Recipe Chicken Pakoras

[Yorky]

Ingredients

• 500 gm Chicken breast cut into 50 mm x 25 mm slices
• 150 gm Gram flour
• 1 tsp Salt
• pinch Bicarbonate of soda
• 1 tblsp Ground rice
• 2 tsp Ground cumin seeds
• 2 tsp Ground coriander seeds
• 1 tsp Chili powder
• 2 – 3 Fresh green chilies, finely chopped
• Water as required
• Vegetable oil for deep frying

Method

Sieve the gram flour and add the salt, bicarbonate of soda, ground rice, cumin, coriander, chili powder and green chilies. Mix well. Gradually add the water and keep mixing until a thick batter is formed.

Coat the chicken pieces with the batter.

Heat the oil in a wok/deep fry to 180 degC. Use a tablespoon or tongs to put in as many batter coated chicken pieces as will fit without overlap. Fry until golden brown (6 to 8 minutes). Remove with a slotted spoon and drain on absorbent paper.

Fry the remaining chicken pieces in the same manner.

 

[Yorky]

We didn't waste the excess batter, served them with potato pakoras....

 

[Morning Glory]

These look delicious!

 

[Yorky]

These look delicious!

They were deep fried (in the DeLonghi) at 180 degC and the chicken ended up very juicy. I considered a sauce or dip but it wasn't necessary.

PS. I didn't wash the chicken.

 

[Morning Glory]

They were deep fried (in the DeLonghi) at 180 degC and the chicken ended up very juicy. I considered a sauce or dip but it wasn't necessary.

PS. I didn't wash the chicken.

I was going to ask if there was a dip...

 

[Yorky]

Unfortunately I used the last of the yoghurt yesterday for the potato bhaji or else it may have been a yoghurt and mint dip (I have home made mint sauce in the fridge). Wasn't necessary anyway.