Chicken Pakoras
Ingredients
Chicken (boneless) - 1/2 lb cut into 1 inch pieces
Onion - 1 small diced
Ginger Garlic paste - 1 tsp
Green Chillies - 1 diced
Lime juice (or lemon juice) - 1 tsp
Yoghurt or sour cream - 1 tsp (optional)
Chilli powder - a pinch
Salt to taste
Food coloring - a pinch
Besan or gram flour - 3/4 cup
Maida - 1 tbsp (optional)
Oil - for deep frying
Method
Combine the onion, ginger garlic paste, green chillies in a blender and grind to a paste. In a bowl, mix the chicken pieces with this paste, lime juice/sour cream, chilli powder and salt (half the amount) and marinate for 2 hours.
Combine the besan slowly with water in a separate bowl adding the food coloring and rest of the salt to make a thick batter. The batter should not be watery. If preferred, can add maida to give a crunchy layer on the fried chicken.
Heat oil in a deep frying pan and dip the chicken pieces in the batter and deep fry till golden brown.
Ingredients
Chicken (boneless) - 1/2 lb cut into 1 inch pieces
Onion - 1 small diced
Ginger Garlic paste - 1 tsp
Green Chillies - 1 diced
Lime juice (or lemon juice) - 1 tsp
Yoghurt or sour cream - 1 tsp (optional)
Chilli powder - a pinch
Salt to taste
Food coloring - a pinch
Besan or gram flour - 3/4 cup
Maida - 1 tbsp (optional)
Oil - for deep frying
Method
Combine the onion, ginger garlic paste, green chillies in a blender and grind to a paste. In a bowl, mix the chicken pieces with this paste, lime juice/sour cream, chilli powder and salt (half the amount) and marinate for 2 hours.
Combine the besan slowly with water in a separate bowl adding the food coloring and rest of the salt to make a thick batter. The batter should not be watery. If preferred, can add maida to give a crunchy layer on the fried chicken.
Heat oil in a deep frying pan and dip the chicken pieces in the batter and deep fry till golden brown.
