Chicken Pakora

• Marinate chicken mixture for 30 minutes to 1 hourOptional

Nutrition values are AI-estimated based on ingredients.

• 1/2 teaspoon turmeric powder
• 1 teaspoon ground coriander (dhaniya powder)
• 1 teaspoon ground cumin (jeera powder)
• 1/2 teaspoon Kashmiri chili powder
• 1 teaspoon sweet paprika (optional)
• 1/4 teaspoon ajwain (carom seeds)
• 1/4 teaspoon red chili flakes (optional)
• 1 teaspoon chaat masala
• 1 tablespoon oil (for mixing)
• 1 teaspoon cumin seeds
• 1/8 teaspoon black pepper powder
• 400 gm minced chicken
• 1 teaspoon finely grated ginger (17 gm)
• 1 tablespoon finely grated garlic (20 gm)
• 1 green chili, finely chopped (optional)
• 1 medium boiled potato, mashed (150 gm)
• Little more than 1/2 teaspoon salt or to taste
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon baking soda
• 1 well-beaten egg
• 1 small onion, thinly sliced (75 gm)
• Greens of 3 green onions, finely chopped
• 7 to 8 finely chopped mint leaves
• 1/2 cup besan (gram flour)
• Additional 1/4 cup besan (gram flour)
• 2 tablespoons rice flour (or cornstarch)
• Cooking oil for deep frying

1. 1In a mixing bowl, combine turmeric powder, ground coriander, ground cumin, Kashmiri chili powder, sweet paprika, ajwain, red chili flakes, chaat masala, and 1 tablespoon of oil.
2. 2Add cumin seeds and black pepper powder to the spice mixture and mix thoroughly.
3. 3Add minced chicken, grated ginger, grated garlic, and finely chopped green chili to the bowl.
4. 4Incorporate boiled mashed potato, salt, fresh lemon juice, and baking soda into the mixture.
5. 5Mix all ingredients vigorously by hand until well combined and the chicken is fully coated.
6. 6Add a well-beaten egg, thinly sliced red onion, chopped green onions, and finely chopped mint leaves to the mixture.
7. 7Add 1/2 cup besan and 2 tablespoons rice flour (or cornstarch) to the bowl.
8. 8Knead the mixture thoroughly by hand, adding an additional 1/4 cup besan if it is too sticky, until a cohesive, dough-like consistency is formed.
9. 9Heat cooking oil for deep frying in a deep pot (kadai) over medium-high heat, testing the temperature with a chopstick or a small piece of batter.
10. 10Scoop small portions of the pakora mixture with a water-dipped spoon and gently release them into the hot oil, then reduce heat to medium-low.
11. 11Fry the pakoras, leaving them undisturbed for a few minutes, then gently turn them and continue to turn frequently for about 10 minutes until deep reddish-brown and crispy.
12. 12Remove fried pakoras with a slotted spoon, transfer to a colander to drain excess oil, and sprinkle with chaat masala.

These instructions are our analysis of the original video. Watch on YouTube →