Crispy Chicken Pakoda Recipe
Embark on a culinary adventure with this delightful recipe for Crispy Chicken Pakoda, a beloved Indian snack that transforms tender, marinated chicken into crunchy, golden morsels perfect for any occasion. Whether enjoyed with friends over a steaming cup of tea or as an appetizer at a festive gathering, these pakodas are sure to tantalize your taste buds and leave everyone asking for more.
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless Chicken | 300 grams |
| Ginger-Garlic Paste | 1½ teaspoons |
| Red Chili Powder | 1½ teaspoons |
| Coriander Powder | 1 teaspoon |
| Turmeric Powder | ½ teaspoon |
| Black Pepper Powder | ½ teaspoon |
| Green Chilies (finely sliced) | 2 |
| Curry Leaves | 2 sprigs |
| Egg | 1 |
| Gram Flour (Besan) | 1 tablespoon |
| Corn Flour | 1 tablespoon |
| Salt (to taste) | – |
| Oil (for frying) | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250 |
| Protein | 20 grams |
| Carbohydrates | 15 grams |
| Fat | 15 grams |
| Fiber | 1 gram |
Instructions
To prepare the irresistible Crispy Chicken Pakoda, begin by thoroughly washing and cleaning the boneless chicken, ensuring it is free from any impurities. In a large mixing bowl, combine the chicken with ginger-garlic paste, red chili powder, turmeric powder, coriander powder, black pepper powder, and salt. Mix the ingredients well to ensure the chicken is evenly coated with the spices, infusing it with a burst of flavor.
Next, add the gram flour and corn flour to the seasoned chicken, mixing until the flours are fully incorporated and form a thick batter that adheres to the chicken pieces. Crack the egg into the mixture and stir again, allowing the batter to become cohesive and creamy. For optimal flavor absorption, cover the bowl with plastic wrap and refrigerate for about 15 minutes. This resting time not only enhances the flavor but also helps the batter adhere better to the chicken.
While the chicken is marinating, heat oil in a deep frying pan over medium heat. To test if the oil is ready, drop a small amount of batter into the oil; if it sizzles and rises to the surface, the oil is hot enough. Carefully add the marinated chicken pieces into the hot oil, ensuring not to overcrowd the pan, which can lower the oil’s temperature. Fry the chicken pakodas until they are crisp and golden brown on all sides, about 5-7 minutes. Use a slotted spoon to remove them from the oil, letting any excess oil drain off.
In the same oil, add the finely sliced green chilies and curry leaves, frying them until they are crisp and aromatic. This step adds an additional layer of flavor to your chicken pakoda. Once done, remove them from the oil and mix them with the fried chicken pakodas, ensuring an even distribution of flavors.
Serve these deliciously crispy chicken pakodas hot, accompanied by fresh coriander mint chutney and a steaming cup of tea, making them an ideal snack for your evening gatherings. With each bite, experience the crunchy exterior giving way to juicy, flavorful chicken—a perfect combination that celebrates the essence of Indian street food.
Tips for Perfect Pakodas
- Ensure the oil is sufficiently hot before adding the chicken; this helps in achieving that perfect crunch.
- Experiment with spices by adding a pinch of garam masala or chaat masala for an extra kick.
- Feel free to customize your pakodas by adding finely chopped vegetables to the batter for a veggie twist!
Enjoy your culinary creation and the smiles it brings to your loved ones!
