Crispy, hot chicken pakoda anyone? Who wouldn’t want these with a hot cup of chai on the side! Ever since I visited Nellai Express in chennai, i’ve been craving for these and decided to make a batch to treat myself. Garam, garam Chicken pakoda is all made by mixing fresh cut boneless chicken with lentil flour coated with just the right amount of spices and deep fried to golden… a nice party appetizer or starter or can be a humble snack with your evening cup of tea!
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|Boneless Chicken||1/4 kg or 1/2 pound (or 1 cup thinly sliced)|
|Gram Flour||1 cup|
|Rice flour||1/2 cup (plus 2 tablespoons)|
|Baking soda||1/4 teaspoon|
|Ghee / Vanaspati||3 tablespoons|
|Turmeric powder||1/4 teaspoon|
|Red Chili powder||1/2 teaspoon|
|Salt||1 & 1/4 teaspoon (or to taste)|
|Cumin seeds||1/2 teaspoon|
|Fennel seeds||1 teaspoon (crushed)|
|Onion||1 cup (thinly sliced)|
|Green chili||3 (finely minced)|
|Ginger||2 tablespoons (crushed)|
|Garlic||2 tablespoons (crushed)|
|Coriander leaves||1/4 cup (chopped)|
|Curry leaves||15 leaves|
|Water||2 to 3 teaspoons (or less)|
|Oil||4 cups (for deep frying)|
|Curry leaves||a few for decoration (optional)|
|Green Chilies||a few for decoration (optional)|
Take boneless chicken and cut them into thin slender pieces. Clean the chicken and drain all the water and keep it aside.
Assemble all the ingredients needed. Gram flour, rice flour, ghee, cumin seeds, crushed fennel seeds, turmeric powder, red chili powder, cooking soda and salt.
Slice the onion thin as shown, crush the ginger and garlic, mince the green chilies, chop the corainder and tear the curry leaves and keep them ready.
Take all the above ingredients in a wide bowl.
Mix gently without adding any water. The chicken and onion will release water naturally and that should bring up a crumbly texture as shown.
Now sprinkle just few drops of water… may be 2 teaspoons.
Knead a little hard to make a dough as shown above. It will be slightly sticky… you may rub your hands with little rice flour and make the dough.
Heat oil in a kadai and when it reaches the right temperature, pinch a little dough into the oil and deep fry the pakodas in batches. Do not over crowd, fry in small batches and make sure the oil temperature is right before starting each batch.
Initially it will look pale yellow with slightly crush edges. Keep frying for some more time to make it golden brown evenly.
Once the shhh.. sounds stops and all the vigorous bubbles will subside and the pakoda will be golden and with onions turning brown. Remove from oil and place the pakoda in a paper towel to drain excess oil.
You can fry some fresh curry leaves and spicy slit open green chillies and top it off to finish to make them spicy and tempting!
Serve hot as an appetizer or starter. We usually enjoy them snacking with a cup of tea!
- Makes about 1 kg or 2 pounds (approx).
- These pakoda stays crisp only for few hours, so enjoy while they are still hot.
- Adding cashews can make it even more rich.
- Adding mint leaves gives additional minty flavor to the pakodas.
- Oil temperature is important while frying the pakoda, keep at medium flame while frying to fry them evenly.
- If oil temperature is too low, the dough would actually sink and if you still keep frying, it would suck too much oil. Will melt and mess your oil. Remedy — No escape, let the oil cool completely, drain the wastage and start again.
- By mistake if you add more water and if the dough looks too soft then you would end up making medhu pakodas. Its OK, but in order to make them crispy, the dough should be just about firm. Remedy— Add extra rice flour, adjust salt and try again.
- If you fry them too long expecting them to turn crispy, you will end up having very hard (rock)pakodas. Please do not keep them too long, when they are evenly browned, the vigorous bubbles will settle and that’s the key to remove.