- Place the chicken pieces in a bowl.
- Add the minced ginger, garlic, egg, chopped chilli, cumin ground coriander, dried coriander leaf, chilli flakes , gram flour,corn flour,ground fenugreek. Mix together to coat the chicken, then cover and marinate in the refrigerator for 30 minutes.
- Heat the oil in a wok or large heavy-based pan over a medium heat. You need at least 3 inches of oil, but do ensure the pan or wok is less than half full of oil as you don’t want it to bubble over.
- Take the chicken out of the fridge and sprinkle salt
- Add the chicken into the oil, one piece at a time, using a set of tongs. You will need to work in 2 batches to ensure the pan isn’t overcrowded.
- Fry for 4-5 minutes until the coating is golden brown and the chicken is cooked through.
- Once all of the chicken pakoras are cooked, place in a serving bowl and sprinkle with fresh coriander. Serve with sweet chilli sauce.
These pakoras are packed with flavour and make a brilliant lunch or crowd-pleasing party food
Chicken pakoda
#myrecipe
By Puspashree Sahoo
Mar, 11th
577
Servings
4 persons
Cook Time
50 minutes
Ingredients
12
- 14
Ingredients
- Chicken leg piece -500 gm
- Ginger- 1 tbsp minced
- Green chilly -1 tbsp finely chopped
- Ground cumin -1 tbsp
- Ground coriander -1 tbsp
- Coriander leaf - 1 tbsp
- Chilly flakes -1 tbsp
- Group fenugreek -1 tbsp
- Oil - 700 ml for deep fry
- Salt -1 tbsp
- Garlic -1 tbsp chopped
- Gram flour -1 cup
- Corn flour- 1 cup
- Egg -1
Instructions
Notes/Tips
Make the pakoras, then cool, cover and refrigerate for up to a day. To reheat, place the pakoras on a baking tray in a single layer and cover in foil
