Chicken Pakora Recipe - Yummy Traditional

Chicken Pakora Recipe



Chicken Pakora | Chicken Fritters are mouth-watering and tasty, pakoras are a favorite hot snack in India and Pakistan, usually made with gram flour batter and deep-fried, however, there’s nothing to stop you from experiments with using different meats such as beef, fish, prawns, and chicken
As in this recipe for chicken pakoras, everybody has own variations for pakora batter, I did the marinade chicken are simply added to the dry ingredients then dissolve with little water as a pakora batter 
A deliciously crunchy and satisfying Pakistani starter, which is perfect when served with a variety of sauces. These chicken pakoras are quick and easy to make and taste fantastic.
                                  
chicken-pakora-recipe

Chicken pakora is a crisp fried appetizer made with chicken. gram flour,ginger-garlic, lemon, spice powder and herbs, these addictively delicious and crunchy chicken bits are not only flavor-packed but are also tender and juicy
pakoras are a classic all-time favorite and many loved snacks across Pakistan, there are different varieties made like veggies pakoradal pakodaegg pakoraand chicken pakora
These chicken pakoras make an amazing snack for your weekend evenings, parties or even when you have friend homes, chicken pakora also can be served as an appetizer with your weekend meal 


chicken-pakora-recipe

Try serving chicken pakora with yogurt sauce and green sauce, so let's go-ahead to know how to make the recipe with step by step photos...
Tips:
  1. Chop the chicken to bite-size pieces, keep them as uniform size as possible, this helps to fry the chicken evenly
  2. Rice flour or cornflour is the key to make these chicken pakora, do not skip it if you don't use both then just go ahead using millet flour 
  3. This recipe will give you crispy pakoda, altering the ratio of besan or rice or corn flour may not give the same texture 
  4. We love these chicken pakora with lots of green chilies and coriander leaves, both these flavor up the chicken pakora a lot, you can use mint and curry leaves the place of coriander 
  5. An additional ingredient, you can use egg white, which helps the lock chicken juices and it prevents the chicken from turning dry, hard and chewy however you can skip the egg if using brined chicken or young chicken
  6. I use young chicken this is the reason i didn't use 
  7. In case the mixture turns soggy then add little flour and fix it, do not fry soggy mixture as the pakora may turn too soft 
  8. Always frying pakora in moderately hot oil on a medium flame 
  9. Frying pakora in extremely hot oil will brown them very quickly from outside and remain uncooked inside
  10. Next frying them on a low flame will make the chicken pakora hard, chewy and rubbery           
  11. Pakora can be prepared with fish and beef instead of chicken
    If you are using beef you must apply some tenderizer powder or papaya paste on beef pieces and keep overnight to marinate it
  12. if you want more crispy then double fry the chicken pakora
  13. First frying should be at least around 5 minutes and drain them out from oil and place on pepper towel 
  14. For 2nd fry on medium hot oil till they turn to crispy and crunchy 

chicken-pakora

Preparation of chicken pakora:
To prepare this recipe firstly marinade the chicken, wash the thoroughly chicken breast under the running water, put the chicken breast to the colander and let them drain so that most of the liquid is removed from them
chicken-breast

Cut the chicken breast into small bite-size, then put ginger garlic paste, lemon juice, and salt, stir to mix well and cover it keep in the fridge for an hour_Collect the rest of the ingredients and prepare all veggies

marinate-the-chicken-pieces
keep-in-the-fridge-marinated-chicken

Lightly dry roast cumin and coriander seeds then crushed them coarsely....

crush-the-roasted-cumin-and-coriander-seeds-together

Making batter:
Combine all flours in the medium-sized mixing bowl, then add baking powder instead of baking soda, mix them together very well

combine-all-flour-in-the-mixing-bowl
add-baking-powder-to-the-batter

Put all dry spices to the mixed flour

put-all-dry-spices-to-the-flour

Then add salt and turmeric powder, stir to mix well 

add-turmeric-powder
stir-to-mix-well

Add chopped vegetables to the dry flours batter

add-chopped-vegetables-to-the-flour-batter

Further mix veggies with dry flour batter

further-mix-with-vegetables

Coating chicken:
Put the marinated chicken to the dry batter

put-marinated-chicken-to-the-batter

Mix the chicken pieces with dry flour batter till turns to fully coated chicken pieces 

