Marinated Chicken Pakora Fritters Food

CHICKEN PAKORA

Chicken Pakora image

This chicken pakora is crazy crisp, spicy and the easiest Indian chicken fritter you will ever make. A perfect gluten-free chicken appetizer, ready only in 15 minutes! If you really love tea time snacking, then this chicken recipe is for you.

Provided by Farrukh Aziz

Time 15m

Number Of Ingredients 17

Ingredients

250 g Boneless Chicken breast (Cut in bite sized cubes)
¾ tsp Garlic Paste
¾ tsp Ginger Paste
¼ tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder
¾ tsp Roasted Cumin Powder
½ tsp Garam Masala Powder
2 Green Chilies (Chopped)
8-10 Curry Leaves (Roughly torn)
1 tbsp Coriander Leaves (Finely chopped)
1 Onion (Small sized, sliced)
1 Egg White
2 tbsp Chickpea Flour
1 tbsp Rice Flour
Juice of One lemon
Salt to taste
Oil to deep fry

Steps:

Clean and wash chicken well and drain the water completely.
Add chicken cubes in a bowl
Add all the ingredients except flours and oil. Mix everything very well.
Cover and set it aside for 5 minutes.
Meanwhile, heat enough oil in a deep pan.
Then, add gram flour (besan) and rice flour.
Mix the both the flours well. If mixture is too dry to coat well, then add 1-2 tbsp of water only and mix.
Once the heats up well, slide-in the chicken chunks and allow it fry undisturbed for a minute. Then, stir it one and fry on medium high flame until golden and crisp.
Take them out onto an absorbent paper. Repeat the same for remaining chicken.
Chicken Pakora is ready to serve. Sprinkle some chaat masala, some red chilli powder, lemon juice and serve.

Nutrition Facts : Calories 239 kcal, Carbohydrate 11 g, Protein 21 g, Fat 12 g, SaturatedFat 1 g, Cholesterol 53 mg, Sodium 219 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

PAKORA (INDIAN VEGETABLE FRITTERS)

Pakora (Indian Vegetable Fritters) image

Recipe video above. Vegetable fritters can be so bland and uninspiring ... but not in the hands of Indian cooks! Pakoras are a traditional Indian street food made with all sorts of vegetables. I've used onion, potato and caulifloiwer, but see Note 5 for other options. Serve as starter for an Indian menu, light meal or pass around as canapes. They're gluten free and vegan so everybody can enjoy them!Spiciness: Mild. Large chillies are not that spicy, and we are using 2 across lots of pakoras! Feel free to omit/reduce the fresh chilli and chilli powder.No deep fry method - See Note 7 for shallow pan-fried version.

Provided by Nagi

Categories Appetiser Light Meal Starter

Number Of Ingredients 26

Ingredients

2 1/4 cups chickpea flour ((Note 1))
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp fenugreek powder ((Note 2))
1/2 tsp chilli powder ((pure chilli powder, Note 3))
2 tsp salt ((cooking/kosher salt))
3/4 cups + 2 1/2 tbsp water
1 1/2 cups onions (, grated using standard box grater (~1 1/2 onions))
2 cups potato ((~1 large), peeled and grated using standard box grater (Note 4))
2 1/2 cups cauliflower ((~1/4 large head), finely chopped into rice size pieces (or grate))
2 large red chillies ((cayenne peppers), finely chopped (adjust spiciness to taste, or leave them out))
1 tbsp fresh ginger (, finely grated)
2 tbsp coriander/cilantro leaves (, finely chopped)
3 - 4 cups vegetable or canola oil ((4cm / 1.5" depth in pot))
2 cups mint leaves
1 cup coriander/cilantro leaves
1/4 cup eschalot (, sliced)
3 tbsp lime juice
1 tsp caster sugar
1/2 tsp cumin seeds
1/2 tsp cooking/kosher salt
2 ice cubes ((loosens + keeps sauce green))
1 cup plain yoghurt
1/2 cup mint leaves (, packed)
1/4 tsp salt

Steps:

Make batter: Place chickpea flour in a bowl with the spices (turmeric, cumin, coriander, fenugreek, chilli). Slow whisk in the water.
Mix in Vegetables: Add potato, cauliflower, onion, ginger, chilli and coriander. Mix well with a wooden spoon. It should be a thick batter, almost paste-like.
Preheat oven to 80°C/175°F - to keep cooked pakoras warm. Set a rack over a tray.
Heat oil: Heat 4cm / 1.5" oil in a large heavy based pot to 180°C/350°F (Note 6).
Form patties: Drop 2 tbsp of batter roughly formed into a patty shape into the oil. I use my hands (as is typical in India!) but you can also use 2 tablespoons (be careful of splash-age). Don't crowd the pot, it will lower the temperature too much.
Fry pakoras: Fry 2 - 3 minutes until golden. Drain on paper towels. Keep cooked pakoras hot in the oven on a rack set over a tray.
Serve: Serve pakoras with Coriander Mint Sauce or Minted Yogurt Sauce!

Nutrition Facts : Calories 64 kcal, Carbohydrate 8 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Sodium 155 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving