INGREDIENTS
Crispy Chicken Pakora
Servings - 2 - 3
INGREDIENTS
Boneless chicken - 800 grams
Ginger paste - 1 tablespoon
Garlic paste - 1 tablespoon
Green chili - 1 tablespoon
Lemon juice - 1 tablespoon
Garam masala - 1 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Paprika - 1 teaspoon
Turmeric - 1 teaspoon
Fennel powder - 1 teaspoon
Salt - 1 teaspoon
Egg white - 1
Onions - 80 grams
Curry leaves - 5 grams
Coriander - 10 grams
Gram flour - 100 grams
Rice flour - 30 grams
Water - 200 milliliters
Oil - for frying
Coriander - 15 grams
Mint - 10 grams
Onions - 15 grams
Green chili - 1/2 tablespoon
Lemon juice - 1 1/2 tablespoons
Chaat masala - 1 teaspoon
Cumin powder - 1 teaspoon
Black salt - 1 teaspoon
PREPARATION
1. In a mixing bowl, add 800 grams boneless chicken, 1 tablespoon ginger paste, 1 tablespoon garlic paste, 1 tablespoon green chili, 1 tablespoon lemon juice, 1 teaspoon garam masala, 1 teaspoon cumin powder, 1 teaspoon coriander
powder, 1 teaspoon paprika, 1 teaspoon turmeric, 1 teaspoon fennel powder, 1 teaspoon salt, 1 egg white, 80 grams onions, 5 grams curry leaves, 10 grams coriander and mix all the ingredients well.
2. Marinate for 1 hour.
3. In a another mixing bowl, add 100 grams gram flour, 30 grams rice flour, 200 milliliters water and mix it well to make thick batter.
4. Add the marinated chicken in it and mix it well.
5. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
6. In a blender, add 15 grams coriander, 10 grams mint, 15 grams onions, 1/2 tablespoon green chili, 1 1/2 tablespoons lemon juice, 1 teaspoon chaat masala, 1 teaspoon cumin powder, 1 teaspoon black salt and blend it into a smooth puree.
7. Serve pakora with prepared chutney.