Crispy crunchy Chicken Pakora

Make crispy crunchy Chicken Pakora under 25 minutes. These golden fried Chicken Pakora are the ultimate winner anytime!! They are perfectly crispy and crunchy on the outside while remaining incredibly tender & juicy inside. Bite into these Chicken Pakora and be amazed at the flavors!

How to make Chicken Pakora Preparation

1. Add the following ingredients to a large mixing bowl: 6 tablespoon besan (gram flour) (¼ cup + 2 tbsps) 3 tablespoon rice flour or cornstarch ⅓ teaspoon salt (adjust to taste) ¼ teaspoon turmeric (haldi) ¾ to 1 teaspoon Kashmiri red chili powder (reduce for kids) ¾ to 1 teaspoon garam masala ¾ tablespoon ginger garlic paste or crushed Mix well and taste test. Add more salt and spice as required. It should taste slightly salty.

2. Next add the following ¾ tablespoon ginger garlic paste or crushed ginger garlic 1 to 2 green chilies chopped (optional) 2 sprigs curry leaves or 2 tbsps mint leaves or coriander leaves chopped 1 medium onion (optional) crushed/chopped/sliced

3. Chop 250 grams (½ lb) boneless chicken to uniform bite sized pieces. Add it here. After a good rinse I drained the water completely and added it.

• Pour 1 egg white. More tips Egg white: I use an egg white to help lock the chicken juices. It prevents the chicken from turning dry, hard & chewy. However you can skip the egg if using brined chicken or young bird. Egg substitute: Just add 4 tablespoons of yogurt to ½ cup of water and whisk it. Add the chicken bites to it and allow to rest for 2 hours to overnight in the fridge. Drain the chicken completely and use in the recipe. Other substitute to egg is to just add 3 tablespoons of yogurt to the pakora mixture. Moisture: Egg white and water are used to bind the dry ingredients with chicken. Please note that too much moisture can make your chicken pakora soft and not crunchy. By any chance if the mixture turns soggy then add little flour and fix it. Do not fry the soggy mixture as the pakora turn too soft.
  5. Begin to mix adding water only as needed. I add about 3 tbsps water. This may vary depending on the chicken and the size of egg.

   

  6. Towards the end of this step, chicken should be well coated with the pakora mixture. The mixture has to be stiff – dough like and not like batter. Too mush moisture in the pakora mixture can make your chicken pakora soft and not crunchy. Fix : You can add few tablespoons of flour in the same ratios to fix the excess moisture.

   

  Fry Chicken Pakora 7. Heat oil in a deep pan/ kadai. Check if the temperature is right by sliding in little dough. It has to sizzle and rise to the surface without browning quickly. This is the right temperature. Slide the chicken bites gently to the hot oil one after the other. Regulate the flame to medium to medium high. It is very normal for the chicken pieces to stick up to each other in the mixing bowl. Just remove each piece of chicken and coat it well with the pakora mixture and slide them to the oil.

   

  8. After a minute or 2, stir and fry them until golden and crisp.

   

  9. Once done remove the chicken pakora to a steel colander or cooling rack. Fry the entire chicken in batches following the same method. Ensure the oil is hot enough before frying a new batch of chicken. Each piece of chicken takes a different time to fry. So it is best to monitor each one of them and remove when they are done.

   

  Serve chicken pakora hot with a cup of masala chai. Sprinkle some chaat masala if you like.

• Serving Suggestions These chicken pakora are so good on their own and don’t need any accompaniment. A cup of hot masala tea is what we all love with these. My kids go with a generous sprinkle of chaat masala. In restaurants you can find a variety of condiments served with these like green chutney, ketchup or even kabab mint chutney. You can just go ahead and serve these plain just like the way we do. I am sure you will enjoy every bit of them.Source – Swasthi’s Recipes