Ingredients: Boneless chicken – 250g Cumin powder – 1/2 tsp Coriander powder – 1/2 tsp Red chilli powder – 1 tsp Lemon …

source

Chicken Pakora Recipe: Street Style Crispy Chicken Pakora for Evening Snacks

If you’re looking to spice up your evenings with a delicious and crunchy treat, look no further than chicken pakoras! This street-style crispy chicken pakora recipe is not just a delightful snack but also a fantastic appetizer that can impress your family and friends. Perfect for pairing with a cup of tea or coffee, these golden-brown delights are sure to become a staple in your kitchen. Let’s dive into this easy and mouth-watering recipe!

Ingredients

For the Chicken Marinade:

• 500 grams of boneless chicken, cut into bite-sized pieces
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• Salt to taste
• 1 tablespoon lemon juice
• 2 tablespoons yogurt (optional)

For the Batter:

• 1 cup gram flour (besan)
• 2 tablespoons rice flour (for extra crispiness)
• 1/2 teaspoon red chili powder
• 1/2 teaspoon ajwain (carom seeds)
• A pinch of baking soda
• Water (as required)
• Salt to taste

For Frying:

• Oil (for deep frying)

Instructions

Marinating the Chicken

1. Prepare the Marinade:
   In a large mixing bowl, add the chicken pieces along with ginger-garlic paste, red chili powder, turmeric powder, coriander powder, garam masala, salt, lemon juice, and yogurt. Mix everything well to coat the chicken evenly.

2. Rest:
   Cover the bowl and let the chicken marinate for at least 30 minutes. This step is crucial as it allows the flavors to penetrate the chicken, making it juicy and flavorful.

Making the Batter

1. Prepare the Batter:
   In another bowl, combine gram flour, rice flour, red chili powder, ajwain, baking soda, and salt. Gradually add water to the mixture while whisking until you get a smooth, thick batter. It should be able to coat the chicken pieces without being too runny.

Frying the Chicken Pakoras

1. Heat the Oil:
   In a deep frying pan or kadhai, heat enough oil for deep frying over medium heat. To check if the oil is ready, drop a small amount of the batter into the oil; if it sizzles and rises to the surface, the oil is hot enough.

2. Coat the Chicken:
   Take the marinated chicken pieces and dip each piece into the batter, ensuring it is well-coated.

3. Fry the Pakoras:
   Carefully drop the batter-coated chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary. Cook for about 5-7 minutes or until the pakoras are golden brown and crispy. Stir occasionally to ensure even cooking.

4. Drain Excess Oil:
   Once cooked, use a slotted spoon to remove the pakoras from the oil and place them on a paper towel to absorb any excess oil.

Serving

Serve your crispy chicken pakoras hot alongside mint chutney, tamarind chutney, or your favorite dipping sauce. Garnish with chopped onions and fresh coriander leaves for an extra touch.

Tips for the Perfect Chicken Pakoras

• Marination Time: Allowing the chicken to marinate longer enhances the flavors. If time permits, marinate for up to 2 hours.
• Consistency of Batter: Make sure your batter is thick enough to adhere to the chicken but not so thick that it becomes a clump.
• Oil Temperature: Maintain the oil’s temperature to ensure crispy pakoras without greasiness. If the oil is too hot, the outside will cook quickly while the inside remains raw.

Conclusion

Crispy chicken pakoras are a quintessential monsoon snack, perfect for an evening with family or friends. This street-style recipe brings the authentic taste of Indian street food right to your home. Whether enjoyed fresh from the frying pan or chilled, they’re a comforting indulgence you won’t want to miss. So gear up, gather your ingredients, and treat yourself to this delightful snack today!