Chicken Pakoras (From Scratch)
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 500g Meat / Veg / Paneer
- • 1 tablespoon Garlic & Ginger Paste
- • 2 teaspoons Salt
- • 1 teaspoon Kashmiri Chilli Powder
- • 1 teaspoon Coriander Powder
- • 1 teaspoon Cumin Powder
- • 1 teaspoon Turmeric Powder
- • 1 teaspoon Cumin Seeds
- • 1/2 teaspoon Garam Masala Powder
- • 1/2 Lemon Juice
- • 1/2 cup Fresh/Chopped Coriander
- • 1/2 cup Gram Flour
- • 1/2 cup Rice Flour
- • 60-100ml Water
- • Vegetable Oil
Preparation Steps
cut the meat into bite size chunks and place in a bowl
add the garlic and ginger paste, salt, chilli, coriander, cumin and turmeric powders, cumin seeds and garam masala, the juice of half a lemon as well as the finely sliced coriander and massage in well to coat
mix the flours together and tip over the meat. mix or stir to combine then add around 60 millilitres of cold water to form a thick sticky coating
remove from the refrigerator and hour before cooking so the meat is not too cold and the add the extra water to make the batter slightly wetter. You want the batter to be thick enough to stick but not be in clumps
heat your oil to a steady 170 Celsius, that’s 347 Fahrenheit. It is important not to let the oil drop below 170 as you may find the batter comes out soggy if you cook at a lower temperature
carefully drop each piece into the hot oil for around 5 minutes to give a light golden shell. then remove and allow to drain for a few minutes
turn up the oil to around 180 Celsius and refry the pakora a second time for around 2-3 minutes, it's the secret to a great crispy bite
drain and serve with a light sprinkle of coriander powder