Name: CHICKEN PAKORAS recipe by Shiba Nair at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Ingredients: A. Ingredients-1; Boneless chicken 1lb; Turmeric powder 1/2 tsp; Chilly powder 2tsp; Fennel seeds 1/2 tsp; Cumin seeds 1/2 tsp; Curry leaves chopped; Green chillies 2 finely chopped; Ginger garlic paste 21/2 tsp; Salt to taste; B. Ingredients For The Batter; Besan 1/2 cup; Rice flour/cornstarch 3 tbsp; Paprika 1tsp; Salt to taste; Water 6 tbsps approx; C. Ingredients-2; Oil for deep frying the pakoras.

Ingredients Serving: 3

A. Ingredients-1
Boneless chicken 1lb
Turmeric powder 1/2 tsp
Chilly powder 2tsp
Fennel seeds 1/2 tsp
Cumin seeds 1/2 tsp
Curry leaves chopped
Green chillies 2 finely chopped
Ginger garlic paste 21/2 tsp
Salt to taste
B. Ingredients For The Batter
Besan 1/2 cup
Rice flour/cornstarch 3 tbsp
Paprika 1tsp
Salt to taste
Water 6 tbsps approx
C. Ingredients-2
Oil for deep frying the pakoras.

Instructions

Wash the chicken well & pat it dry.
Cut it into 1" or 2" pieces
Marinate the chicken pieces with all the ingrients mentioned under "1". Set it aside on the countertop for an hour. Let the ingredients marinate well with the chicken.
Now mix all the ingredients mentioned under "2". After an hour of marination add the marinated chicken to this("2"). Do not add water at this point.
Mix everything together nicely & then add water 1tbsp at a time. You may or may not need 6tbsps of water, so just add water slowly.
You need water just to make the mixture moist & to be able to hold everything together.So, please do not add all the water in one go.
Heat oil on medium heat.
Make small dumplings out of the mixture & gently drop them in the oil & fry until well cooked from inside & crispy on the outside. The pakoras need to become golden brown in color.
Serve hot with onion rings, lemon wedges & green chutney.

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