Chicken pakora recipe
Prep time:
Cook time:
Total time:
- 200 gm chicken breast, cut into small pieces;
- 1 onion, grated;
- 4 garlic cloves, crushed;
- 1 tsp grated fresh ginger (or paste);
- 1 cup besan (gram or chickpea flour);
- ¼ tsp turmeric powder;
- 1 tbsp coriander powder;
- pinch red chilli powder;
- 1 cup chopped coriander leaves;
- salt to taste;
- oil to fry.
- Wash chicken breast and cut it into small pieces.
- In a big bowl mix chicken pieces with onion, garlic, ginger, coriander powder, turmeric powder, red chilli powder, salt and fresh coriander leaves.
- Add besan flour, mix well and make sure the chicken pieces are well coated with the batter. Keep aside for 10 minutes.
- Into a deep frying pan, heat enough oil for frying pakoras (2-3 cm of oil).
- Fry small spoonfuls of mixture in small batches, until crispy and golden.
- Once done, remove the pakoras on paper towels, to remove the excess oil.
- Serve warm or cold, with ketchup or as a side dish or just with a cup of tea.
Recipe by My Indian Taste at http://myindiantaste.com/chicken-pakora-recipe-indian-masala-chicken-nuggets/
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