Chicken Pakora or Pakoda

As soon as the rainy season comes the time for pakoras and its been long due that I posted a fried recipe, in my research for pakoras I found there to be big difference between street style pakoras and good restaurant style pakoras and you know that is what I strive always to give the best possible recipe, for me a pakora should be spicy and tangy as well it should have a nice smooth coating of besan and that for me is a pakora.

Weather you buy pakora from any where you can easily notice that they fry them twice not because it is more convenient but because while First frying the starches gelatinize and the pakora takes it shape you don’t have to cook them for long just a minutes would and here is why corn starch is added as it absorbs an releases the moisture more quickly and If you have seen my crispiest aloo tikki recipe you know moisture loss is the key for crispiness.

So here is my first part in the pakora series chicken pakora hope you like the recipe.

NOTE: You can make pakodas without “mota besan” but you wont get the same result .

INGREDIENTS TO MAKE THE RECIPE:

2 Chicken Breasts (250 gms) (**brined)

1.5 tsp. Salt

1 tsp Coriander Seeds (crushed)

1 tsp Red Chilli

½ tsp Amchur

½ tsp Roasted Cumin/Jeera Powder

1 tsp Garam Masala

2 tsp ginger garlic paste

*Pakora Batter

*INGREDIENTS TO MAKE PAKORA BATTER

½ Cup Fine Gram Flour / Besan

¼ Cup Course Gram Flour / Besan

¼ Cup Corn Starch

1 tsp Salt

1/8 tsp Baking Soda

1/8 tsp Turmeric Powder/Haldi Powder

1/8 tsp Ajwain/Carom Seeds

1.5 Tbsp Oil

½ +1/8 Cup Water

**INGREDIENTS TO BRINE THE CHICKEN:

500 ml Water

1 Tbsp Salt

INSTRUCTIONS TO MAKE THE RECIPE :

IMPORTANT POINTS:

• Make sure to brine the chicken as it boasts up the moisture level in the chicken
• Always fry the pakors twice to have better results
• You don’t have to make a very thick batter in this recipe and the chicken will get overcooked in case of thick batter
• You can make pakodas without “mota besan” but you wont get the same result