Anda Pakora is the most popular, tasty, and traditional street food spiced snack. This recipe is prepared with gram batter and hard-boiled eggs along with some seasoning, you even get it easily from any samosa-selling vendors, but the problem is what type of are being used oil and ingredients nothing to know regarding it, so the best way we fry these types of snacks at home.
Now I am giving an egg pakora recipe. To be very frank, I would like to say all fried meals contain high calories, which are known as unhealthy junk food; we should avoid consuming them frequently in our diet.
But sometimes having fried food is no harm. Mostly, people are attracted to the taste of food without knowing whether these foods are good for their health or not. Although you will be thinking, here I am giving advice on sharing unhealthy food.
Oh yes, your thinking is quite right but I have mentioned above in my description that sometimes eating is not bad we can just enjoy and change the taste buds for a while but frequently consuming is harmful, My aim isn't just sharing my recipe and undue praise of it, also spreading awareness besides sharing my recipes with all, so my dear readers for today is enough we back to the recipe, so let's begin.
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Chicken Sticks are crispy on the outside
and spicy and juicy on the inside. The marinade tenderizes the chicken and adds
flavor, making this easy recipe a family favorite for years.
I marinate chicken cubes in a blend of sauces and spices in this recipe, then coat them in an egg and flour mixture before frying.
I’ve made some variations compared to the chicken sticks typically sold by
vendors. These chicken sticks are mildly spicy, but I plan to create a
bakery-style version of this recipe for the upcoming Ramadan, so stay tuned! 😊
Chicken skewers are perfect for parties or your next family meal. When you remove them from the skewers to serve, they resemble Popcorn Chicken. Once you try them, you’ll want to make them again and again!
My Latest Video, Chicken Sticks:
Can we store these sticks for future use?
To store these sticks, first coat them in
batter, then coat them again with breadcrumbs. Place them in an airtight container,
or fry them instantly. These sticks can be easily used for a month.
Refrigerate them, and when you plan to fry them,
take them out 10 minutes beforehand. Fry it in medium-hot oil until it turns a
nice golden brown color.
Ingredients for chicken sticks:
**Chicken**:We use chicken breast for this recipe, but you can
substitute it with trimmed chicken thigh meat if you prefer. However, I find
chicken breast requires almost no preparation, which is why I chose it.
**Ginger Garlic Powder**:We add ginger garlic powder to prevent the dish from becoming too soggy in this
recipe. This powder is ideal for frying chicken. If you prefer to use paste
instead of powder, I recommend ensuring that the paste is dry, meaning it should
not contain water. Excess moisture will make the chicken soggy rather than
crispy.
White
pepper is a key ingredient in this recipe. I bought whole white peppercorns and
ground them into a fine powder. I recommend avoiding pre-ground white pepper,
as it doesn't provide the same flavor as freshly ground pepper. If white pepper
is not available in your area or if you don’t like it, you can use black pepper
instead.
Lemon
Juice:
I used lemon juice in the chicken stick recipe because lemon
naturally contains acid, which helps tenderize the meat and make it more
succulent. I wouldn't recommend using white vinegar in this recipe, as its
strong acetic acid can shred the chicken during the marinating process.
Barbecue
Sauce:
I added barbecue sauce to impart a barbecue flavor to the
chicken without the need for coal smoking. This gives the skewers a fantastic
taste, making it feel like you cooked them on a grill or over charcoal with
your first bite.
**Mustard
Paste:**I use mustard paste in recipes for an earthy flavor,
especially when frying snacks, kebabs, or grilled sandwiches. I find that
mustard paste is more effective than mustard powder. Based on my experience
with both, I can conclude that paste offers a more flavorful taste, even though
it is slightly more expensive than powder. I never compromise on taste.
Oyster
Sauce:
This sauce is commonly used in stir-fried dishes, noodle dishes
like chow mein, and beef and broccoli to add a savory glaze.
I also use it for marinating chicken
to enhance the flavors. Just a small amount is enough to elevate the taste of
the chicken; remember that using too much can overpower the other ingredients
in the recipe.
