Chicken Pakora Recipes for the Monsoon|Restaurant Style Chicken Pakora|Quick Crispy Chicken Pakora|Basic Chicken Pakora|Chicken Pakora Recipe|Street Design Chicken Pakora|Chicken Pakoda|Crispy Chicken Pakora

Active Ingredients for 1st Chicken Pakora Recipe:

( Tsp- Teaspoon; Tbsp- Tablespoon )

– Boneless Chicken, cut into little pieces- 500 gms

1st Marinade:
– Turmeric Powder- 1/4 tsp
– Red Chilli Powder- 2 tsp
– Cumin Powder- 1 tsp
– Garam Masala Powder- 1 tsp
– Ginger Garlic paste- 1 tsp
– Lemon Juice- 3 tsp
– Green Chillies, great chopped- 4
– Kasuri Methi (Dry Fenugreek leaves), dry roasted & powdered- 3/4 tsp
– Salt- 1 tsp
– Oil- 1 tablespoon

Pakora Mix/Batter:
– Besan (Gramflour)- 4 tablespoon
– Cornflour- 2.5 tbsp
– Water- 1.5 tablespoon
– Red Food Color (optional)- pinch
– Salt- pinch

Preparation:

– Cut the boneless chicken into little bite sized pieces & great chop the green chilies.
– Mix all the products for the first marinade and set aside for 1 hour.
– After 1 hour, mix all the products for the pakora mix/ batter and reserve for around 10 minutes.

Process:

– Heat oil to deep fry the pakoras.
– Heat oil till medium hot and add the covered chicken pieces one by one in hot oil. Do not overcrowd the pan.
– Now stir and fry the pakoras on medium heat for 4-5 minutes till crisp.
– Get on a plate and fry the rest in batches.

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Components for second Chicken Pakora Recipe:.

( Tsp- Teaspoon; Tablespoon- Tablespoon ).

– Boneless Chicken – 300 gms (cut into small bite sized pieces).

For the Chicken Mix:.

– Besan (Gram Flooring) -3 tbsp.
– Salt- 1/2 tsp.
– Turmeric powder- 1/4 tsp.
– Red Chilli Powder- 1.5 tsp.
– Coriander powder- 1 tsp.
– Cumin powder- 1/2 tsp.
– Garam Masala Powder-1/ 2 tsp.
– Ginger Garlic paste- 1/2 tsp.
– Lemon Juice- 3 tsp.
– Water- 1-2 tbsp.

For the Potato Lacha mix:.

– Shredded potato or thin sliced potato – 800 gms.
– Cornflour- 8 tablespoon (1/2 cup).
– All Purpose Flour (Maida) -6 tbsp.
– Red Chilli Powder- 2-2.5 tsp.
– Black pepper- 1 tsp.
– Salt- 1 tsp.
– Garlic powder- 1.5 tsp.

Preparation:.

– Cut the cleaned up Chicken fillets into little bite sized cubes. Now marinate the chicken pieces with the active ingredients defined. Make certain the batter is thick and coats the chicken pieces entirely. Shouldn't be watery.
– Mix and set aside for 30 minutes.
– Now to make the potato lacha mix, peel big sized potatoes and in case you wash these after peeling, pat dry with your kitchen towel.
– Now, either use a shredder to shred the potatoes or utilize a sharp knife to thinly slice into roundels and after that very finely shred into thin slices. DO NOT KEEP THIS IN BOWL OF WATER.
– Include all the shredded potato into a bowl and add all the other ingredients. Mix well and reserved for around 10 mins for the potato to release water. The mix will be powdery at first but will launch water and will end up being little watery.

Process:.

– Heat oil in a kadai or pan for deep frying till medium hot.
– To make the pakoras, take a tablespoon of the potato mix on your palm (as shown in the video). Location a piece of marinaded chicken on the top and then cover it with another tablespoon of potato mix. Thoroughly drop the formed pakoras side by side in medium hot oil and do not stir for 1 minutes.
– Now flip the pakoras and continue to fry these on medium heat for 8-9 mins. Fry and keep turning to give crisp and golden pakoras.
– Eliminate from oil and continue to fry the rest in batches.
– Serve hot.

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