Chicken Pakora
Deep-fried chicken pakora made with spiced gram flour batter and boneless chicken pieces.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (boneless, cut into bite-sized pieces) | 800 | Grams |
| Gram Flour (also known as besan) | 200 | Grams |
| Water (for making the batter) | 150 | Milliliters |
| Ginger (grated) | 1 | Inch |
| Garlic (minced) | 4 | Cloves |
| Green Chili (finely chopped) | 2 | Count |
| Coriander Leaves (finely chopped) | 1 | Bunch |
| Cumin Seeds (whole) | 1 | Tsp |
| Red Chili Powder (for spice) | 1 | Tsp |
| Turmeric Powder (for color) | 0.5 | Tsp |
| Garam Masala (for flavor) | 1 | Tsp |
| Salt (to taste) | 1 | Tsp |
| Oil (for deep frying) | 500 | Milliliters |
Instructions
- In a large bowl, combine gram flour, water, grated ginger, minced garlic, chopped green chili, chopped coriander leaves, cumin seeds, red chili powder, turmeric powder, garam masala, and salt to form a smooth batter.
- Add the chicken pieces to the batter and mix well to coat each piece evenly.
- Heat oil in a deep frying pan over medium heat until hot.
- Carefully drop the batter-coated chicken pieces into the hot oil, a few at a time, to avoid overcrowding.
- Fry the chicken pieces for about 6-8 minutes or until golden brown and cooked through.
- Remove the fried chicken pakoras with a slotted spoon and drain on paper towels to remove excess oil.
- Serve hot with your choice of chutney or sauce.
Prep
- Thaw chicken if frozen
Kitchen equipment
Deep Frying PanSlotted SpoonPaper Towels