Chicken Pakora with Tea – Best Monsoon Snack
Ideal For
Lunch
Food Type
Non-VegIngredients
How To Cook
For marination:
- 250 gms boneless chicken. Cut into small cubes
- 6-7 garlic pods
- 1 small ginger piece
- ¼ tsp white pepper powder
- ¼ tsp red chili powder
- ¼ tsp salt
- ½ tsp garam masala
- 1 tsp coriander powder
- 2 tsp lemon juice
For the Batter:
- 1 egg
- 2 tbsp gram flour
- 2 tbsp refined flour
- 2 tsp lemon juice
- ½ tsp red chili powder
- ¼ tsp salt
- ½ tsp garam masala
- Doctors’ Choice Kachi Ghani Mustard Oil for deep frying
- Marinate the chicken with ginger-garlic paste
- Add the other ingredients required for marination
- Keep the mixture aside for an hour
- Mix all the ingredients for the batter well and beat it thoroughly
- Heat Doctors’ Choice Kachi Ghani Mustard Oil in a kadai
- Dip a marinated chicken piece in the batter and deep fry until its crisp and golden brown
- Repeat the same with the other chicken pieces, removing the excess oil with the help of a kitchen towel
- Let the chicken pakoras cool down for a while. Allowing the extra oil to drain out
- Enjoy with mint chutney and garma-garam chai
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