Hot Chili
Sauce:
In this chicken skewer recipe, I opted for hot chili sauce instead
of red chili powder. It won’t make your chicken skewers too spicy, but it will
give them a flavorful, desi touch.
That we Asians are accustomed to in
our meals. If you prefer a milder taste, you can use regular chili sauce
instead of hot chili sauce.
Egg:
I used an
egg to make a batter for coating the chicken skewers, adding some all-purpose
flour and milk to create a thicker consistency.
Alternatively, you can skip the
flour and use breadcrumbs instead; just coat the chicken skewers with
breadcrumbs and dip the skewers in a mixture of egg and milk before frying. In
this recipe, I didn’t use breadcrumbs at all.
All-purpose
flour:
is a small amount added with the egg to create a thick, crispy
coating around the chicken skewers, but it’s optional. As mentioned earlier,
you can simply use egg and milk for dipping.
Milk:
I added a
small amount of milk to the batter for a pouring consistency. Do not add water
to the batter while mixing, as it may spoil the taste.
I also included Chinese salt,
regular salt, and pepper in the batter to enhance its flavor. Even if you
choose to use only milk and egg for dipping the skewers, I recommend adding
these three seasonings for taste and flavor.
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For detailed recipes, step by
step, watch my video.
How to make chicken sticks?
Cut the chicken into 1/2-inch wide strips and then into
1-inch medium-sized cubes. Wash the chicken thoroughly.
In a bowl, combine the garlic, ginger powder, white pepper,
lemon juice, barbecue sauce, mustard paste, oyster sauce, and hot chili sauce
with the chicken. Let it marinate for about 5 to 6 hours.
For each skewer, thread 4-5 marinated chicken cubes. You can
store these skewers either without any coating or, after coating and crumbing,
they can be preserved for about a month.
Combine the egg, all-purpose flour,
and milk in a bowl until the mixture reaches a pouring consistency. Then, add a
pinch of salt, crushed black pepper, and Chinese salt, and mix well.
Alternatively, you can skip the
all-purpose flour and coat the skewers with breadcrumbs. Then, dip them in the
egg and milk mixture before deep-frying.
Heat the medium-hot oil in a
non-stick pan or wok. Coat each chicken skewer with batter, and if desired, you
can also coat them with breadcrumbs after dipping them in the batter.
Keep the flame at medium-low; if the
heat is too high, the chicken may brown quickly on the outside while remaining
uncooked on the inside.
Let the chicken skewers fry
undisturbed for 2-3 minutes before turning them over. If you flip them too
soon,
The coating may separate. Continue frying the chicken skewers until they
are golden brown on both sides.
Crispy and tasty chicken sticks are ready to serve with ketchup and sauce.
Basmati rice and ghee. I mentioned in my previous post that all traditional dishes are prepared with ghee, which enhances their authentic taste. For the rest, if you have any health issues, you can skip ghee from your recipes.
Chana pulao is wholesome and full of rustic flavor. More often than not, I have been cooking chana pulao at home. You must try it once from my recipe; I hope you will love it, Note:First, cooked chana (chickpeas) will be used. But if you have leftover chana or frozen chana, you can use canned chickpeas too.
If you have tried this Chana Pulao Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!
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Rinse and soak the chana in enough
water by adding 1 tsp baking soda overnight. Drain them well and rinse under running water; put the chana (chickpeas) in
the pressure cooker.
Add 2 cups water and 4-5 pinches of soda and salt.
Bring it to a boil,l then close the lid of the pressure cooker, and let it cook for about 20
minutes after it begins whistling.g
In the meantime, rinse the rice very well in water till the water runs clear of starch. Soak the rice in enough water for 2 hours.
Now add boiled chickpeas, and fry them with onion for a minute on medium flame.
Add green chilies and salt, and stir to mix well.
Now put soaked and drained rice into the chaana
Keep stirring for 2 minutes.
Now pour3 cups of hot, boiled water for 2.5 cups of rice; now you can adjust the salt at this stage. Bring to a boil, then cover the lid for 2-3 minutes.