coat-the-chicken-with-dry-flour-batter

Dissolve the chicken batter with little water

dissolve-the-chicken-batter-with-little-water

The chicken batter should be thick
                           
make-chicken-battter

Frying chicken pakora:
Medium heat the oil in a wok, when you see oil gets hot then drop the tiny batter fritter in the oil when it started floating, your oil is ready, turn down the flame to low

heat-the-oil-n-wok

Add garam masala and adjust the salt at this stage

add-garam-masala-to-the-batter

Mix well with the help of hand

mix-well-with-the-help-of-hand

Put chicken fritter by using hand

put-chicken-dumpling

Add 5-6 fritters in one batch

put-5-6-dumplings-in-one-batch

Fry chicken dumpling on medium heat till turns to golden brown in color on all sides 

fry-chicken-dumpling-on-medium-flame

Once they are fried, drain out from oil with the help of a slotted spoon, repeat the same process with all remaining chicken pakoras 

drain-out-pakoras-from-oil

Place on a kitchen towel so that excess oil could be removed 


place-chicken-pakoras-on-kitchen-towel

Now you can see fried chicken pakora from inside, sprinkle chaat masala over pakoras it's optional

cut-the-chicken-pakora-from-middle

Hot serve chicken pakoras with red and green chutneygreen sauce along with masala tea 
                               
serve-hot-with-chicken


How to make the recipe?




Chicken Pakora | Chicken Fritters are mouth-watering and tasty, pakoras are a favorite hot snack in India and Pakistan, usually made with gram flour batter and deep-fried...

For chicken marination:
  1. 300g, boneless chicken
  2. 1 ½ tsp, ginger garlic paste
  3. 1 tbsp, lemon juice freshly squeezed
  4. ¼ tsp, salt
For spices:
  1. 1 tbsp, red chili flakes
  2. 1 tsp, red chili powder
  3. 1/6 tsp, yellow/orange food color
  4. Salt to taste
  5. 1/2 tsp,garam masala
  6. 1 tsp, cumin seed roasted and crushed
  7. 1 tsp, coriander seeds roasted and crushed
  8. ½ tsp, turmeric powder
  9. 1 medium-sized, onion chopped
  10. 2-3 pcs, green chilies
  11. 2 tbsp, chopped coriander leaves
For batter:
  1. 1 ½ tbsp, gram flour
  2. 1 tbsp, rice flour
  3. 1 ½ tsp, cornstarch
  4. 1/3 tsp, baking powder
Instructions:
  1. Combine all the flour in the mixing bowl, gram flour, rice flour, cornflour along with baking soda
  2. Mix well until all flours are combined properly
  3. Now put the food color, red chili flakes, crushed cumin coriander seeds, turmeric powder, red chili powder, and salt
  4. Mix well then add chopped veggies onion, green chilies and coriander leaves in the dry batter
  5. Put all marinated chicken to the dry batter, keep mixing till all chicken pieces are fully coated with dry batter
  6. Keep mixing by adding little water to the chicken better
  7. The batter should be thick, don’t add more water otherwise, the batter could not be stick properly with the chicken pieces
  8. Rest them for 15 minutes
  9. Meanwhile, heat the oil for deep frying in the wok on medium flame
  10. At a time add garam masala and adjust the salt mix well with the help of hand
  11. Once the oil is hot then check oil temperature drop tiny fritter and when oil sizzles and the fritter slowly comes to the surface. it's mean your oil is fully ready for frying pakoras
  12. Now put 5-6 chicken fritters in medium hot oil
  13. Put 5-6 fritters in one batch
  14. Fry them on medium flame till turns to golden brown on all sides
  15. Use a slotted spoon to gently turn every now and then
  16. Once chicken pakoras are turned to golden brown drain them out from oil with the help of slotted spoon and place on kitchen towel to remove excess oil
  17. Serve hot chicken pakora with yogurt chutney or red and red and green sauce along with steaming masala tea 
*Not be duplicated, rewritten or published without permission- Thank you! 

Have you any doubts about this blog kindly let me know
EmoticonEmoticon