Here’s a simple recipe for making delicious chicken pakoras:
Ingredients:
- For the marinade:
- 500g boneless chicken, cut into bite-sized pieces
- 1 cup yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
- 1 tablespoon lemon juice
- Optional: chopped green chilies or coriander for extra flavor
- For the batter:
- 1 cup gram flour (besan)
- 1/2 teaspoon baking powder
- 1/2 teaspoon red chili powder
- Salt to taste
- Water (as needed)
- For frying:
- Oil (for deep frying)
Instructions:
- Marinate the Chicken:
- In a bowl, mix the yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, salt, and lemon juice.
- Add the chicken pieces to the marinade, ensuring they are well coated. Cover and let it marinate for at least 1 hour (or overnight in the refrigerator for best flavor).
- Prepare the Batter:
- In another bowl, combine gram flour, baking powder, red chili powder, and salt.
- Gradually add water to the mixture, whisking until you get a smooth, thick batter.
- Combine:
- Add the marinated chicken pieces to the batter, mixing well so each piece is coated.
- Fry the Pakoras:
- Heat oil in a deep pan over medium heat. To test if the oil is hot enough, drop a small amount of batter into it; if it sizzles and rises to the surface, the oil is ready.
- Carefully drop spoonfuls of the batter-coated chicken into the hot oil. Fry in batches, avoiding overcrowding the pan.
- Fry until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels.
- Serve:
- Serve hot with mint chutney or your favorite dipping sauce.
Enjoy your homemade chicken pakoras!
