Ramadan, a time of spiritual reflection and togetherness, is often celebrated with delicious food shared amongst family and friends. This year, elevate your Iftar spread with a delectable treat: crispy potato and chicken pakoras! These golden-brown fritters, bursting with flavour and texture, are the perfect combination of savory chicken and fluffy potatoes, encased in a light and crispy batter. Imagine the satisfying crunch with each bite, a delightful mix of spicy and savory notes. These pakoras are surprisingly easy to make, requiring readily available ingredients and minimal cooking time.
Forget complicated recipes and lengthy preparations; our version is straightforward and perfect for even novice cooks. The tantalizing aroma alone will have your family eagerly anticipating Iftar. Ready to create this irresistible appetizer? Let's dive into the simple, step-by-step instructions that will guide you in making these crispy, flavorful pakoras.
Tools Needed
- Grater
- Mixing bowls
- Frying pan
Ingredients
- Chicken (boneless): 500 grams
- Potatoes: 500 grams
- Salt
- Crushed red chili powder
- Turmeric powder
- Coriander powder: 1 teaspoon
- Soy sauce: 1 tablespoon
- Chili sauce: 1 tablespoon
- Vinegar: 1 teaspoon
- Lemon juice: 1 teaspoon
- Garlic ginger paste: 1 teaspoon
- Gram flour: 1/2 cup
- Corn flour: 2 tablespoons
- Chopped cumin seeds: 1 teaspoon
- Cooking oil
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Marinate the chicken with salt, crushed red chili powder, turmeric powder, coriander powder, soy sauce, chili sauce, vinegar, lemon juice, and garlic ginger paste. Let it rest for 10 minutes.
- Grate the potatoes using a thick blade grater. Keep them dipped in water to prevent browning.
- Mash the grated potatoes to remove excess starch and squeeze out excess water.
- Mix the potatoes with salt, coriander powder, crushed red chili powder, turmeric powder, cumin seeds, gram flour, and corn flour. Do not add water unless necessary as the potatoes will release water.
Step 2. Assemble the Pakoras
- Take a piece of marinated chicken and wrap it with the potato mixture to form a pakora.
Step 3. Fry the Pakoras
- Heat cooking oil in a pan. Fry the pakoras in batches, ensuring not to overcrowd the pan. Fry for about a minute on each side, then reduce the heat to medium-low to cook the chicken and potatoes thoroughly.
Step 4. Achieve Crispy Perfection
- Fry the pakoras for approximately 10 minutes on low flame until golden brown and crispy.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- To make extra crispy pakoras, add cornflour or rice flour to the potato mixture.
- Avoid overcrowding the pan while frying to ensure even cooking and crispiness.
- Reduce the heat to low once the pakoras are golden brown on the top to allow the chicken and potatoes to cook completely without burning.
Nutrition
- N/A
FAQs
1. Can I make the pakora batter ahead of time?
Yes! Prepare the batter up to a few hours before you're ready to fry. Cover it and store it in the refrigerator. This allows the flavors to meld.
2. How do I prevent the pakoras from becoming soggy?
Ensure your oil is hot enough before adding the pakoras. Don't overcrowd the pan; fry in batches to maintain the oil's temperature. Drain on paper towels after frying.
These crispy potato and chicken pakoras are a guaranteed crowd-pleaser, adding a delightful touch to any Ramadan gathering. Enjoy the satisfying crunch and flavorful combination of chicken and potato, perfect for sharing with loved ones during this special time. So gather your ingredients and embark on this simple yet rewarding culinary adventure!