➤ 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.
➤ 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.
➤ 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:
Calories: 100kcal | Sugar: 1g | Carbohydrates: 7g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Sodium: 462mg | Potassium: 261mg | Fibre: 2g | Vitamin A: 320IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 1mg | Cholesterol: 36mg
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!