Chicken Pakora

Ingredients

  • Chicken (bonless small pieces) – 500 gm
  • Salt to taste ( I put 2 tsp)
  • Chilly Powder – 1 tsp
  • Turmeric Powder – 1 tsp
  • Curd – 4 tbsp
  • Lemon – 1/2
  • Onion – 2 medium
  • Ginger-Garlic paste – 2 tbsp
  • Coriander powder – 1 tsp
  • Coriander leaves – 3-4 branches
  • Gram flour – 8 tbsp
  • Refined oil – 1 cup (for deep frying)

Recipe

  • Wash chicken thoroughly and drain the water.
  • Add salt, chilly powder, turmeric powder, ginger garlic paste, curd, coriander powder to it.
  • Squeeze the lemon juice to it.
  • Finely chop onion and coriander leaves and then add it.
  • Then mix it thoroughly and let the chicken to marinade for 2-3 hours in refrigerator.
  • After three hours take the mixture out and let it come to room temperature.
  • It must have enough water in it.
  • Add gram flour to it and mix it well.
  • Add gram flour so that there is no excess water.
  • Put oil in a wok and bring it to high temperature.
  • Then take small portions out of the above mixture and put it in oil.
  • Keep the gas knob in medium so that pakoras are crispy.
  • Take them out with the help of a skimmer, when they become reddish.
  • Serve hot with chutney or sauce or salad. Goes well with mint chutney.