Chicken Pakora
Equipment
- Bowl
- Refrigerator
- Kadhai
- Heavy-based Pan
- Slotted spoon
- Kitchen Paper
- Paper towel
Ingredients
- 1 Chicken whole, cleaned
- Vegetable oil for deep-frying
- Chaat Masala for sprinkling
- 1 Lemon cut into wedges, for serving
For the batter
- 125 g Gram (Chickpea) flour (3/4 cup)
- 1 1/2 tablespoons Ginger Paste
- 8-10 Green chillies de-seeded and chopped
- 2 1/2 teaspoons Chilli powder
- 2 1/2 teaspoons Garam Masala
- 1 1/2 tablespoons Garlic Paste
- 1 Ginger 2.5-cm / 1-inch piece fresh, peeled and, ground to a paste
- 3 tablespoons Lemon juice
- 2 Eggs
- 2 1/2 teaspoons Coriander seeds coarsely ground
- Salt
Instructions
- Cut the chicken into 12 pieces, remove and discard the skin, and set the pieces aside.
- To make the batter, put all the ingredients for the batter into a large bowl, add 150 ml / 1/4 pint (2/3 cup) water and mix well. The batter should be of coating consistency.
- Add the chicken to the batter and turn until the pieces are evenly coated. Cover and allow to chill in the refrigerator for 2 1/2 hours.
- Heat enough oil for deep-frying in a kadhai or deep, heavy-based pan to 180'C / 350”F, or until a cube of bread browns in 30 seconds, then reduce the heat.
- Working in small batches, add the battered chicken and deep-fry for 2-3 minutes, or until golden brown and cooked. Remove with a slotted spoon and drain on kitchen paper (paper towels).
- Sprinkle over the chaat masala and serve with lemon wedges.
Video
Nutrition
Serving: 4gSodium: 509mgCalcium: 78mgVitamin C: 35mgVitamin A: 776IUSugar: 8gFiber: 9gPotassium: 774mgCholesterol: 225mgCalories: 623kcalTrans Fat: 1gSaturated Fat: 9gFat: 34gProtein: 46gCarbohydrates: 31gIron: 4mg
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