Chicken Pakora

Chicken Pakora - Masala fried chicken

Course Appetizer

Cuisine Indian

Keyword chicken pakora

Prep Time 5

Cook Time 15

Marination time 15

Servings

Calories 214kcal

Author Chhavi

Ingredients

½ Kg Chicken Thighs Boneless, cut into 1 inch cubes

Dry ingredients

6 Tablespoon Chickpea flour gram flour/ besan
2 Tablespoon Rice flour or corn flour
½ Tablespoon Ground Chili powder
½ Tablespoon Chili flakes
1 Tablespoon Kasoori methi
1 teaspoon Ground Cumin
1 teaspoon Garam masala
1 teaspoon Turmeric
1 Tablespoon Coriader seeds Crushed
1 teaspoon Ajwain Crushed
1 teaspoon Salt more if needed

Wet ingredients

1 Tablespoon Ginger garlic paste
1 Tablespoon Lemon juice
1 Egg White
Oil for frying 3-4 cups depending on the pan used

Instructions

Cut the chicken thighs into 1 inch pieces.
In a motor and pestel- crush the coriander and ajwain seeds toghether.
Now mix toghether the dry ingredients - rice flour, chickpea flour, spices- ground cumin,turmeirc, ground chili, chili flakes, coriander seeds and ajwain seeds.
Take a large bowl. Add the chicken and dry ingredients mix to it.
Add the lemon juice, egg whites and ginger garlic paste.
Coat the chicken with everything.Set it aside in the refrigerator for 1-2 hours.
Heat the oil to 275C or 500F or to medium heat.
Add the coated chicken and fry till they turn crispy.It should take 6-7 minutes on medium low flame.

Notes

Taste test - As you do not know the seasoning of raw chicken, test the first piece and adjust the salt, spice, and lemon as per your taste.

Frying Tips- Chicken takes longer to cook from inside than vegetables.That is why, you must fry the chicken at a low- medium heat so that you give enough time for the inside to cook.

Double fry- This technique will give you very crispy pakoras.You can fry the chicken first time at a low flame.Remove from the oil before the color changes to golden brown. Heat the oil to high, fry again for 5-10 seconds till the outside darkens to a golden brown.

Nutrition