Crispy Chicken Pakoda Recipe
Description
Having guests over who love non-vegetarian snacks? Delight them with this flavorful and crunchy Crispy Chicken Pakoda Recipe. This dish is a perfect blend of aromatic spices, marinated chicken, and a crispy coating of gram flour and corn flour. The result? A deliciously crispy exterior and tender, juicy chicken inside. Pair it with your favorite dip for a snack thatβs bound to impress!
Recipe Overview
| Cuisine | Course | Diet |
|---|---|---|
| Indian | Snack | Non-Vegetarian |
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless chicken | 300 grams |
| Ginger-Garlic Paste | 1 Β½ teaspoons |
| Red Chili Powder | 1 Β½ teaspoons |
| Coriander Powder (Dhania) | 1 teaspoon |
| Turmeric Powder (Haldi) | Β½ teaspoon |
| Black Pepper Powder | Β½ teaspoon |
| Green Chilies, slit | 2 |
| Curry Leaves | 2 sprigs |
| Whole Egg | 1 |
| Gram Flour (Besan) | 1 tablespoon |
| Corn Flour | 1 tablespoon |
| Salt | To taste |
| Oil | For deep frying |
Nutritional Information (Per Serving Estimate)
| Nutrient | Approx. Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 18 g |
| Carbohydrates | 10 g |
| Fat | 12 g |
| Fiber | 2 g |
| Sodium | 320 mg |
Preparation Time
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 minutes | 35 minutes | 50 minutes |
Instructions
Step 1: Prepare the Chicken
- Begin by cleaning and washing the chicken pieces thoroughly under cold water. Pat dry with a clean kitchen towel to remove excess moisture.
Step 2: Marinate the Chicken
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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 well, ensuring the spices coat each piece evenly.
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Add gram flour and corn flour to the bowl, mixing gently to form a light coating over the chicken pieces. Finally, crack the egg into the bowl and combine well to create a thick, uniform batter around the chicken.
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Cover the bowl and refrigerate for 15 minutes to let the flavors infuse and tenderize the meat.
Step 3: Fry the Chicken
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Heat oil in a deep pan or kadai over medium heat. To check if the oil is hot enough, drop a small piece of batter-coated chicken into the oilβit should sizzle and rise to the surface immediately.
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Once the oil is ready, gently add a handful of chicken pieces, one at a time, ensuring not to overcrowd the pan. Fry the chicken until it turns golden brown and crispy, flipping occasionally for even cooking.
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Remove the cooked chicken pakoda with a slotted spoon and place them on a paper towel to drain excess oil.
Step 4: Add Final Touches
- In the same oil, toss the slit green chilies and curry leaves briefly until fragrant. Add them to the fried chicken pakoda for a burst of aroma and flavor.
Step 5: Serve and Enjoy
- Serve the Crispy Chicken Pakoda immediately with your choice of dip, such as Peanut Chili Dipping Sauce or a spicy Mirchicha Chatka. Enjoy during tea time or as a party snack.
Tips for Perfect Chicken Pakoda
- Marination Time: Letting the chicken marinate for at least 15 minutes ensures the flavors penetrate well and the meat becomes tender.
- Oil Temperature: Ensure the oil is at medium heat. Too hot, and the pakoda will brown quickly but remain undercooked inside; too low, and it will absorb excess oil.
- Batter Consistency: Adjust the quantity of gram flour and corn flour to achieve a thick but smooth batter that clings well to the chicken pieces.
- Add-ons: You can sprinkle a little chaat masala or squeeze fresh lemon juice over the pakoda before serving for an extra zing.
Serving Suggestions
Pair this crispy snack with:
- Green Chutney: A refreshing mint-coriander dip.
- Garlic Mayonnaise: For a creamy contrast.
- Sweet and Spicy Tomato Sauce: A classic accompaniment for Indian snacks.
Whether it’s a rainy day, a festive gathering, or an evening tea, Crispy Chicken Pakoda is a perfect addition to your snack menu. Get ready to wow your family and friends with this delectable treat!
