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Tuesday, January 28, 2014

Chicken Pakora

IMG_2052

These days we have a steady influx of guest who come visiting us as we settle down in our new home. Since it is Winter and sun sets by 4:30 p.m. we are mostly indoors sipping on hot coffee and battling the cold off. The perfect accompaniment to hot Americano is desi Chicken Pakora.

Even if you are not in a cold place and prefer soda over coffee, the pakoras go great with it. In the picture above I have used Pepsi Throwback, this lesser known beverage contains real sugar instead of High Fructose Corn Syrup (HFCS) and tastes way better. If you are in the US or even otherwise have access to it,  go give it a try. I have also been told that Mexico doesn’t allow HFCS and hence all drinks across the border tastes better Smile.

Ingredients For Marinade

  • 1lb. chicken cut into small pieces on bone
  • 2 tsp. ginger paste
  • 2 tsp. garlic paste
  • 2 tsp. green chili paste
  • 2 lime squeezed into juice
  • 2 tsp. vinegar
  • Salt to taste

Ingredients For Batter

  • 5 tbsp. all purpose flour
  • 5 tbsp.corn starch
  • 5 tbsp. rice flour
  • 1 egg
  • Salt
  • Oil for deep frying

Procedure

Take clean chicken pieces and pat them dry. In a bowl mix chicken pieces with all ingredients for marinade and mix well. Keep them marinated in a refrigerator for 2- 3 hrs.

In another bowl combine flour, cornstarch, rice flour, salt. Whisk them well. add one egg to it and mix well so that the batter stays lump free. Pour little water at a time to make a smooth thick batter.

Heat oil for deep frying and pour a tablespoon of hot oil to the batter. Mix once again. This makes the pakoras crispier.

Take each chicken pieces, dip in the batter and gently release them one by one in the hot oil. Turn the heat to medium and fry them till you see the outer coating starts changing the color. Crank up the heat to high and fry the pakoras for few more minutes till the coating turns golden brown and becomes crispier.

Serve with your favorite ketchup and onion rings.

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