Make these Hot & Crisp coated tender chicken Pakoras, and watch them fly off the platter.
Chicken Pakora (Indian Chicken Fritters)
® This is a RAS signature Recipe©
♦Prep time:10 min ♦Cook time:5-10 min ♦Marination time:(30 mins- 1 hour)♦Yield: 6 servings
A detailed introduction and related links are available on the
Recipe Intro ↓ : Check it out or scroll down for the Recipe and Video⇓.
EAT AND TELL!!! Let us know if you tried– Chicken Pakora (Indian Chicken Fritters)
| ♦Mail me your pics and testimonials 🙂 – recipesaresimple@gmail.com ♦If you make the dish and share it on your social media, please don‘t forget to tag me @recipesaresimple and hashtag it #recipesaresimple on any platform. ♥Please rate the recipe if you have tried it below ↓♦Quick Browse to see All Recipes by Category.♦World Cuisines to browse recipes by Country. ♥Thanks for visiting www.recipesaresimple.com |
Chicken Pakora (Indian Chicken Fritters)
Description
The ultimate snack for chicken lovers -make yourself a plate of hot, golden-crisp fritters that are impossible to stop eating. This version features bite-sized chunks of tender chicken that are first deeply seasoned in a fragrant marinade of ginger-garlic, fiery green chilies, and fresh curry leaves. The secret to its addictive crunch lies in the triple-flour batter of a perfect ratio, which ensures the coating stays shatteringly crisp even after cooling. Each morsel is a savory explosion of spice and texture, making it the perfect companion for a steaming cup of masala chai on a rainy evening.
Ingredients:
For Marination:
For Batter:
Instructions
-
Marinate the Chicken: Add the chicken pieces to a bowl along with all ingredients required for the 'marination'.
-
Set aside for at least 30 minutes, and ideally up to 1 hour. (If leaving for one hour or more, keep refrigerated, and remove from the fridge about 20 minutes, before frying)
-
Prepare the Batter: Add all the ingredients for the batter to a bowl EXCEPT water. Add the water only when you are ready to fry.
-
Add a little water at a time till you get a relatively thick batter without lumps. Don't make it too thin; you might not need all the water. (Refer to the video for consistency.)
-
Heat oil for deep frying in a deep skillet or wok.
-
Dip each marinated chicken piece individually into the batter and then into the hot oil
-
Do this in 2-3 batches. Do not overcrowd the pan.
-
Once a batch is added, wait a while for the batter to set and then gently move them around, separating any pakoras that have stuck together.
-
Fry for about 5 minutes on medium heat and check one piece to confirm.
-
Continue with the next batch. Place on a Kitchen paper towel and serve while hot.
Note
- How to make Ginger-Garlic paste
- Asafoetida is the dried gum resin obtained from the roots of Ferula plants. It is commonly dried to a powder and extensively used in Indian cuisine. It is often used as an Umami seasoning and is easily available at your local Indian store. In case you can’t find it, you may omit it. Alternatively, for ¼ tsp of powdered Asafoetida, you can use a mixture of ¼ tsp garlic powder and ¼ tsp onion powder, combined. For this dish, you may add this mixture after adding the tomatoes. It provides a suitable substitute, although not a replica of the flavor. Asafoetida is available online.
- The oil used is neutral-flavored oil like Sunflower or Vegetable oil.
- To make these gluten-free, just substitute the Plain flour for corn flour.
- Pakoras are best served while still hot and crispy coated. For reheating Pakoras, place them in a preheated oven, briefly, or in an air fryer. Don't do this for too long, as they tend to dry out. Alternatively -Microwave them for 10-20 seconds, only longer, and they will be soggy. Usually, we prefer not to use the microwave for reheating Pakoras.
- To make ahead of time: you can keep the chicken marinated well ahead of time and put all the batter dry ingredients in a ziplock till needed. This way all you need to do is remove the chicken 20 minutes before frying, add water to make the batter, heat up the oil, and fry the coated chicken pieces.
- Key Ingredients: Chicken, Spices, Ginger-Garlic, Green Chillies, Curry leaves, Chickpea flour, Plain flour and Rice flour, Asafoetida, Baking Soda, Salt, Oil.
