Ramadan, a time of reflection and spiritual renewal, is also a time of delicious feasts. Breaking the fast with loved ones is a cherished tradition, and what better way to celebrate Iftar than with a flavorful and exciting appetizer? This recipe for Crispy Chicken & Keema Pakoras offers the perfect blend of textures and tastes—tender chicken and savory minced meat encased in a crispy, golden-brown batter. These pakoras are both satisfying and surprisingly easy to make, promising a delightful start to your Iftar meal.
Forget bland appetizers; these pakoras are bursting with flavour, a perfect combination of aromatic spices and tender meat. The crispy exterior gives way to a juicy interior, making them incredibly addictive. Ready to create these irresistible pakoras for your next Iftar gathering? Let's dive into the step-by-step guide and get cooking!
Tools Needed
- Mixing bowls
- Blender/Grinder
- Frying pan
- Strainer/Tissue paper
Ingredients
Step-by-Step Instructions
Step 1. Prepare Pakora Marinades and Batters
- Mix chicken with ginger-garlic paste, salt, turmeric, pepper, cumin powder, red chili powder, Kashmiri chili powder, roasted coriander, chili flakes, green chilies, coriander, and lemon juice. Marinate for 30 minutes.
- Mix in gram flour, corn/rice flour, and water until well combined.
- Grind soaked lentils with green chilies, salt, and cumin seeds.
- Mix the lentil paste with minced meat, finely chopped onion, coriander leaves, green chilies, salt, and turmeric. Mix well and let stand for 2-3 minutes.
Step 2. Fry Pakoras
- Heat oil in a pan. Fry chicken pakoras in batches, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side on medium heat until golden brown and crispy. Drain on a strainer or tissue paper.
- Heat oil in a pan. Fry keema pakoras in small portions on medium heat until golden brown and crispy. Drain on a strainer or tissue paper.
Step 3. Prepare Chutneys
- Blend green coriander, green chilies, garlic, cumin powder, salt, and curd. Add lemon juice to taste.
- Sauté garlic and green chilies until brown. Blend with coriander leaves, roasted chilies and garlic, salt, and lemon juice.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Don't overcrowd the pan when frying pakoras; fry in batches for even cooking.
- Don't stir the pakoras immediately after adding them to the hot oil; let them set for 3-4 minutes to ensure the coating adheres properly.
- Drain pakoras on a strainer or tissue paper after frying to remove excess oil and maintain crispiness.
- For Keema pakoras, make sure to use small portions to ensure even cooking. Larger pakoras may remain raw inside.
- Don't over-grind the lentil paste for Keema pakoras; a slightly coarse texture is best.
Nutrition
- N/A
FAQs
1. Can I make the pakoras ahead of time?
It's best to fry the pakoras fresh for optimal crispiness. However, you can prepare the batter and filling a few hours in advance and store them separately in the refrigerator.
2. What can I serve with the Chicken & Keema Pakoras?
These pakoras pair perfectly with a variety of dips, such as mint chutney, tamarind chutney, or even a simple yogurt raita. They also make a great addition to a larger Iftar spread.
These crispy chicken and keema pakoras are a guaranteed crowd-pleaser, adding a delightful touch to your Iftar celebrations. Their irresistible combination of textures and flavors will leave everyone wanting more. So gather your ingredients, follow the recipe, and enjoy this Ramadan special!