These chicken fritters are easy-to-make delicious & crunchy snack made using boneless chicken, spices and chickpea flour. The curry leaves, green chillies and ginger bring the south Indian flair that complements the chicken perfectly and goes well with the mint chutney. These Pakodas are a terrific appetizer for when you throw your next kitty party or any gatherings with family/ friends or as an evening snack or as a side dish with your regular dal chawal. Usually, I first click the pictures, only after that I happen to indulge in what ever dish I have made. But these chicken pakodas didn’t let me click first, they were so irresistible that I ate a few of them and then I clicked the pictures...and so ended up making a second batch. These crispy pakodas taste the best when piping hot.
Ingredients :
500 gms boneless chicken cut into thin strips
1 large onion thinly sliced
2 tblsp green chilli, ginger & garlic paste
2-3 green chillies chopped fine
2 sprigs curry leaves chopped
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp garam masala powder
1 lime juice
salt to taste
4-5 tblsp chickpea flour/besan
2 tblsp cornflour
handful of coriander leaves chopped
oil for deep frying
Method :
1. Clean, wash the chicken and squeeze out excess water if any.
2. In a mixing bowl take chicken, onion, greens, spices, powdered spices, lime juice, salt and mix well. Cover and keep aside for half an hour.
3. Sieve both the flour together and add to the chicken mixture. Adjust the usage of flour as needed.
4. Heat oil in a kadai ... when oil is hot take little teaspoonful of mixture and drop them gently in oil and deep fry the pakodas on medium heat to golden brown.
5. Remove with a slotted spoon and drain on kitchen paper.
6. Serve hot with ketchup, yogurt dip or mint chutney to savour the meaty crispiness.
7. Have a splendid weekend everyone and enjoy these crispy chicken pakodas with your loved ones.
500 gms boneless chicken cut into thin strips
1 large onion thinly sliced
2 tblsp green chilli, ginger & garlic paste
2-3 green chillies chopped fine
2 sprigs curry leaves chopped
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp garam masala powder
1 lime juice
salt to taste
4-5 tblsp chickpea flour/besan
2 tblsp cornflour
handful of coriander leaves chopped
oil for deep frying
Method :
1. Clean, wash the chicken and squeeze out excess water if any.
2. In a mixing bowl take chicken, onion, greens, spices, powdered spices, lime juice, salt and mix well. Cover and keep aside for half an hour.
3. Sieve both the flour together and add to the chicken mixture. Adjust the usage of flour as needed.
4. Heat oil in a kadai ... when oil is hot take little teaspoonful of mixture and drop them gently in oil and deep fry the pakodas on medium heat to golden brown.
5. Remove with a slotted spoon and drain on kitchen paper.
6. Serve hot with ketchup, yogurt dip or mint chutney to savour the meaty crispiness.
7. Have a splendid weekend everyone and enjoy these crispy chicken pakodas with your loved ones.
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