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Chicken Pakoras

*serves about 4

 

This recipe involves marinating small chicken cubes in spices and batter before frying them as snacks to eat when breaking the fast at sunset. They are generally eaten with spicy coriander chutney. The chicken is marinated in spices separately before mixing with the batter.

 

The batter:

 

  1. Mix two cups gram flour with ¼ cup water swirling slowly until it forms a smooth paste. Avoid making the paste too watery or thick.
  2. Add 1 tsp salt, ½ tsp red pepper powder, ½ tsp ground cumin, ½ tsp baking soda and swirl paste in same direction to mix.
  3. Let mixture sit for about ½ hour before adding chicken.

Chicken:

 

  1. In 1 lb small boneless chicken cubes add
    1. 1 tbsp salt
    2. 1 tbsp red pepper powder
    3. ½ cup lemon juice or squeeze 2 whole lemons
    4. ½ tsp ground cumin powder
    5. 1 tsp garlic paste
    6. ½ tsp ginger paste

Mix well and let chicken marinate for about an hour.

 

Frying the pakoras:

 

  1. After requisite time for marination, add the chicken to the batter paste and mix well.
  2. Heat 2-3 cups of oil (about ¼ of a deep frying pan) on high heat.
  3. When oil is VERY hot (test with a drop of batter to see if batter sizzles), begin adding cubes of chicken to oil. Lower heat to medium low.
  4. Fry at medium heat for about 2-3 minutes or until tender and golden brown
  5. Remove from oil onto absorbent paper towel to drain excess oil
  6. Serve with dip or chutney

 For vegetarian alternative, substitute chicken with sliced potatoes, onions or egg plant.

 

Return to Eid-ul-Fitr article.


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