Chicken Pakoda | Chicken Pakora Recipe

Chicken Pakoda is absolutely delicious chicken dry dish. It is a crispy starter which is commonly found in street sides. Some days I simply have this alone for dinner. I love this to a great extent. Earlier, I was confused this fry with chicken 65. So I was trying to make this with various ingredients. But every time i failed to give the same result as we got from the shops. Recently my hubby told me it is pakoda and not 65. He also ask me to fry it twice like we saw on street side shops while making. Initially, I thought that they fry it twice to make it hot but now I realize the fact behind frying twice.

Chicken Pakoda

Recipe Cuisine: Indian | Recipe Category: Starter / Appetizer

Marinating Time: 30 mins | Cooking Time: 15 mins | Serves: 3

Ingredients:

Chicken - 1/4 kg

Chilli powder - 2 tblspn

Garam masala - 1/2 tsp

Turmeric - 1/4 tsp

Ginger garlic paste - 1.5 tblspn

Curd - 2 tblspn

Besan flour / Kadalai Maavu - 1/4 cup

Rice flour - 1 tblspn

Corn flour - 1 tblspn

Lemon juice - 1 tblspn

Salt - to taste

Curry leaves - a sprig

Oil - to deep frying

Method:

Wash and clean the chicken pieces. Take it a mixing bowl.

Add in all the ingredients except the flour. Marinade for 30 minutes.

Add the besan flour, corn flour and rice flour just before frying. Make sure the chicken is not very dry.

Heat oil to deep fry and fry the chicken pieces to golden brown or till 3/4th done. Keep aside for 5 to 10 minutes.

Fry the chicken pieces again for 2 to 3 minutes. Fry little curry leaves and add to it.

Note:

• Frying the chicken twice will make it crispy and tasty.
• You can add a pinch of color for bright colors.

Pictorial:

Keep all your ingredients ready

Wash and clean the chicken pieces. Add chilli powder, turmeric powder

Add 2 tablespoon of ginger garlic paste

and 2 tablespoon of curd

juice of half lemon is added

Salt to taste. Mix everything and marinate it for 30 minutes.

Just before frying, add gram flour, rice flour

and corn flour. Combine everything to incorporate well

Heat oil to deep fry and fry till golden or till 3/4th done

Drain excess oil and keep aside for 5 to 10 minutes

After that fry again for 2 to 3 minutes. This will make it more crispy and tasty

Fry little curry leaves and add to it

Enjoy!