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Chicken Pakora
Ingredients (4 Servings)
- Chicken – 250 grams
- Oil – to deep fry
- For the batter
- Gram (Besan) Flour – 1 cup (approx 90 grams)
- Rice Powder – 2 tbsp
- Water – 50 ml (or as required)
- Ginger-Garlic Paste – 1 tbsp
- Turmeric powder – ½ tbsp
- Kashmiri Chilli Powder – ¼ tsp
- Pepper Powder – ½ tsp
- Dried Mint leaves – ¼ tsp
- Salt – to taste
Directions
- Cut the chicken flesh into small bite-size pieces. Larger the pieces the more difficult it becomes to cook properly, resulting in an outside crust that is overcooked and an inside that is not cooked thoroughly.
- Mix all the ingredients under the ‘Batter‘, now add the chicken pieces in and mix well. Marinate for 30 minutes.
- Heat oil in a deep bottomed pan.
- Cook for about 20 minutes, till the chicken, is thoroughly cooked and it floats on top when done. Lower the heat if necessary to prevent the covering from blackening.
- As the pieces of chicken get done, remove them from the oil and place them on a paper towel to allow the grease to drain.
- Do not cover the chicken once it has finished cooking, because the covering will cause the coating to lose its crispness.
Nutrition
- Protein:- 42.1g
- Fat:- 2.6g
- Fibre:-1g
- Sodium:-294mg
- Carbohydrates:- 39.1g
