CHICKEN PAKORAS
Make a batch of these crispy golden pakoras as a snack, or part of an Indian meal. Serve hot with sweet chilli sauce or green chutney
Provided by Afia Begom - Afelia's Kitchen
Categories Snack
Time 50m
Yield Serves 6 (makes around 30 pakoras)
Number Of Ingredients 13
Steps:
- Put the chicken in a large bowl, then use your hands to coat the pieces in the cornflour. Mix in the rice flour, followed by the gram flour. Add the chillies, spices, onion, coriander and 1 tsp salt. Mix well with your hands.
- Gradually add around 150ml water until the ingredients have become moist and ever-so-slightly wet. You may not need all the water (adding too much will stop the pakora mixture binding).
- Fill a deep pan no more than a third full with vegetable oil and heat to 180C. Squeeze a small amount of the pakora mixture together before carefully lowering into the hot oil with a spoon. Fry for 8-10 mins, turning regularly, until cooked through and browned all over. Set aside on a plate lined with kitchen paper while you repeat with the remaining mixture, frying in small batches. Serve hot with a sweet chilli sauce or green chutney.
Nutrition Facts : Calories 426 calories, Fat 17 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 1.5 milligram of sodium
CHICKEN PAKORAS
This is another recipe I haven't tried. I love pakoras and I hope these are good too! Please rate this recipe!
Provided by Simba7
Categories Chicken Breast
Time 35m
Yield 10-15 pieces
Number Of Ingredients 17
Steps:
- Place the chicken, water, ginger-garlic paste, garam masala, and salt in a small saucepan and bring to a boil over high heat.
- Reduce the heat to medium-low, cover the pan, and simmer until the chicken is tender and all the water is absorbed, less than 20 minutes.
- If the chicken cooks before the water dries up, uncover the pan and cook until the chicken is completely dry.
- Let cool, remove bones, and cut into smaller pieces.
- Meanwhile, sift chickpea flour into a medium bowl, add 1/2 teaspoon salt and baking soda, and mix well. Add water until smooth and medium consistency.
- Add the cilantro, coriander, cumin, red pepper flakes, and ajwain seeds.
- Add the chicken to the batter, making sure each piece is evenly coated. Heat the oil to about 350-375 degrees in a skillet.
- Using tongs, tap the excess batter off each piece and gently place in the oil one piece at a time. Add as many pieces as the skillet can hold without crowding.
- Fry each batch, turning a few times with a slotted spoon, until crispy and golden on all sides: 2-3 minutes.
- Transfer to paper towels to drain. Repeat the process with the remaining pieces.
- Transfer to a platter and sprinkle with the roasted cumin and chaat masala.
Nutrition Facts : Calories 468.6, Fat 44.8, SaturatedFat 7.6, Cholesterol 53.5, Sodium 303.7, Carbohydrate 3.2, Fiber 0.8, Sugar 0.5, Protein 13.7
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