Chicken pakora, a beloved Indo-Pakistani street food, offers a delightful blend of crispy, savory goodness. These golden-brown fritters, bursting with tender chicken and aromatic spices, are a perfect appetizer or snack, especially during Ramadan. The irresistible crunch of the exterior gives way to a juicy, flavorful interior, making them an addictive treat for all. Imagine the satisfying texture and the explosion of flavor in every bite – a perfect combination of spicy, tangy, and savory notes. The preparation may seem daunting, but with the right recipe, achieving perfectly crispy pakoras is surprisingly easy.
This recipe for crispy Iftar chicken pakora is designed for both novice and experienced cooks, guiding you through each step with detailed instructions and helpful tips. From preparing the perfect batter to achieving that ideal golden-brown crisp, we’ll equip you with the knowledge to create restaurant-quality chicken pakoras in your own kitchen. Ready to embark on this culinary journey? Let’s dive into the step-by-step process.
Tools Needed
- Bowls
- Strainer
- Pan
- Ladle
Ingredients
- Chicken: 5 kg
- Lahori Salt
- Vinegar
- Water
- Cumin Powder
- Soy Sauce
- White Vinegar
- Chili Sauce
- Lemon Juice
- Red Chili Powder
- Salt
- Coriander Powder
- Crushed Chili Powder
- Turmeric
- Baking Soda
- Food Color
- Gram Flour
- Corn Flour
- Celery
- Garlic Ginger Paste
- Oil
- White Sesame Seeds
Step-by-Step Instructions
Step 1. Prepare the Chicken
- Wash the chicken thoroughly. Do not soak it. Apply Lahori salt and vinegar, add water, and beat well with your hands. Let it sit for half an hour.
- After half an hour, wash the chicken again and drain in a strainer.
- Marinate the chicken with cumin powder, soy sauce, white vinegar, chili sauce, lemon juice, red chili powder, salt, coriander powder, crushed chili powder, turmeric, baking soda, and food color. Mix well and let it marinate for another half an hour.
Step 2. Make the Batter
- In a separate bowl, mix gram flour (some recipes add refined flour as well), corn flour, celery, garlic ginger paste (or powder), and water to create a smooth batter without lumps.
Step 3. Coat and Fry the Chicken
- Add the marinated chicken to the batter and mix well.
- Heat oil in a pan on medium heat. Add white sesame seeds.
- Carefully add the chicken pieces to the hot oil, ensuring not to overcrowd the pan. Fry for 10 minutes, stirring gently to prevent sticking and ensure even browning.
Step 4. Drain and Serve
- Remove the fried chicken pakoras and place them on a plate lined with absorbent paper to drain excess oil.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Maintain medium flame while frying to achieve crispy pakoras.
- Do not overcrowd the pan while frying. Fry in batches for best results.
- Avoid stirring too much initially to prevent the batter from separating from the chicken.
Nutrition
- Calories: approximately 6000-7000
- Fat: approximately 300-400g
- Carbs: approximately 400-500g
- Protein: approximately 400-500g
FAQs
1. Can I make the chicken pakora batter ahead of time?
Yes, you can prepare the batter up to a few hours in advance and store it in the refrigerator. This allows the flavors to meld and makes the cooking process smoother.
2. How do I ensure my chicken pakoras are extra crispy?
Use a good quality oil with a high smoke point, ensure the oil is hot enough before adding the pakoras, and don't overcrowd the pan. Gently pat the chicken dry before coating it in the batter as well.
So there you have it – a recipe for crispy chicken pakoras that are sure to be a hit during Iftar and beyond. Enjoy the satisfying crunch and flavorful explosion of these delightful treats with your family and friends. Happy cooking!