Chicken Pakoras Recipes

Steps:

• Put the chicken in a large bowl, then use your hands to coat the pieces in the cornflour. Mix in the rice flour, followed by the gram flour. Add the chillies, spices, onion, coriander and 1 tsp salt. Mix well with your hands.
• Gradually add around 150ml water until the ingredients have become moist and ever-so-slightly wet. You may not need all the water (adding too much will stop the pakora mixture binding).
• Fill a deep pan no more than a third full with vegetable oil and heat to 180C. Squeeze a small amount of the pakora mixture together before carefully lowering into the hot oil with a spoon. Fry for 8-10 mins, turning regularly, until cooked through and browned all over. Set aside on a plate lined with kitchen paper while you repeat with the remaining mixture, frying in small batches. Serve hot with a sweet chilli sauce or green chutney.

Steps:

• Place the chicken, water, ginger-garlic paste, garam masala, and salt in a small saucepan and bring to a boil over high heat.
• Reduce the heat to medium-low, cover the pan, and simmer until the chicken is tender and all the water is absorbed, less than 20 minutes.
• If the chicken cooks before the water dries up, uncover the pan and cook until the chicken is completely dry.
• Let cool, remove bones, and cut into smaller pieces.
• Meanwhile, sift chickpea flour into a medium bowl, add 1/2 teaspoon salt and baking soda, and mix well. Add water until smooth and medium consistency.
• Add the cilantro, coriander, cumin, red pepper flakes, and ajwain seeds.
• Add the chicken to the batter, making sure each piece is evenly coated. Heat the oil to about 350-375 degrees in a skillet.
• Using tongs, tap the excess batter off each piece and gently place in the oil one piece at a time. Add as many pieces as the skillet can hold without crowding.
• Fry each batch, turning a few times with a slotted spoon, until crispy and golden on all sides: 2-3 minutes.
• Transfer to paper towels to drain. Repeat the process with the remaining pieces.
• Transfer to a platter and sprinkle with the roasted cumin and chaat masala.