Marinated Chicken Pakora Fritters Recipes

PAKORA (INDIAN VEGETABLE FRITTERS)

Pakora (Indian Vegetable Fritters) image

Recipe video above. Vegetable fritters can be so bland and uninspiring ... but not in the hands of Indian cooks! Pakoras are a traditional Indian street food made with all sorts of vegetables. I've used onion, potato and caulifloiwer, but see Note 5 for other options. Serve as starter for an Indian menu, light meal or pass around as canapes. They're gluten free and vegan so everybody can enjoy them!Spiciness: Mild. Large chillies are not that spicy, and we are using 2 across lots of pakoras! Feel free to omit/reduce the fresh chilli and chilli powder.No deep fry method - See Note 7 for shallow pan-fried version.

Provided by Nagi

Number Of Ingredients 26

Ingredients

2 1/4 cups chickpea flour ((Note 1))
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp fenugreek powder ((Note 2))
1/2 tsp chilli powder ((pure chilli powder, Note 3))
2 tsp salt ((cooking/kosher salt))
3/4 cups + 2 1/2 tbsp water
1 1/2 cups onions (, grated using standard box grater (~1 1/2 onions))
2 cups potato ((~1 large), peeled and grated using standard box grater (Note 4))
2 1/2 cups cauliflower ((~1/4 large head), finely chopped into rice size pieces (or grate))
2 large red chillies ((cayenne peppers), finely chopped (adjust spiciness to taste, or leave them out))
1 tbsp fresh ginger (, finely grated)
2 tbsp coriander/cilantro leaves (, finely chopped)
3 - 4 cups vegetable or canola oil ((4cm / 1.5" depth in pot))
2 cups mint leaves
1 cup coriander/cilantro leaves
1/4 cup eschalot (, sliced)
3 tbsp lime juice
1 tsp caster sugar
1/2 tsp cumin seeds
1/2 tsp cooking/kosher salt
2 ice cubes ((loosens + keeps sauce green))
1 cup plain yoghurt
1/2 cup mint leaves (, packed)
1/4 tsp salt

Steps:

Make batter: Place chickpea flour in a bowl with the spices (turmeric, cumin, coriander, fenugreek, chilli). Slow whisk in the water.
Mix in Vegetables: Add potato, cauliflower, onion, ginger, chilli and coriander. Mix well with a wooden spoon. It should be a thick batter, almost paste-like.
Preheat oven to 80°C/175°F - to keep cooked pakoras warm. Set a rack over a tray.
Heat oil: Heat 4cm / 1.5" oil in a large heavy based pot to 180°C/350°F (Note 6).
Form patties: Drop 2 tbsp of batter roughly formed into a patty shape into the oil. I use my hands (as is typical in India!) but you can also use 2 tablespoons (be careful of splash-age). Don't crowd the pot, it will lower the temperature too much.
Fry pakoras: Fry 2 - 3 minutes until golden. Drain on paper towels. Keep cooked pakoras hot in the oven on a rack set over a tray.
Serve: Serve pakoras with Coriander Mint Sauce or Minted Yogurt Sauce!

Nutrition Facts : Calories 64 kcal, Carbohydrate 8 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Sodium 155 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

MARINATED CHICKEN PAKORA FRITTERS

Marinated Chicken Pakora Fritters image

Number Of Ingredients 13

Ingredients

1/2 small onion, coarsely chopped
4 quarter-size sliced peeled fresh ginger
1 clove garlic (large), peeled
1 to 3 fresh green chili pepper, such as serrano, stemmed
1/4 cup nonfat plain yogurt, whisked until smooth
1 tablespoon fresh lime juice or lemon juice
1 teaspoon Garam Masala
1/2 teaspoon salt or to taste
10 to 12 chicken breast tenders, each cut diagonally in half
1/2 teaspoon Chaat Masala or store-bought
1 recipe Basic Batter for Pakora Fritters
1 to 2 tablespoon rice flour
1 1/2 to 2 cups peanut oil for deep-frying

Steps:

1. In a food processor or a blender, process together the onion, ginger, garlic, and chili peppers until minced. Then add the yogurt, lime juice, oil, garam masala, and salt, and process until smooth. Transfer to a medium bowl. Add the chicken and mix until all the pieces are fully coated with the mixture. Cover and marinate at least 4 and up to 24 in the refrigerator.2. Prepare the chaat masala and the basic batter. Bring the chicken to room temperature, then mix it into the pakora batter along with the rice flour.3. Heat the oil and fry the chicken as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). You can fry just once, but for the best flavor and texture, let cool, then refry in hot oil until heated through. Transfer to paper towels again. Sprinkle with the chaat masala and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

FISH PAKORA FRITTERS

Fish Pakora Fritters image

Number Of Ingredients 15

Ingredients

1 teaspoon Chaat Masala or store-bought
1 1/4 pounds halibut steaks, salmon or sea bass fillets, about 1 inch thick, cut into 1 1/2 inch pieces
3 tablespoons distilled white vinegar
2 cloves garlic (large), finely ground
1/2 teaspoon , hot red pepper flake, , or to taste
1/2 teaspoon ground turmeric
1/2 teaspoon salt, or to taste
1 recipe Basic Batter for Pakora Fritters
2 tablespoons chickpea or rice flour
1 teaspoon ground cumin
1/2 teaspoon , coarsely ground ajwain, seeds
1/8 teaspoon ground asafoetida
2 to 3 scallion, green parts only, minced
1 1/2 to 2 cups oils for deep-frying
2 tablespoons finely chopped fresh cilantro leaves

Steps:

1. Prepare the chaat masala. Place the fish pieces in a bowl. Add the vinegar, garlic, red pepper flakes, turmeric, and salt, and mix well, making sure all the pieces are well-coated. Cover and marinate at least 1 and up to 3 hours in the refrigerator. 2. Prepare the basic batter, then mix in the flour, cumin, ajwain, asafoetida, and scallion greens. Heat the oil as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). Dip each fish piece in the batter to coat well and fry as directed in the box. Transfer to a platter, sprinkle with the chaat masala and cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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