I must say that the responses I am receiving from my friends on my blog are simply phenomenal! I can’t thank enough to each one of them! My blog is fairly new and I still need to go a long way to establish myself as a pro-blogger and this would not be possible without the encouragement from all my friends. Just today one of my friends told me that she finds my recipes quite well-written! It made my day!
With that enthusiasm, I quickly penned down this chicken pakoda recipe which I prepared just yesterday as an evening snack. This is my most loved snack and I can actually survive on these. I miss the road side pakodas from Kolkata which were just mind blowing. I gave it my own twist which enhanced the flavor really well. The basil has grown quite well in our garden and has many leaves to offer, so I chopped up few basil leaves and mixed it into the batter. It gave a nice zing to the traditional pakodas. Don’t worry if you don’t have basil leaves handy. Substitute it with fresh coriander leaves. Enjoy hot pakodas on a drizzling evening with a hot cuppa!
Chicken Pakoda (Fritter) With a Twist
Serves: 4 Servings
- Chicken breast – 1 and ½
- Ginger paste – 1 tsp
- Garlic paste – 1 tsp
- Garam masala – 1 tsp
- Vinegar – 1 tsp
- Salt – ½ tsp
- Gram flour (besan) – ½ cup
- Rice flour – 1 tbsp
- Oil – 1 tsp
- Red chilli powder – ½ tsp
- Coriander powder – 1 tsp
- Baking powder – ¼ tsp
- Salt – ½ tsp or to taste
- Basil leaves – 15 to 20, chopped [You can add freshly chopped coriander leaves also. I added this twist by adding basil as my kitchen garden was offering me good number of basil leaves.]
- Green chilli – 2, chopped [Optional]
- Water as required
- Cut the chicken breasts into small thin strips. Wash and drain well.
- Add all the ingredients mentioned under marinade to the chicken pieces and mix well. Set aside for 30 minutes to one hour.
- In a big bowl, mix gram flour, rice flour, red chilli powder, coriander powder, baking powder, salt, oil and chopped basil leaves [and green chilli if using]. Using a spoon or whisk, mix the mixture thoroughly.
- Now add little water at a time to the gram flour mixture and stir thoroughly till you get a dropping consistency and there is no lump left in the batter. If you beat the batter with a whisk for 10-15 minutes, it will incorporate air into the batter resulting in lighter and crispier pakoras.
- Add the marinated chicken pieces to the batter and coat all the side equally well.
- Heat lot of oil in a deep wok and get ready to deep fry your pakodas. Now you have to be a little careful about the oil. Oil must be hot enough so that when a pakoda is dropped into the oil, it sizzles and rises to the top; but if you fry the pakodas in very hot oil, the outside batter will burn quickly leaving chicken uncooked whereas if the oil is not hot enough, the pakodas will absorb too much oil making it soggy and leathery. So to fry the pakodas at the correct temperature, first heat the oil at high flame, then reduce the flame to medium and continue frying the pakodas on medium heat; don’t bring your flame to highest or lowest.
- To make the pakodas, I took two pieces for one pakoda out of the batter and slide gently into the oil. Don’t worry, since the batter was quite sticky, the two chicken pieces won’t separate out.
- Fry the pakodas till they turn golden brown, approximately 5 to 6 minutes per batch. Lift out from oil and make sure to absorb the excess oil on a tissue paper.
- Enjoy hot and crispy chicken pakodas with tomato ketchup!