STREET STYLE CHICKEN PAKORA | CHICKEN PAKORA – 2 WAYS | CHICKEN PAKODA RECIPE

Street Style Chicken Pakora | Chicken Pakora | Chicken Pakoda Recipe | Crispy Chicken Pakoda | Fried Chicken Pakora | Easy and Tasty Chicken Pakora

Ingredients for Chicken Pakora -1:

– Chicken, small pieces with bones/boneless- 500 gms

For Pakora mix-
– Ginger garlic paste- 1 tsp
– Lemon juice- 2 tsp
– Salt- 1 tsp or to taste
– Red Chilli Powder- 2 tsp
– Garam Masala powder- 3/4 tsp
– Cumin powder- 1/2 tsp
– Chopped coriander leaves- 2 tbsp
– Chopped curry leaves- 2 tbsp
– Gram flour/ Besan or Chickpea flour- 3/4 cup
– Rice flour- 2 tbsp
– Oil- 1 tbsp
– Water- 4 tbsp

Oil for deep frying

Preparation:

– Take small pieces of chicken, wash it well and keep it to drain.
– Add all the items indicated for pakora mix to the chicken and mix well.
– Set aside for around 2 hrs.

Process:
– Heat oil in a skillet or deep pan and when the oil is medium hot, add the chicken pieces so as not to crowd the pan. Turn them after around 2-3 mins on medium heat and then keep stirring them while frying for another 6-7 mins. Fry till they are uniformly browned.
– Remove the pieces onto a plate.
– Fry the balance chicken pieces and repeat the same process.

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Ingredients for Chicken Pakoda – 2:

Chicken, small pieces preferably with bones-500 gms

For marination:
– Salt- 1 tsp
– Red Chilli powder- 1 tsp
– Vinegar- 1 tsp
– Ginger garlic paste- 1.5 tsp

Pakoda flour mixture:
– Gram flour (Besan)or Chickpea flour- 1/2 cup
– Rice flour-2.5 tbsp
– Salt- 1/2 tsp
– Red Chilli powder-1/2 tsp
– Chopped curry leaves-2 tbsp
– Chopped coriander/cilantro leaves- 2 tbsp
– Egg white-1 egg
– Oil- 1 tbsp
– Water- 2 tbsp

Preparation:
– Marinate the chicken pieces with the items indicated. Cover and set aside in the fridge for 1 hr.
– Add all the items for the flour mixture/batter. Mix with a spatula/spoon. The chicken pieces will be half coated with the mixture.

Process:
– Heat oil in a kadai/wok.
– Once the oil is medium hot, drop the breaded chicken pieces one at a time and fry in batches, to not crowd the pan.
– Give a stir after around 2-3 minutes, once the chicken pieces start floating to the top.
– Keep stirring to fry uniformly.
– After another 6-7 mins, reduce heat and remove once golden brown and cooked through.
– Repeat the process for the next batch/es.

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