Made with AI
Classic Crispy Chicken Pakoda
40 min 435 kcal per serving Medium
Ingredients
4 Servings
- Boneless skinless chicken breast, cut into bite-size pieces500 g
- Chickpea flour120 g
- Rice flour20 g
- Finely sliced onion100 g
- Ginger garlic paste15 g
- Green chili, finely chopped10 g
- Fresh cilantro, chopped20 g
- Lemon juice15 ml
- Mixed spices: cumin, coriander, turmeric, chili powder, garam masala, and salt12 g
- Canola oil absorbed during frying60 ml
Instructions
- 1
Pat the chicken pieces dry with paper towels so the coating sticks well and fries crisp.
- 2
In a large mixing bowl, combine the chicken, finely sliced onion, ginger garlic paste, chopped green chili, chopped cilantro, lemon juice, and mixed spices.
- 3
Mix thoroughly and let the chicken marinate for 15 to 20 minutes.
- 4
Add the chickpea flour and rice flour to the marinated chicken mixture.
- 5
Mix everything well until the chicken pieces are evenly coated. The moisture from the onion, lemon juice, and chicken should form a thick coating. If needed, sprinkle in a very small amount of water, 1 teaspoon at a time, only until the flour clings to the chicken.
- 6
Heat canola oil in a deep pan or kadai over medium heat until it reaches about 175°C. The oil should be hot enough that a small bit of batter sizzles and rises immediately.
- 7
Carefully drop the coated chicken pieces into the hot oil one by one, avoiding overcrowding the pan.
- 8
Fry in batches for 5 to 7 minutes, turning occasionally, until the pakodas are deep golden brown, crisp, and the chicken is fully cooked inside.
