Chicken Pakoray

Serve Hot with Ketchup and Podina Chutney

• Ready In: 50 mins
• Serves: 4

Ingredients

• 500  g boneless skinless chicken
• 1  medium onion (coarsely chopped)
• 2 -3  garlic cloves (Lehsan)
• 1 -2  green chili (coarsely chopped)
• 1⁄2 cup fresh coriander (Hara Dhania)
• 125  g besan flour
• 1  teaspoon coriander powder (Pisa Dhania)
• 1  teaspoon cumin powder (Pisa Zeera)
• 1⁄2 teaspoon garam masala powder
• 1⁄2 teaspoon red chili powder (Pisi Lal Mirch)
•  salt (to taste)
• 1⁄4 teaspoon bicarbonate of soda
•  oil (for deep frying)

Directions

1. Combine the onion, garlic, green chilies and coriander with half of the water in a blender and blend to a fine paste.
2. In a large bowl combine and mix together the gram flour, coriander powder, cumin powder, garam masala powder , red chili powder, salt and soda bicarbonate.
3. Combine the blended liquid and the rest of the water and mix well to form a thick paste. Put in the chicken pieces and mix well so that the chicken is well coated with the mixture.
4. Deep fry in hot oil until it turns golden brown.