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Hello Folks!
I hope I find you all well. So here’s a cracking recipe for chicken pakora…so many of you have asked for this after seeing it on our meals of the week video 🙂 So here it is!
This is just your typical takeaway/restaurant style chicken pakora which is VERY popular fast food here…especially as a starter at an Indian restaurant…or after a few drinks if you’re having a night on the town 😀
Lovely served with the dipping sauce and a wee salad of red onion, cucumber, tomato and iceberg lettuce.
The original recipe is from mistyricardo.com and it’s always been my go-to pakora recipe 🙂 I’ve changed the original recipe slightly to suit us better.
Everything I used will be below.
-Cheryl x
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What I used – Makes about 5 good size portions
900g (32oz) Chicken mini fillets or chicken breast cut into thick strips
100g (3.5oz) Gram flour (chickpea flour/besan)
Water
Enough vegetable or sunflower oil for deep frying
For the marinade:
1 Teaspoon Cayenne pepper or chilli powder
2 Teaspoon Garam Masala powder
1 Tablespoon garlic paste
1 Tablespoon ginger paste
2 Tablespoons Tandoori paste
2 Tablespoons Lemon juice
1 Teaspoon red food colouring
1/2 Teaspoon ground cumin
1/2 Teaspoon pepper
1/2 Teaspoon salt
For the dipping sauce:
200g (7oz) Full fat natural yogurt
4 Tablespoons tomato ketchup
1 Tablespoon smooth mango chutney
5 Teaspoons mint sauce
1/2 Teaspoon Cayenne pepper or chilli powder
1/2 Teaspoon red food colouring
1 Teaspoon white sugar
1 – 2 Tablespoons whole milk
** red onion, cucumber, tomato & iceberg lettuce to serve – optional) **
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