Make this crispy crunchy chicken pakoda in just 30 minutes; this golden fried chicken pakoda are ultimate winner anytime!
They are perfectly crispy and crunchy on the outside while remaining incredibly tender and juicy inside. Bite into this chicken pakoda and be amazed at the flavours!
Chicken Pakoda recipe with boneless chicken pieces are marinated with some spices and it is deep fried which is delicious to eat as chicken pakora.
Chicken pakora is a delicious, crunchy snack to munch. It is much more different from a chicken 65. It has gram flour in it, which gives it a much more flavour. Just fry them, serve them hot with a squeeze of lemon juice, it is just awesome. Hope you will give this a try and let me know how it turns out for you.
Tender chicken marinated in a blend of fragrant spices, then coated in a chickpea flour-based batter for that signature mild nutty taste. This Chicken Pakora is then fried until beautifully golden and crisp.
These pakoras are packed with flavour and make a brilliant lunch or crowd-pleasing party food. I will show you how to make them ahead and ensure they stay lovely and crispy. These little crispy, spicy bites of chicken are so good and amazingly crispy.
Forget about serving them as a starter. In fact, forget about the rest of dinner. I will just have a plateful of these dipped in sweet chilli sauce.They are mild enough for the kids to enjoy. It is better than even fried chicken.
Ingredients for Chicken Pakoda Pav
Steps for Chicken Pakoda Pav
Chicken Pakoda Pav
Ingredients
250 gram Boneless Chicken
1 teaspoon Kashmiri Red Chilli Powder
1/4th teaspoon Turmeric Powder
Half teaspoon Garam Masala Powder
Half teaspoon Salt
2 Green Chillies
2 teaspoon Lemon Juice
1 tablespoon coarsely grounded Coriander
Some Curry Leaves
Fresh Coriander Leaves
Mint Leaves
Half teaspoon Chilli Flakes
1 Egg White
1 teaspoon Ginger-Garlic Paste
1 pinch Red Colour
2 tablespoon Gram Flour
2 tablespoon Rice Flour
2 teaspoon Oil
Ingredients for Chutney
Half cup Mint Leaves
Half cup Coriander Leaves
1 teaspoon Tamarind
3 Green Chillies
2 Cloves Garlic
Half teaspoon Salt
Steps
Wash and dry 250 gram boneless chicken cut them into small pieces then add 1 teaspoon Kashmiri red chilli powder, 1/4th teaspoon turmeric powder, half teaspoon garam masala powder, half teaspoon salt, 2 chopped green chillies, 2 teaspoon lemon juice, 1 tablespoon coarsely grounded coriander, some curry leaves, fresh chopped coriander and mint leaves, half teaspoon Chilli flakes, one egg white, 1 teaspoon ginger garlic paste, 1 pinch red colour , mix it well with the chicken pieces and marinate for some time.
Then add 2 tablespoon gram flour, 2 tablespoon rice flour, 2 teaspoon oil and mix it well to combine a thick paste over the chicken pieces. You can add a splash of water if the mixture becomes dry.
For preparing the chutney take half cup mint leaves, half cup coriander leaves, 1 teaspoon tamarind soaked in 1 tablespoon water, 3 green chilles, 2 cloves garlic grind it into a fine chutney then add half teaspoon salt mix it and keep aside.
Heat oil in a kadai to deep fry the chicken. Then Deep fry the chicken pakora until the coating is golden brown and the chicken is cooked through.
To serve with pav take 1 pav cut into half apply some green chutney place some onion rings and chicken pakora and serve hot.
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Tips; *You can add a little baking soda to the batter of chicken, it helps to lighten the pakoras, and helps to ensure they are crispy rather than having a heavy, thick crunch. *Use chicken breast boneless pieces for best results. *You can Make the pakoras, then cool, cover and refrigerate for up to a day. *Adjust the chillies as per your taste.
