Chicken Pakoras    HT  HD  Pakistani  30mins plus marinating

Serves 4-6    Hot  Poultry  Spices  Herbs  Hors d'oeuvre  Starter  Appetizer  Dairy Free  Eggless  Pakistan  Asia  Asian

Ingredients

450g/1lb Boneless Chicken Breast
1 tbsp Lemon Juice
1 teasp Garlic Paste
1 teasp Ginger Paste
2 Green Chilies, ground
½ teasp Ground Turmeric
1 tsp. Red Chili Powder
1  teasp salt
1 teasp Ground Coriander

Oil for deep frying
For the Batter
200g/7oz Gram (chickpea) Flour
1 teasp Salt
1 teasp Chili Powder
1 teasp Coriander Seeds, crushed
1 teasp Garam Masala
1 teasp Bicarbonate of Soda
2 tbsp Freshly chopped Coriander 
300ml/10fl.oz. Water (approx)

Instructions

1. Cut chicken into bite sized pieces, place in a bowl and rub the with the lemon juice. Set aside. 

2. In a small mixing bowl, mix  together the garlic, ginger paste, salt, chili powder, turmeric, green chilies and ground coriander. Pour over the chicken pieces and mix to coat well. Cover and set aside for at least 2 hours.

3. Place the dry ingredients for the batter in a large mixing bowl and gradually add the water, beating to a smooth paste. The consistency should be like thick pancake batter. Leave aside to rest for 20 minutes.

4. Heat the oil to 180C/350F.

5. Dip a few pieces of chicken into the batter to thoroughly coat, then using your fingers or tongs, carefully drop them into the hot oil. Fry for a few minutes, then turn them over and continue to fry for  a further 5-8 minutes until crisp and golden. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining chicken pieces. Serve hot.

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