- 16 sm Chunks of chicken breast
- 1 lg Onion
- Approx same size piece of
- 1 Clove garlic
- 1 Chopped jalapeno pepper (if
- You want it spicy)
- 1 ts Lemon juice OR
- 2 ts Plan yogurt
- 1 1/2 c Dry batter
- 1 ts Salt
Blend everything but chicken and batter in blender until fine. Use this to marinate the chicken for 1 hr. Mix water with batter until batter is think as honey. Put chicken in batter. Fry pieces under low heat to a medium brown. Enjoy it as an appetizer or snack. Serves 4-6.
Or
500 gm Boneless Chicken Pieces
2 tbsp Oil
1 tsp Ground Cumin
1 1/2 tsp Salt
1-2 each Chopped Green Chillies (Jalapeno)
1 Chopped Onion
1 tsp Ginger-Garlic paste
2 tsp Vinegar
1 cup Curd
1 tsp Lemon juice
Method to make this recipe:
- Put everything but chicken and batter in blender and blend till fine
- Marinate the chicken pcs with the resulting mixture
- Keep in the fridge for 40 minutes.
- Put chicken in batter
- Deep fry it until its colour changes to golden brown Condiments
- Serve the chicken pakora with coriander or mint chutney or tomato ketchup
OR
Boneless Chicken - 1/2 lb
Eggs - 2
Corn starch - 1/2 cup
Dhaniya powder - 1 tsp (an Indian spice used in east Indian cooking)
Garam Masala powder - 1/2 tsp (garam masala means hot spice - it is a blend of dry roasted ground spices used I'm Indian cooking)
Black pepper powder - 1/2 tsp
Juice of lime - 5 tbs
Turmeric powder - 1/4rth tsp
Salt & Chilli powder - according to taste.
Wash & cut chicken into inch size cubes.
Add dhaniya powder, garam masala powder, black pepper powder, turmeric powder, salt, chilly powder, juice of lime, eggs & mix well.
Add Corn Starch, mix until it coats the chicken cubes well.
Heat oil in a wok (on high for 5 minutes, then reduce to medium), deep fry chicken pieces to a golden brown. Place on an absorbent paper.
Serve as a snack with any tomato ketchup.