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Crispy Chicken Fritters (Chicken Pakora)

 INGREDIENTS:

  1. Chicken 300 grams (thigh or breast cut into small bite-sized cubes)
  2. Ginger-Garlic Paste 1 tsp
  3. Green Chili Paste 1 tsp
  4. Lemon Juice 1 tbsp
  5. Red Chili powder 1 tsp
  6. Dried Fenugreek Leaves (kasoori methi) 1 tsp
  7. Gram Flour (Besan) 4 tbsp
  8. Rice flour or corn flour 2 tbsp
  9. Baking soda, a pinch
  10. Oil for deep frying and 1 tbsp hot oil for the batter
  11. Salt to taste

METHOD:

Serving Size: 6-7

In a bowl, mix the chicken with ginger-garlic paste, green chili paste, lemon juice, and salt. Let it rest for 30 minutes or overnight in the fridge. This step tenderizes the chicken.

Add the besan, rice flour, kasoori methi, red chili powder, baking soda, and 1 tbsp of hot oil to the marinated chicken. Adding hot oil to the batter creates a ''short'' crust that stays crispy longer. Mix well so every piece is coated.

If the batter is too dry, sprinkle a few drops of water until the mixture is thick and clings to the chicken.

Heat oil in a deep pan over medium-high heat. Drop the chicken pieces into the oil and fry for 5-7 minutes, turning occasionally, until they are deep golden brown and crispy.

For ultimate crispiness, fry the pakoras once until light golden. Remove and let them cool. Then flash-fry them in very hot oil for 1 minute. or until deep golden brown. Remove and drain on a wire rack.

Serve hot with mint chutney, onion slices, fried green chilis and lemon wedges.







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