Chicken Pakora
Chicken pakoda is a popular snack or appetizer in South Asian cuisine. It typically consists of small pieces of chicken that have been marinated in a spicy mixture of herbs and spices, then coated in a batter made of chickpea flour and deep-fried until golden brown and crispy. The result is a delicious and flavorful snack that is often served with chutney or other dipping sauces.
Ingredients
- 1 lb boneless, skinless chicken breasts cut into bite-sized pieces
- 1 cup chickpea flour (also called besan)
- 1 tbsp salt
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp teaspoon red chili powder
- 1/2 tbsp turmeric
- 1/2 tbsp baking powder
- 1/2 cup water For Mixture of Batter
- 2 ltr water For boiling of Chicken
- 0.25 ltr Oil for frying
Instructions
- Bring the water to a boil over high heat.
- Add the chicken to the boiling water. Make sure that the chicken is fully submerged in the water.
- Reduce the heat to medium-low and let the chicken simmer for 20-25 minutes, or until it is cooked through.
- In a large bowl, mix together the chickpea flour, salt, cumin, coriander, chili powder, turmeric, and baking powder.
- Gradually add the water to the dry mixture, stirring constantly, until you have a smooth, thick batter.
- Add the boiled chicken pieces to the batter, and stir until each piece is well coated.
- Heat the oil in a deep frying pan or wok over medium-high heat.
- Once the oil is hot, use a slotted spoon to carefully drop the chicken pieces into the oil, a few at a time. Fry the chicken for 2-3 minutes, or until golden brown and cooked through.
- Remove the chicken pakoda from the oil with a slotted spoon and drain on paper towels.
- Serve the chicken pakodi hot with your favorite dipping sauce. Enjoy!