CHICKEN PAKORA

By foodiva

Ingredients

• 250 gms boneless chicken
• 2 tsp ginger garlic paste
• salt to taste
• 1 - 2 green chili, finely chopped
• 1 sprig of curry leaves, finely chopped
• 2 tbsp coriander leaves / cilantro
• 1 medium onion, finely sliced
• 1 tsp red chili powder
• 1/2 tsp garam masala
• 1/2 tsp coriander powder
• 3 tbsp besan
• 1 tbsp all purpose flour / maida
• oil for frying

Details

Servings 1
Adapted from faskitchen.com

Preparation

Step 1

Chicken Pakora recipe, How to make chicken pakoda - Fas Kitchen

Chicken Pakora recipe, How to make chicken pakoda

Chicken Pakora recipe, How to make chicken pakoda

Chicken Pakora recipe, How to make chicken pakoda

You can serve them with some

or just relish it with ketchup. You can even toss them between bread slices and make a sandwich out of it along with some mayonnaise and salad.

You can serve it as a snack or even as a side dish along with rice. My kids like to eat in both ways.

However I don’t add the chopped green chili when I make for them as it gets too spicy for them. I first fry a batch of chicken pakora recipe without the green chili and then again add in the green chili while frying for us both.

It feels incomplete without the green chili for us. I don’t like to add the egg for the chicken pakora recipe. I like to make with the all purpose flour as it gives a nice crispy texture to it.

is no different and I have added some chopped curry leaves into them. It gives out a nice aroma and flavor to the pakoras.

Though I make the

during other times as a tea time snack, during Ramadan I make it more often for iftaar. Delicious and fuss free.

I mix the masala during the morning itself and refrigerate it till the time for iftaar. Just some time before breaking the fast or the iftaar time I remove it from fridge and add in the besan and all purpose flour and fry it. It gets ready in no time at all.

You can even make it immediately without marination if you are really short on time. As we are using tiny bit pieces of boneless chicken, the cooking process is very forgiving and it doesn’t get under cooked.

It is very easy and simple process and yet so tasty and delicious. Serve them to your guests for raving reviews from them. They will be wiped off the table.

If you even use little chunks of chicken and fry them without the onions if your do not like the onions in the

You can make this

in a lot of variations according to your taste preference. The basic things used are, as the name suggests, chicken and besan as that is how the pakoda is made.

You can even marinate it a day before if you are having a party and just fry it before serving along with besan and all purpose flour. Lot of your work will be finished and you can just heave a sigh of relief that your appetizer will be ready in no time.

I have even added a video for your easy reference. Check it out below the recipe for easy understand of the recipe and remember to subscribe to my channel for getting updates of new recipes.

Let’s get started with the Chicken Pakora recipe, How to make chicken pakoda

Chicken Pakora recipe, How to make chicken pakoda

oil for frying

Cut chicken into small bit sized pieces.

In a bowl add the chicken pieces, ginger garlic paste, salt, green chili, curry leaves, coriander leaves, onion, red chili powder, garam masala, coriander powder and mix everything well. Marinate this for 4 hours or at least half an hour.

Just before frying, take it out from the fridge and add the besan and all purpose flour. Mix everything together well.

Heat oil in a kadai. When the oil gets hot, keep the temperature at medium.

Fry until golden brown.

Serve hot with ketchup or mint yogurt chutney

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