Chicken Pakoda is normally served as a snack. We can also serve these pakodas with biryani or meals. These pakodas are gluten free can be grilled and also air fried.
Ingredients for Chicken Pakoda:
First Marination: (1 Hour)
250 Grams Chicken (Boneless)
1/4 Cup Hung Yogurt
1 Tsp Red Chilly Powder (Spicy)
1 Tsp Deggi Mirchi Powder Alternate is Paprika Powder (Color and Chilly Flavor)
1 Tbsp Kitchen King Masala or Tandoori Chicken Masala
1/4 Tsp Turmeric
2 Drops Orange Food Color
1 Tbsp Salt
Second Marination: (15 to 20 Minutes)
1/4 Cup Chickpea Flour
1 Tbsp Ginger and Garlic Paste
1 Tbsp Rice Flour
2 Tbsp Finely Chopped Coriander
2 Tbsp Finely Chopped Curryleaves
2 Green Chilies
1/4 Tsp Chilly Powder
1 Pinch Ajwain / Omkalu
1/4 Tsp Asafoetida
1 Pinch Cooking Soda
1 Sprig Curry Leaves
2 Tsp Water
Oil for Frying
Thinly sliced onion, mint chutney, lime wedges and chaat masala for garnish...
Method:
Wash the chicken breast, allow excess moisture to drain using a colander, Slice the chicken breast into strips and reserve.
Take 1 cup yogurt, using a coffee strainer strain the yogurt till only milk solids or hung yogurt is formed.
In a mixing bowl add the chicken followed by deggi mirchi, red chilly powder, turmeric powder, kitchen king masala, salt, food color and hung yogurt mix well till all ingredients are well coated in the chicken cover and allow the chicken to marinate for an hour.
Place the chicken in the fridge.
After an hour add finely chopped coriander, curry leaves, chickpea flour, rice flour, ajwain, asafoetida, cooking soda, chilly powder and water combine all ingredients till the chicken is well coated in the masala. Allow the chicken to marinate for another 15 minutes.
Comments
Post a Comment