Ingredients For the Chicken Pakora
- 500g boneless chicken, cut into bite-sized pieces
- 1 cup yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
For the Pakora Batter:
- 1 cup chickpea flour (besan)
- 2 tablespoons rice flour
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon baking soda
- Salt to taste
- Water (as needed)
Additional Ingredients:
- Oil for deep frying
- Fresh coriander leaves, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
1. Marinate the Chicken:
2. Make the Pakora Batter:
3. Heat Oil for Deep Frying:
In a deep pan, heat oil for frying over medium heat. The oil should be hot but not smoking.
4. Dip and Fry:
5. Drain Excess Oil:
Use a slotted spoon to remove the chicken pakora from the oil. Place them on a plate lined with paper towels to absorb any excess oil.
6. Garnish and Serve:
Sprinkle chopped fresh coriander leaves over the chicken pakora for a burst of freshness. Serve hot with lemon wedges on the side.
Tips for Perfect Chicken Pakora
Marination Duration: Longer marination results in more flavorful chicken. Aim for at least 2 hours or marinate overnight for the best taste.
Oil Temperature: Maintain a consistent oil temperature for even frying. Test with a small piece of batter before adding the chicken.
Conclusion
FAQs
Q: Can I use bone-in chicken for Chicken Pakoras?
A: While boneless chicken is commonly used for ease of eating, you can certainly use bone-in chicken pieces. Adjust the cooking time accordingly.
Q: What can I serve with Chicken Pakoras?
A: Chicken Pakoras pair well with mint chutney, tamarind sauce, or a yogurt-based dip. They are also delicious on their own with lemon wedges.
Q: Can I use a different flour for the batter?
A: Chickpea flour (besan) is traditional, but you can experiment with other flours like all-purpose flour or a gluten-free alternative for a different texture.
Q: How do I store leftover Chicken Pakoras?
A: Store in an airtight container in the refrigerator. Reheat in an oven for a crispy texture.
Q: Can I make a spicier version of Chicken Pakoras?
A: Absolutely! Adjust the amount of red chili powder and add chopped green chilies in the marination for an extra kick.