Chicken Pakora Recipes
CHICKEN PAKORA RECIPE
Steps:
- Firstly, take a bowl, into it add boneless chicken pieces.
- Add salt into it as per taste, add red chilli powder, turmeric powder, ginger garlic paste.
- Add black pepper corn powder, garam masala powder,
- Add finely chopped green chillies.
- Add finely chopped coriander leaves.
- Add finely chopped curry leaves.
- Add lemon extract.
- Add maida/all purpose flour, corn flour.
- Add egg into it.
- Mix everything well, cover and marinate in refrigerator for at least 30 min to 1 hour.
- Heat oil for frying.
- Add the chicken pieces into the oil and deep fry them until they turn golden red on medium flame for 12-15 minutes.
- Stir the chicken pieces up and down while frying.
- Remove the fried chicken pieces from oil.
- Place a tissue paper on a plate and serve the chicken pieces on them.
- Serve them with a hot cup of tea!!!
Nutrition Facts : Calories 142 kcal, Carbohydrate 5 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 55 mg, Sodium 22 mg, Sugar 1 g, ServingSize 1 serving
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 PAKORA
Hot spicy chicken marinated with zing of lemon then deep fried in a batter for a crispy shell
Provided by HariGhotra
Time 30m
Yield Serves 4
Number Of Ingredients 14
Steps:
- Place the garlic, ginger, green chillies, lemon juice, garam masala, cumin seeds, chilli powder, dried fenugreek leaves into a pestle and mortar and blend to a rough paste.
- Place chicken in a bowl and add the paste, mix to marinade and leave for at least 20 minutes - the longer the better.
- Heat up the oil in a karahi or wok to a medium heat
- Into the marinated chicken sprinkle in the freshly chopped coriander and then sieve in the gram flour. Mix together using your hand.
- Add a small amount of water if required to ensure the chicken is coated in a thick batter.
- Test your oil is hot enough by dropping in a little batter into the oil. If it browns and rises immediately then it is ready. Very carefully place the pieces of chicken into the oil one at a time and fry until crisp and golden brown.
- Using a slotted spoon move the pakora around, be careful not to overcrowd the karahi.
- Once golden brown and crisp remove from the oil and set on some kitchen paper
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- Add the minced ginger, chopped chilli, cumin ground coriander, dried coriander leaf, chilli flakes and ground fenugreek. Mix together to coat the chicken, then cover and marinate in the refrigerator for 30 minutes.
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