HOW TO MAKE CHICKEN PKORA

This crispy juicy chicken pakoda is a popular street food and I'm sure most of us like it. Chicken bone marrow is marinated in spices, coated in a thick batter, and fried until crispy.

Ingredients

Cut 500 grams boneless chicken breast into cubes.

1 Tablespoon ginger garlic paste

1 teaspoon chili powder

1 teaspoon Kashmiri red chilli powder

Half a teaspoon of coriander powder

2 teaspoons chicken masala (I used Everest chicken masala)

1 teaspoon licking spice

Teaspoon salt (to taste)

2 tablespoons fresh lemon juice

For coating

2 cups gram flour

¼ Cup corn starch / corn flour

1 egg

Other

Oil for deep frying

To lick the spice on top

Fresh lemon slices and onion slices to serve

Instructions

Mix the chicken cubes and the rest of the spices mentioned above. Cover and let marinate for 30 minutes to 24 hours.

At the end of the marinade, add gram flour, corn flour and egg. Mix well, so that the chicken is well coated with flour.

Heat enough oil in a deep frying pan.

Once the oil is medium hot, add a few pieces of chicken to the oil without crowding in the pan.

Let it cook for about 2 minutes, then turn the chicken over and cook for another 2 minutes.

Remove the chicken from the chopped spoon, remove the excess oil and place on a plate.

Sprinkle more licking spices while serving. Serve with lemon zest, chopped onion and ketchup.

In the post above, I have shared alternatives, variations and useful information.

How to make crispy chicken fritters?

Start with your favorite chicken cut. I like chicken pieces in the bones here. The bones absorb all the flavors and keep the chicken moist and juicy. It's fun to eat fried dumplings and suck all the juices. Well, this is a personal favorite, but you can definitely use chicken thighs or breasts without bones. My 7-year-old daughter Bone is still worried about eating these chickens, so in this recipe, I have used boneless chicken thighs.

The spices used in marinades are mostly kitchen staples. I use turmeric powder, coriander powder, red chilli powder for heat, Kashmiri red chilli powder for color (instead of food color) chicken masala (I used Everest brand) and chaat masala for extra cook. Fresh lemon juice (vinegar can also be used).

Marinating chicken softens the chicken and helps absorb all the flavors.

The next important thing is better. The combination of gram flour and corn flour makes it crispy. The magic ingredient is the egg. This not only helps to make the dumplings crispy but also helps to tie the batter so that it sticks to the chicken pieces.

I like to put 1-2 finely chopped green chillies in the flour. You can also add chopped curry leaves or coriander if you wish.