Chicken Pakora/ Pakoda/ Bhaji

Recipe No: 291

There is a small restaurant near our home, here in Alpharetta, which serves these awesome Pakoras. Whenever we go by that area we stop at this restaurant and amazingly kids will never ask ‘are we eating from outside today?’ We all know that we will have Chicken Pakoras at any time of the day, even if we just had our food. This is the result of my desperate attempt to recreate its taste… I will never say that it taste the same but it is pretty close… (I think... I hope...)

Ingredients                                      Serves 6

• Boneless Chicken……......450 grams (thighs preferred; cut into bite (small) size pieces)
• Oil for deep frying

To Marinate

• Salt…………………………....1/2 Teaspoon
• Pepper Powder………......1/4 Teaspoon
• Lemon Juice…………….....1 Teaspoon

To Make the Batter

• Besan/ Chickpea Flour….1/4 Cup (Kadala Mavu)
• Maida………………………….2 Tablespoons (All Purpose Flour)
• Rice Flour………………..…..2 Tablespoons
• Baking Soda………………...1/4 Teaspoon
• Red Chilly Powder………..1 Teaspoon
• Salt……………………………..1/2 Teaspoon
• Garam Masala Powder…1/2 Teaspoon
• Ginger Garlic Paste……...1/2 Teaspoon
• Curry Leaves ……………...1 Teaspoon (Cut into very small pieces; 6-8 leaves will do)
• Coriander Leaves…….…..2 Teaspoons (Cut into very small pieces)
• Lemon Juice………………..1 Teaspoon

Method of Preparation

1. Wash the Chicken pieces and drain thoroughly. Wipe off the excess Water as much as possible with a kitchen tissue.
2. Marinate Chicken with the ingredients mentioned in the ‘to marinate’ section and keep for at least 3-4 hours in the refrigerator. (If you don’t have so much time, please do keep it marinated for at least 1 hour at room temperature; but overnight in the fridge is the best.)  Pakora that we eat from the restaurant has added food color; so if you are using it, please do add along with the marinade.) Let the Chicken come to the room temperature before mixing with the batter.



Mix all the ingredients to make the batter (adding a bit of Water if needed) and mix in with the marinated Chicken. (Don’t make the batter too thin as there will be some liquid in the marinated Chicken too. So if you feel it is too dry after mixing the batter with the marinated Chicken , do sprinkle some more Water.) Keep aside for 30 minutes at room temperature.
Heat at least an inch of Oil in a frying pan on high heat. Once really hot, reduce the flame to medium or medium high (depending on your stove; too low heat will make the Chicken absorb too much Oil and too high heat will burn the Chicken without cooking) and deep fry the Chicken pieces. Do try to drop the pieces one by one to avoid clumping. Don't overcook and do stir now and then to ensure even cooking. If you are doubtful about the cooking time (which depends on size of the pieces and the heat of the stove), do take one piece out of the Oil and check.
Repeat the process with all the Chicken pieces.
Serve it hot with Ketch up or Mint or Tamarind Chutney.

Notes:

• Adjust the amount of Salt, Coriander Leaves and Curry Leaves according to your taste.
• If you dont have Maida, do use 4 Tablespoons of Rice Flour and vice-versa. 
• Don’t overcrowd the pan while frying as it will decrease the temperature of the Oil resulting in over absorption of Oil by the Pakoras.
• I served this with a Chutney made of some Mint Leaves, Coriander Leaves, Green Chilly, Ginger, Salt and Yogurt.

Make it, enjoy the deliciousness and
serve it to your family with love…