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