Crispy Chicken Pakora

PREPARATION

CHICKEN MARINATION-

➤ Chicken breasts should be cleaned, then dried with a kitchen towel.

➤ Use a sharp knife to cut them into small inch cubes.

➤ In a medium-sized mixing bowl, combine the chicken cubes, salt, pepper, ginger garlic paste, turmeric, garam masala, and lime juice. Stir everything together well.

➤ For the chicken to marinade, cover the bowl with a lid and chill for one hour.

CHICKEN COATING-

➤ After pulling the bowl from the fridge, combine the chickpea (besan or gram flour), rice, corn, and egg white in the bowl.

FRY CHICKEN PAKORA-

➤ In a pan, heat vegetable oil for frying over medium-high heat.

➤ After the oil has heated up, turn down the heat to medium.

➤ One by one, drop half of the chicken pieces into the hot oil and fry until just browned and cooked through on the inside (6-8 minutes).

➤ To ensure even cooking from all sides, often toss while cooking.

➤ Place the fried chicken on a tissue paper or a kitchen towel.

DOUBLE FRY CHICKEN PAKORA-

➤ Now turn the heat up to high and warm the oil to a very high temperature.

➤ Small batches of pakoras—2–3 batches—should be dropped into the hot oil and cooked over a high heat until crispy and golden brown.

➤ Put on to plate wrapped in kitchen paper.

GARNISHING PAKORA-

➤ In the hot oil pan, fry some curry leaves and green chillies until turn crispy.

➤ Add fried curry leaves and fried chillies on ready-to-eat chicken pakora and sprinkle some chaat masala and coriander leaves.

➤ Toss well and serve with ketchup, mint chutney or sweet chilli sauce.

NOTE THE NUTRITIONAL VALUE OF CHICKEN PAKORA FROM FARM2COOK:

Order fresh, high-quality chicken boneless meat from FARM2COOK today to create this crispy chicken pakora recipe. Cook it and share us your experience. Love ye all!

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