Chicken Pakora Recipe

Ingredients

• 8 tablespoon (100 g) gram flour
• 4 tablespoon (50 g) cornflour or rice flour or a mix of both
• 1 teaspoon salt or to taste
• 1 teaspoon red chilli powder
• 1 teaspoon chilli flakes
• 1.5 teaspoon cumin powder
• 1.5 teaspoon coriander powder
• 0.25 teaspoon turmeric
• 1 teaspoon dried fenugreek kasoori methi
• 2 tablespoon lemon juice
• ¼ teaspoon bicarbonate of soda
• 2.5 tablespoon freshly chopped coriander leaf
• 1 tablespoon minced garlic
• 2 green chillies sliced finely
• 1.1 lb (½ kg) raw chicken cut into bite-sized pieces
• Oil for deep frying

Instructions

• In a bowl, combine all the ingredients except for the oil and chicken.
• Add in cold water, a very small amount at a time, mixing each time until the mixture becomes thick and resembles PVA glue. If in doubt, keep things on the drier side.
• Mix in the chicken pieces
• Preheat some oil in a frying pan or karahi.
• Once the oil is hot, drop in some pieces of chicken, ensuring you don’t overcrowd the pan. Turn them over a few times whilst they fry, to ensure they brown evenly. Once the pakoras become golden brown, remove using a slotted spoon and drain over a colander lined with tissue before serving immediately.