Difference between revisions of "Chicken Pakora"
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# Make a fine [[flour]] paste by mixing with [[water]], [[flour]], [[mustard]], [[salt]], all the spices, and beaten [[egg]]. | # Make a fine [[flour]] paste by mixing with [[water]], [[flour]], [[mustard]], [[salt]], all the spices, and beaten [[egg]]. | ||
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Latest revision as of 10:47, 15 July 2012
Ingredients
- 500 g chicken boneless
- ½ cup or more flour
- ⅓ cup Bisquick or all purpose flour
- 1 egg
- 1 tsp onion paste
- ⅓ tsp garlic paste
- 1 tsp lemon juice
- cooking oil
- rock salt
- black pepper as needed
- salt / tasting salt as needed
- 1 tsp red pepper powder
- ⅓ tsp ginger paste
- ½ tsp mustard
- ¼ tsp baking soda
Procedures
- Make a fine flour paste by mixing with water, flour, mustard, salt, all the spices, and beaten egg.
- Cut chicken into bite size pieces.
- Mix the pieces with flour paste and marinade for 15 minutes.
- Deep fry in heated oil until the pieces get golden color.
- Sprinkle rock salt before serving.
Vegetarian version
- Vegetable pakora: use vegetable, such as cauliflower, broccoli, or even potato instead of chicken pieces.
- You don't need to marinade before frying the veg pakoras.
