• Crispy Chicken Pakora
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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.