Chicken pakora
I am totally addicted to chicken pakora from my local supermarket deli counter. I grab a pack every time I am in, and it may now be classed as a problem. So how much better would some home-prepared ones be? Really rather brilliant it turns out, and a nice complement to Adam’s vegetarian version simply mix it all up and fry.
Step 1 - mix
Add the dry ingredients to a mixing bowl: besan flour, rice flour, turmeric, chilli powder and garam masala.
Add salt to taste then squeeze in ginger paste and garlic paste.
Chop the chicken into bite-size pieces and chop the green chilli and coriander finely. Add them all to the bowl with the egg white.
Mix thoroughly (Top tip: use your hands) with just a small amount of water that is enough to create a stiff paste.
Step 2 - fry
In a deep pan heat some vegetable oil to around 180 C - when a piece of bread crisps and rises quickly when dropped in it is hot enough.
Drop in the chicken pieces one at a time and don’t crowd the pan. Do them in batches if needed.
The pakoras will rise and turn golden brown after around 2 minutes depending on size.
Remove with a slotted spoon and drain on kitchen paper.
Eat immediately with raita or reheat when needed in a hot oven for 5 minutes (which is what I do with those ones from the deli!).
Ingredients
6 tbsp Besan flour
3 tbsp rice flour
0.25 tsp turmeric
1 tsp garam masala
1 tsp chili powder
0.5 tbsp ginger paste
1 tbsp garlic paste
2 medium chicken breasts
Leaves of 3 sprigs coriander
1 green chilli
1 egg white
