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Chicken Pakora

Name: Chicken Pakora
Prep time: 600 s
Cook time: 1200 s
Total time: 1800 s
Yield: 6
Cuisine: Pakistani
Ingredients: 8 tablespoons Chickpea flour (besan); 4 tablespoons Cornstarch; 50 grams Rice flour brown; 1 teaspoon Salt table; 1 teaspoon Spices chili powder; 1 teaspoon Spices chili powder; 1 1/2 teaspoon Spices cumin seed; 1 1/2 teaspoon Spices coriander seed; 1/4 teaspoon Spices turmeric ground; 1 teaspoon Spices fenugreek seed; 2 tablespoons Lemon juice raw; 1/4 teaspoon Leavening agents baking soda; 30 grams Coriander (cilantro) leaves raw; 5 grams Garlic raw; 2 Units Peppers hot chili green raw; 1 pound Chicken roasting meat only raw; 300 grams Oil canola

30'

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Not included in this recipe

Treenut

Peanuts

Lactose

Fish

Egg

Crustaceans

Pakistani

Ramadan

Treenut-Free

Ingredients

Servings

- 6 Portions +

Chickpea flour (besan)

8 tablespoons Chickpea flour (besan)

Cornstarch

4 tablespoons Cornstarch

Rice flour, brown

50 grams Rice flour, brown

Salt, table

1 teaspoon Salt, table

Spices, chili powder

1 teaspoon Spices, chili powder

Spices, chili powder

1 teaspoon Spices, chili powder

Spices, cumin seed

1 1/2 teaspoon Spices, cumin seed

Spices, coriander seed

1 1/2 teaspoon Spices, coriander seed

Spices, turmeric, ground

1/4 teaspoon Spices, turmeric, ground

Spices, fenugreek seed

1 teaspoon Spices, fenugreek seed

Lemon juice, raw

2 tablespoons Lemon juice, raw

Leavening agents, baking soda

1/4 teaspoon Leavening agents, baking soda

Coriander (cilantro) leaves, raw

30 grams Coriander (cilantro) leaves, raw

Garlic, raw

5 grams Garlic, raw

Peppers, hot chili, green, raw

2 Units Peppers, hot chili, green, raw

Chicken, roasting, meat only, raw

1 pound Chicken, roasting, meat only, raw

Oil, canola

300 grams Oil, canola

Chicken Pakora

Nutri value

Go to instructions

Instructions

3 Steps

30'

Total

10'

Preparation

20'

Cooking

Waiting

Step by step

1 of 3

Step 1

1. In a bowl, combine all the ingredients except for the oil and chicken.
2. Add in cold water, a very small amount at a time, mixing each time until the mixture becomes thick and coats well.

Check

2 of 3

Step 2

3. Mix in the chicken pieces
4. Preheat some oil in a frying pan or karahi.

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3 of 3

20'

Step 3

5. Once the oil is hot, drop in some pieces of chicken, ensuring you don't overcrowd the pan. Turn them over a few times whilst they fry, to ensure they brown evenly. Once the pakoras become golden brown, remove using a slotted spoon and drain over a colander lined with tissue before serving immediately.

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