Chicken Pakora
Ingredients
- 500 gWhite chicken (in 2cm cubes)
- 150 gChickpea flour (sifted)
- 2 pcGarlic (finely minced)
- 1 tspGinger powder
- 15 mlLime juice
- 0.5 tspTurmeric powder
- 0.5 tspHot pepper en poudre
- 1 tspgaram masala
- 0.5 tbspFresh cilantro (chopped)
- 100 mlMineral water
- 750 mlPeanut oil (for frying)
- 2 pinchGray sea salt
- 0.5 tspAjwain seeds
- 1 tspChaat Masala
Method
Chicken bites with a deep golden, ultra-crispy crust, revealing tender and spiced meat. The scent of frying and turmeric hits from the very first bite.
- 1
Cut the chicken breast into regular 2 cm cubes. They must be of identical size for uniform cooking in the oil.
- 2
Rub the chicken cubes with the minced garlic, ginger, lime juice, and salt. Let rest so the acidity tenderizes the fibers.
- 3
Mix the chickpea flour with the turmeric, chili powder, garam masala, ajwain seeds, and coriander. Gradually pour in the water until you get a thick batter that coats the spoon without running.
- 4
Heat the oil to 180°C. Dip each piece of chicken into the batter and then into the oil. The crust should puff up and become brown and crispy.
- 5
Remove the pakoras when they sound hollow under the tip of a knife. Place on a cloth to absorb excess fat, then sprinkle generously with chaat masala before serving.
Frequently asked questions
How do you get this dish right?
- The oil must be very hot, otherwise the batter absorbs the fat and becomes soggy.
- Do not overcrowd the pan; pakoras should not touch to stay crispy.
- If the batter is too thin, add a spoonful of chickpea flour.
How long does this dish keep?
Eat immediately for the crunch. Can be kept for 24 hours in the fridge and reheated for 5 minutes in a hot oven.
