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Chicken Pakoras PDF Print E-mail
Written by Yorky   
  • 150 ml Water
  • 1 Medium onion, coarsely chopped
  • 3 Garlic cloves, coarsely chopped
  • 2 Fresh green chilies, coarsely chopped
  • 2 tblsp Coriander leaf, chopped
  • 125 gm Gram flour, sieved
  • 1 tsp Ground coriander seeds
  • 1 tsp Ground cumin seeds
  • 1/2 tsp Garam masala
  • 1/2 tsp Chili powder
  • 1 tsp Salt
  • Pinch of bicarbonate of soda
  • 325 gm Skinless chicken breast
  • Vegetable oil for deep frying

Put 90 ml of the water into a blended with the onion, garlic, chilies and coriander leaves. Blend until smooth.

In a bowl, mix the flour, ground coriander, cumin, garam masala, chili powder, salt and bicarbonate of soda. Add the blender ingredients and mix thoroughly.

Add the remaining water and mix well to form a smooth paste/batter.

Cut the chicken into bite size pieces and coat thoroughly with the batter.

Heat the oil in a wok over a medium heat. Place each chicken piece individually into the oil, as many as will fit into one layer. Adjust the heat to low and fry the pakoras for 10 to 15 minutes. Turn over half way through the cooking time.

Remove the pakoras and drain.

Repeat for the remaining pakoras.
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