Prep 15 mins
Cook 20 mins
This is another recipe I haven't tried. I love pakoras and I hope these are good too! Please rate this recipe!
- 2 tablespoons ginger-garlic paste (equal amounts of ginger and garlic blended with a little water)
- 2 1⁄2-3 lbs roasting chickens, cut into serving size pieces (discard back and wings)
- 2 cups water
- 1 1⁄2 teaspoons garam masala
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon chat masala
- 1 teaspoon cumin, roasted
- 1⁄2 cup chickpea flour
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon baking soda
- 1⁄3-1⁄2 cup water
- 2 tablespoons minced fresh cilantro
- 1 tablespoon ground coriander
- 1 teaspoon cumin
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon ground ajwain
- 1 1⁄2 cups vegetable oil
- Place the chicken, water, ginger-garlic paste, garam masala, and salt in a small saucepan and bring to a boil over high heat.
- Reduce the heat to medium-low, cover the pan, and simmer until the chicken is tender and all the water is absorbed, less than 20 minutes.
- If the chicken cooks before the water dries up, uncover the pan and cook until the chicken is completely dry.
- Let cool, remove bones, and cut into smaller pieces.
- Meanwhile, sift chickpea flour into a medium bowl, add 1/2 teaspoon salt and baking soda, and mix well. Add water until smooth and medium consistency.
- Add the cilantro, coriander, cumin, red pepper flakes, and ajwain seeds.
- Add the chicken to the batter, making sure each piece is evenly coated. Heat the oil to about 350-375 degrees in a skillet.
- Using tongs, tap the excess batter off each piece and gently place in the oil one piece at a time. Add as many pieces as the skillet can hold without crowding.
- Fry each batch, turning a few times with a slotted spoon, until crispy and golden on all sides: 2-3 minutes.
- Transfer to paper towels to drain. Repeat the process with the remaining pieces.
- Transfer to a platter and sprinkle with the roasted cumin and chaat masala.