Chicken pakora
What’s not to love about chicken pakoras? Maunika's crispy, spicy recipe coats tender bites of chicken thighs in garlic, chilli, fennel and chaat masala.
Ingredients
- Lemon juice15 ml
- Water (for dough)90 ml
- Vegetable Oil (for frying)500 ml
Instructions
5 steps- 1
Blend the garlic and ginger to a paste with a splash of water. Set aside.
- 2
Crush the fennel seeds and black pepper to a coarse powder in a pestle and mortar. Combine with the kashmiri chilli powder, garlic and ginger paste, lemon juice and a pinch of salt in a large mixing bowl. Add the chicken, cover and marinate for 2 hours or overnight, in the fridge.
- 3
Pour the vegetable oil into a heavy-bottomed pan or a deep-fat fryer and heat to 180C, or until a cube of bread turns golden brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- 4
To make the batter, combine the gram flour and cornflour in a bowl and whisk in about 90ml/3fl oz water a little at a time. Pour the batter in with the chicken and coat all the pieces.
- 5
Deep-fry the chicken pakoras, in batches, for 5-6 minutes or until golden-brown and crispy. Drain the cooked pakoras on kitchen paper and sprinkle with chaat masala. Serve warm.
Nutrition
1 serving ≈ 195 g
Nutrition values are estimates. - means data is unavailable.
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