Recipe

CHICKEN PAKORA

Keep your friends close and your snacks CLOSER...!

Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
 1 Chicken Breast (small cubes)
 2 Thinly Sliced Large Onions
 1 Thinly Chopped Medium Potato
 1 tsp Cumin Seeds
 1 tsp Sumac
 1 tsp Pomegranite Seeds (anardana)
 1 tsp Ajwain Seeds
 1.50 tsp Chilli Powder
 1 tsp Coriander Powder
 1 tsp Garlic Powder
 2 tsp Fine Sea Salt
 3 Green Chillies Chopped
 1 cup Freshly Chopped Coriander
 5 tbsp Gram Flour Heaped
 3 tbsp Plain Flour Heaped
 1 tbsp Rice Flour Heaped
 1.50 tsp Baking Powder
 0.50 cup Lemonade
 500 ml Crisp & Dry Frying Oil
1

In your fryer begin to heat the frying oil on medium flame. You need the oil to be hot but not smoking. Allow five minutes to heat the oil and then turn the flame on low.

2

In a large bowl add in all the ingredients in the order written above.

3

Mix thoroughly with your hands. There is no power stronger than your hands when it comes to pakora mixing. Mix around for at least five minutes.

4

Using your hands or a tablespoon, drop pakoras into the oil gently. The size of the pakora really depends on your preference. I like to add the amount that fits onto a tablespoon.

5

Do not crowd the fryer or the pakoras will not have sufficient space to fry and will result in a soggy pakora. Good pakoras are cooked in the inside and beautifully crisp on the outside.

6

Batch cook the pakoras. Use quality kitchen towels to absorb excess oil.

7

Serve the pakoras immediately or warm. Serve with your favourite dipping sauce.

I have always wondered, if we are not suppose to have midnight snacks, why is there a light in the fridge? And in my fridge i keep all sorts of snacks, even snacks which need to be taken out and thrown into oil to turn into pakoras.

Yep this is how desperate one can get in the middle of the night when they have a sudden urge to deep fry and enjoy pakoras! These are my chicken pakoras. Theres nothing vegetarian about pakoras in the Hungry hijabi HQ when there is poultry at home.

It starts off pretty simple to be honest. Whenever i clean up after a chicken curry meal i always find that often the boneless breast pieces of a chicken curry is rarely touched and is always left behind because quite simply everyone finds it very dry. So what i like to do is keep the boneless piece out and usually grill it and have it with a salad or use it to fill a meal for the kids such as: sandwiches, pies, pastries and even samosas. Today it was time to add chicken into a pakora mix!.

This recipe is unique in a sense that it is combined with bengali, pakistani and turkish flavours and that why it really is THE BEST EVER CHICKEN PAKORA you would have ever tasted, it really is that good! You have to give it a go, its mindblowing and will have you eating more more and more!

Ingredients

 1 Chicken Breast (small cubes)
 2 Thinly Sliced Large Onions
 1 Thinly Chopped Medium Potato
 1 tsp Cumin Seeds
 1 tsp Sumac
 1 tsp Pomegranite Seeds (anardana)
 1 tsp Ajwain Seeds
 1.50 tsp Chilli Powder
 1 tsp Coriander Powder
 1 tsp Garlic Powder
 2 tsp Fine Sea Salt
 3 Green Chillies Chopped
 1 cup Freshly Chopped Coriander
 5 tbsp Gram Flour Heaped
 3 tbsp Plain Flour Heaped
 1 tbsp Rice Flour Heaped
 1.50 tsp Baking Powder
 0.50 cup Lemonade
 500 ml Crisp & Dry Frying Oil

Directions

1

In your fryer begin to heat the frying oil on medium flame. You need the oil to be hot but not smoking. Allow five minutes to heat the oil and then turn the flame on low.

2

In a large bowl add in all the ingredients in the order written above.

3

Mix thoroughly with your hands. There is no power stronger than your hands when it comes to pakora mixing. Mix around for at least five minutes.

4

Using your hands or a tablespoon, drop pakoras into the oil gently. The size of the pakora really depends on your preference. I like to add the amount that fits onto a tablespoon.

5

Do not crowd the fryer or the pakoras will not have sufficient space to fry and will result in a soggy pakora. Good pakoras are cooked in the inside and beautifully crisp on the outside.

6

Batch cook the pakoras. Use quality kitchen towels to absorb excess oil.

7

Serve the pakoras immediately or warm. Serve with your favourite dipping sauce.

CHICKEN PAKORA

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