Crispy and Delicious Chicken Pakora: A Perfect Snack for Every Occasion.
Chicken Pakora is a popular and delectable Indian snack that combines the richness of marinated chicken with the crunch of a perfectly fried exterior.
Whether you’re looking for an appetizer to serve at a party or a quick snack to enjoy with your evening tea, Chicken Pakora is sure to be a hit.
In this blog, I’ll walk you through an easy-to-follow recipe that will help you make the perfect Chicken Pakora at home.
Ingredients:
For the marinade:
– 500g boneless chicken, cut into bite-sized pieces
– 1 teaspoon ginger-garlic paste
– 1 teaspoon red chili powder
– ½ teaspoon turmeric powder
– 1 teaspoon garam masala
– Salt to taste
– Juice of 1 lemon
For the batter:
– 1 cup gram flour (besan)
– 2 tablespoons rice flour (for extra crispiness)
– 1 teaspoon red chili powder
– ½ teaspoon turmeric powder
– ½ teaspoon ajwain (carom seeds)
– 1 teaspoon cumin powder
– Salt to taste
– Water, as needed
– A handful of chopped coriander leaves
– 2 green chilies, finely chopped (optional)
For frying:
– Oil for deep frying
Instructions:
1. Marinate the Chicken:
– Begin by marinating the chicken pieces with ginger-garlic paste, red chili powder, turmeric powder, garam masala, salt, and lemon juice. Mix well until all parts are evenly distributed.
– Cover the bowl and leave the chicken in the water for at least 30 minutes. For a more spicy taste, you can marinate for 2 hours.
2. Prepare the batter:
– Mix warm flour, rice flour, red chili powder, turmeric powder, ajwain, cumin and salt in a bowl.
Add a little water to the dry ingredients and stir until it forms a smooth and thick paste. There should be enough liquid to cover the back of the spoon.
– Add chopped coriander leaves and green pepper to the batter and mix well.
3. Add the chicken:
– Once the chicken is melted, add it to the flour. Cover each portion well with flour. Leave for a few minutes for the spices to combine.
4. Heat the oil:
– Heat the oil over medium heat in a deep pan or wok. To check the readiness of the oil, pour a little of the dough into the oil. If it bubbles and reaches the surface, the oil is at the correct temperature.
5. Fried Chicken Pakora:
– Carefully drop the chicken pieces into the hot oil, a few at a time, being careful not to overcrowd the pan.
– Fry the patties until golden brown and crispy on the outside. Take this shape. 6-8 minutes per package.
– Remove the patties from the oil with a slotted spoon and place them on a paper plate covered with a paper towel to absorb the oil.
6. Serve hot:
– Chicken pakora is best eaten hot and fresh. Serve with meat chutney, tamarind chutney or a simple ketchup for dipping.
Tips for All Chicken Pakoras:
1.Marinating:
The more water the chicken has, the tastier your pakora will be. If time allows, chill the chicken overnight in the refrigerator.
2.Consistency of the cap:
The cap should be thick enough to cover the chicken, but not so thick that it turns into a ball. Adjust consistency by adding water.
3. Oil temperature:
Make sure the oil is hot before frying. If the oil is too cold, the noodles will be too oily and soft. It’s too hot and the outside will burn before the chicken is cooked.
4. Delivery:
Although the pakoras can be reheated, they are best enjoyed immediately after frying, when crispy.
Conclusion:
Chicken Pakora is a versatile dish that can be served as a dessert, snack or as part of main meal. Its aroma and spiciness, along with the outer skin, make it a favorite among the family. The next time you’re in the mood for something quick, easy, and delicious, try this chicken pakora recipe. Happy cooking!.