Crispy and crunchy chicken pakora (pakoda in 20 mins

• Gluten free

• Meat

  • 350 RAW g Chicken broilers or fryers meat only

• Produce

  • 1 POWDER tsp Coriander

• Condiments

  • 1/2 tsp Ginger-garlic paste
  • 1 RAW tsp Lemon juice

• Baking & Spices

  • 1 Chickpea flour
  • 1 tsp Fennel seed
  • 1 tsp Garam masala
  • 2 tsp Pepper red or cayenne
  • 1 tsp Salt table
  • 1/4 GROUND tsp Turmeric

• Oils & Vinegars

  • 1 cup Oil

Found on antoskitchen.com

Description

Ingredients

• CHICKEN BROILERS OR FRYERS MEAT ONLY RAW 350 gms
• CHICKPEA FLOUR (BESAN) 0.25 cup
• PEPPER RED OR CAYENNE 2 tsp
• CORIANDER POWDER 1 tsp
• GINGER GARLIC PASTE 0.50 tsp
• SALT TABLE 1 tsp
• GARAM MASALA 1 tsp
• FENNEL SEED 1 tsp
• TURMERIC GROUND 0.25 tsp
• OIL 1 cup
• LEMON JUICE RAW 1 tsp

Directions

• Slice the boneless, skinless chicken into the thin pieces. In a bowl combine sliced chicken pieces, coriander powder, red chili powder, garam masala, salt, turmeric powder, ginger garlic paste, fennel seeds, lemon juice, curry leaves and mix well. Sprinkle a little amount of water and mix well until the spices coated evenly on the chicken pieces. Add besan flour, sprinkle a little amount of water and mix well until it coats evenly on the chicken pieces. Drop the chicken pieces one by one in a hot oil and deep fry it until the colour changes into golden brown.