chopped green chili
- Salt to taste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala powder
- 1 teaspoon fennel seeds
- 3 tablespoons chopped curry leaves
- 2 tablespoons chopped coriander leaves
- 1 teaspoon refined oil
- 1/2 cup chickpea flour/Besan
- 2 tablespoons rice flour
- 2 tablespoons water
- Oil for deep frying
- Cut the chicken breast into thin strips and make chunk size pieces.
- Add vinegar, salt, ginger-garlic paste to the chicken. Mix well and leave it for an hour.
- Add turmeric powder, red chili powder, garam masala powder, fennel seeds, chopped green chili, chopped curry leaves and chopped coriander leaves to the chicken.
- In a bowl mix chickpea flour, rice flour and oil together. Add to the chicken mixture. Sprinkle some water (1-2 tablespoon but not much)
- Give it a good mix with your hand.
For the frying
- Heat oil in a pan.
- When the oil is hot enough add one by one masala coated chicken chunks. Do not overcrowd the pan.
- Keep the flame in high to medium and fry them until they become slightly golden brown.
- Repeat the process and fry rest of the chicken chunks.
- Serve hot with tomato ketchup or green chutney or some sliced onion rings.
“Spoons Of Flavor”