Punjabi fried chicken! Chicken pakoras
Everyone loves fried chicken! This is my take on it. My mum was making vegetable pokoras which were amazing. I will post the recipe at a later date. I adapted her recipe I making these for the first time. They were a hit and I will definatedly be making these again. I will play around with the flavours and add another version.
2 chicken breast fillets, cut into bite size pieces
2 cloves garlic
1 inch piece fresh ginger, chopped roughly
2 green chillies, chopped
Juice from ½ lemon
1 tsp salt
2 tsp garam masala
1 tsp cumin seeds (crushed)
1 tsp red chilli powder
100g gram flour
Handful of coriander, chopped
Handful of baby spinach leaves
1 medium onion, thinly sliced
Water
Vegetable oil for deep frying
Water
Vegetable oil for deep frying
Method
- Place the garlic, ginger, green chillies, lemon juice, garam masala, cumin seeds, chilli powder, dmini food processor blend to a paste.
- Place chicken in a bowl and add the paste, mix in and let it marinade for 30 minutes (longer if you can).
- Heat up the oil in a karahi/wok to a medium heat
- Add the freshly chopped coriander, spinach, onion and add the gram flour.
- Mix together using one hand.
- Add a water a little at a time as required to ensure the chicken is coated in a thick batter.
- Test your oil is hot enough by dropping in a little batter into the oil. If it browns and rises immediately then its goof to go.
- Place the pieces of chicken batter into the oil, one at a time and fry until crisp and golden brown. (If you want make one first to check the flavours and adjust according to your taste)
- Move the pakoras around, be careful not to overcrowd the karahi.
- Once golden brown and crisp remove from the oil and set on some kitchen paper.
- Enjoy
They look absolutely amazing and very moorish
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