Chicken Pakoras

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Chicken Pakoras

Submitted by: A Scottish Chef

Keywords: Indian, Appetizer, Easy, Chicken, Deep Fryer

 

1 kilogram chicken filet sliced into 2-3 inch pieces

300-400g besan (gram) flour

2 T (heaped) Patak's tandoori paste

1-1/2 tsp salt

1 T (level) sugar (castor is best)

1 tsp (heaped) chili powder

1 tsp (heaped) garam masala

1 T (heaped) curry powder (see note)

1 T (level) deep red colour poweder (orange if you prefer, but red is

a delight to contrast with the coriander leaves when serving)

5-600 ml water

2 T lemon juice

Enough cooking oil to fill a pan 4-5 inches deep

SIMPLE PAKORA DIPPNG SAUCE

250 ml good tomato ketchup

250 ml water

1 tsp salt

1 tsp sugar

1 tsp mint sauce

1 T lemon juice

 

 

 

 

 

1. Mix the chilli, garam masala, salt, sugar, food colour, curry

powder, lemon juice and tandoori paste together until you have a

thick, deep purple paste.

 

2. Add the water a little at a time and mix thoroughly until you have

a thinnish liquid.

 

3. Add the Besan flour stirring consistently until you have a thick

batter like consistency. This needs to be stirred a lot to avoid

unblended lumps of besan.

 

4. Add the chicken strips and mix them until you have them completely

coated and leave this to marinate for at least 4 hours. Overnight in

the fridge is best of all.

 

5. Heat the oil to 300F.

 

6. Drop the coated strips of chicken into the fat one at a time (no

more than 6 or seven in a batch) and fry for three minutes. This will

result in a firm coating and the chicken will be very moist. You can

cook it longer if you prefer a crunchier pakora.

 

 

SIMPLE PAKORA DIPPING SAUCE.

 

 

Mix sauce ingredients well and serve in a small bowl. Easy!

 

 

The finished pakora can be served with a raita, a simple dipping

pakora sauce (recipe above) and garnished with coriander leaves and

lemon slices. It also works brilliantly served in hot, fresh pitta

with salad and a light chilli sauce. It's a great sliced for pizza

topping and can even be used as a main course when served with a

milder curry sauce and pilau rice.