Chicken Pakora

Chicken pakoras are one of those crowd pleasing appetizer or an awesome evening snack with your hot tea. These can be made fresh or from left over fried or baked chicken.

These pakoras can be stuffed into any rolls with shredded veggies, a hot sauce and some mayo to make lunch for kids.

INGREDIENTS:

For Chicken:

3 Cups 2" Cooked chicken tikka cubes

OR

1Lb 2" Chicken cubes

1 Tsp ginger garlic paste

1 Tsp chili powder 

1/2 Tsp fennel powder

1/2 Tsp garam masala powder 

1 Tsp lemon juice

Salt to taste 

Batter:

1/2 Cup gram flour

1/4 Cup plain rice flour

2 Tblsp corn flour

1/2 Tsp salt or to taste

A pinch cooking soda

1/2 Tsp chili powder 

1/4 Tsp ajwain/carom seeds (optional)

2 Green chilies deseeded and choppped 

1 Tblsp choppped curry leaves

1 Tblsp choppped coriander leaves

Oil for deep frying 

METHOD:

 You can use already cooked left over chicken tikka pieces.

Or if using fresh chicken, use breast pieces (preferably). Clean and cut them into small 2" cubes, pat them dry and marinate in the spice mix given under for chicken and marinate in the fridge for about 30 minutes to 2 hours.

For Pakora:

 Mix all the ingredients under pakora except oil. Rub them all over the chicken pieces and let it marinate for another 30 minutes. You can also make this ahead and leave it in the fridge for a day. 

When using cooked pieces you might need a little water to make paste of the spice mix.

If using fresh chicken the moisture from the chicken will help. 

It's better to keep the batter to coat like a thick layer rather than runny.

So take care adding water.

Heat a deep frying pan over medium hot temperature and add oil. Once ready reduce the flame a little bit and fry the chicken pieces in batches until crispy and brown.

Serve hot with your favorite sauce.

You can reheat leftovers from fridge in a toaster oven or from freezer in a convection oven.