- Chicken Pakora Recipe.
- Will be special for the weekend.
- Let's know the recipe.
Chicken Pakoda is a tasty and quick option for chicken lovers. It tastes even better with mint chutney and schezwan chutney. It has the texture of crispy outside and soft, juicy chicken inside. You can try this recipe if you have weekend special chicken at home. This dish can be served with evening tea, while preparing a small snack at home on weekends or when guests come home. The main thing is that its crunchy and spicy taste is loved by everyone from kids to adults. Come on then Recipe Let's take note.
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Material
- 250 grams of boneless chicken
- 1 cup gram flour
- 2 tablespoons of rice flour
- 1 tablespoon cornflour
- 1 tablespoon ginger-garlic paste
- 1 tsp red chillies
- 1/2 tsp turmeric
- 1 tsp garam masala
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1-2 green chillies finely chopped
- 1 tablespoon lemon juice
- Salt to taste
- A little finely chopped coriander
- Water as needed
- Oil for frying
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- Wash the boneless chicken and remove excess water. Cut the chicken into medium sized pieces. Don't keep the pieces too big, this helps them to cook properly.
- Take chicken pieces in a bowl and add ginger-garlic paste, red chillies, turmeric, garam masala, cumin, coriander powder, lemon juice and salt. Mix all these ingredients in a way that the chicken likes well. Let the chicken marinate for about 20 to 30 minutes.
- Add gram flour, rice flour and cornflour to the marinated chicken. Then add finely chopped green chillies and coriander. Add little water as required to make a thick mixture. Do not keep the mixture too thin, otherwise the pakoras may spread in the oil.
- Take enough oil to fry the pakoras in a pan and heat it on medium flame. Leave a little of the mixture in the oil to see if the oil is hot enough. If it rises slowly, the oil has reached the right temperature for frying.
- Drop the chicken pieces in the prepared mixture one by one in the hot oil. Do not put too many pakoras in the pan at a time. Fry the chicken pieces on medium heat until golden and crispy on the outside.
- Once the pakoras are fried properly, take them out with the help of a tongs. Tissue them to remove excess oil
- Place on a paper or mesh plate. This will prevent the pakodas from getting too oily.
- Serve the ready chicken pakodas hot. Serve green chutney, schezwan sauce with it.
- Serve the pakodas immediately after they are ready to retain their crispiness.