200gmsSkinless boneless chickencut into bite size pieces (refer notes)
1tsp eachCrushed ginger & garlic
1/3 cup + 1 tbspGram flour (besan/kadalamavu)
2tbspRice powderI used Appam podi
A pinchAsafoetida (kayam)
2tspOilI used sunflower oil
2 - 2.5tspKashmiri chilli powder
1/2tbspChopped coriander leaves
Oil for deep fryingI used sunflower oil
Clean and pat dry the bite size chicken pieces. Add the rest of the ingredients (except oil for frying) and mix well. Add 1/4 - 1/3 cup water gradually and make a thick batter. Make sure all the chicken pieces are coated with the batter. Let it rest for 15 -20 mins.
Heat oil for deep frying in a deep and wide pan on med - high flame. The oil should be hot, but not smoking. Add one piece of chicken to test the temp of oil and if it's ready, add chicken pieces and cook till it's done. The pakoras should be golden - dark brown in colour (according to your preference) Read notes section for more details on frying.
I used skinless boneless chicken thighs for this recipe.You can also use chicken breast. the cooking time may be less for chicken breast.The batter should be thick and not runny. If you prefer a puffed up pakora, you can add 1/4 tsp of baking soda, I didn't use it. I used the smallest burner in the stove to fry the chicken pieces. Make sure the oil isnt too hot / smoking. Otherwise the the outer covering becomes dark brown and inside remains uncooked. To ensure proper cooking of chicken, make sure the pieces are bite size and not too big. Also, once the oil is hot enough, reduce the flame to low - medium and fry the chicken.Make sure you dont overcrowd the frying pan, it may reduce the temp of oil. For an added crunch, you can add some fried curry leaves too.
This Chicken Pakora / Pakoda was printed from https://mariasmenu.com/spicy/chicken-pakora-pakoda.
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