For the marinade:

250 gm boneless chicken- cut into 3 cm cubes
6-7 garlic pods
2.5 cm ginger piece
1/4 tsp white pepper powder
1/4 tsp red chilli powder
1/4 tsp salt
1/2 tsp garam masala
1 tsp coriander powder
2 tsp lemon juice

    For the batter:

1 egg
2 Tbsp gram flour
2 Tbsp refined flour
2 tsp lemon juice
1/2 tsp red chilli powder
1/4 tsp salt
1/2 tsp garam masala
Oil to deep fry

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Chicken Pakoda

. Marinate the chicken with ginger-garlic paste.

. Add the remaining ingredients.

. Keep aside for at least an hour.

. Mix together all the ingredients for the batter and beat thoroughly.

. Heat oil in a kadahi.

. Dip a marinated chicken piece in the batter and deep-fry until crisp and golden brown.

. Repeat with the remaining chicken pieces, draining excess oil on absorbent kitchen paper.

. Serve with mint chutney.


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