Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Thursday, April 19, 2012

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.

  3. 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.
  4. 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.
  5. Repeat the process with all the Chicken pieces.
  6. Serve it hot with Ketch up or Mint or Tamarind Chutney.
  • 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…


Julie said...

Real Tempting snack,had once long time back..Thanx for reminding Asha,will try it out..Yummy!
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Priya Suresh said...

Feel like finishing that whole plate,super tempting and addictive pakoras..

Vimitha Durai said...

Pakodas look so yummy. Would love to finish the whole plate

Reshmi said...

very tempting snack... stopped by your blog by chance... glad that I did and following you.. do visit my space Noel collections and join if you like .. thank you :)

My Kitchen Antics said...

aaah id do anything 2 have that right now. Its raining and what better time 2 have fried stuff

Unknown said...

goog blog it is my first time visit i here! CHICKEN PAKODI IS SO SPICY . thankyou for shearing this information with us!chowringhee satyaniketan

samatha said...

You given a clear making process for Chicken Pakora. It's really very easy making. I want to try today. Thanks for sharing.

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