Chicken pakoras or chicken fritters is a very famous appetizer dish which is served at almost every restaurant serving non-vegetarian food. Small, bite-sized pieces of chicken are marinated with spices, coated with flour and then deep fried to golden perfection. It is one of the most beloved non-veg. appetizer and is perfect to be served at a party, get together, etc.
Here is a step by step recipe of the same.
Ingredients:
- Chicken strips- ½ cup
- Onion- ½ cup, sliced
- Green chilli- 2, chopped
- Ginger garlic paste- 1 tsp.
- Ginger- 1 tsp. (finely chopped)
- Lemon juice- 1 tbsp.
- Red chilli powder- ½ tsp.
- Garam masala- ¼ tsp.
- Turmeric powder- 1/8 tsp.
- Salt- as per taste
- Curry leaves- 15-20
- Chickpea flour/besan- 4-6 tbsp.
- Corn flour- 1 tbsp.
- Oil- for deep frying
Procedure:
-  Add the chicken strips, sliced onion, chopped ginger, ginger garlic paste, curry leaves, red chilli powder, chopped green  chilli, turmeric, garam masala powder, salt and lemon juice. Allow the chicken to marinate for about 30 minutes.
- Â Heat oil in a kadhai for deep frying.
-  While the oil is heating up, add the gram flour and corn flour to the marinated chicken and make a moist but stiff dough.  If the dough is too dry you can sprinkle some water but don’t make it runny.
-  When the oil is ready for deep frying, drop the chicken pieces along with onions in the hot oil and fry them until golden  on a medium flame. Do not overcrowd the kadhai or the pakoras may fall apart or may get burned.
-  Remove the pakoras from the kadhai. When all the pakoras are done, refry the pakoras in the oil until golden brown in  colour. This will make them extra crispy. But make sure not to burn them.
- Â Remove the pakoras from the kadhai and drain on a kitchen paper towel.
- Â Serve the chicken pakoras hot with mint coriander chutney and ketchup.
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