Onion chicken pakora
Curries With Bumbi · ♥ 861 likes · 56.5K views · 7 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 400 g minced chicken
- 75 g onion
- 3 whole greens of green onions
- 7–8 leaves mint leaves
- ½ tsp turmeric powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp Kashmiri chilli powder
- 1 tsp sweet paprika
- ¼ tsp ajwain
- ¼ tsp red chili flakes
- 1 tsp chaat masala
- 1 tbsp oil
- 1 tsp cumin seeds
- 0.125 tsp black pepper powder
In a mixing bowl combine the turmeric, coriander, cumin, Kashmiri chilli powder, paprika, ajwain, chili flakes, chaat masala, oil, cumin seeds and black pepper; mix well.
The spice mix
- 1 tsp finely grated ginger
- 1 tbsp finely grated garlic
- 1 whole green chili
Add the minced chicken, ginger, garlic and green chili.
- ½ tsp salt
- 2 tsp fresh lemon juice
- ¼ tsp baking soda
Add the salt, lemon juice and baking soda, which tenderizes the chicken and makes the pakoras light and fluffy; mix very well.
Salt, lemon and baking soda
- 1 whole egg
- ¾ cup besan
- 2 tbsp rice flour
Add the beaten egg, sliced onion, green onion greens and mint, then the besan and rice flour; mix like kneading a dough, adding more besan if too sticky.
Egg, onion and gram flour
- oil for deep frying
Fry immediately, since the onions release water. Heat oil in a deep pot over medium-high until a chopstick bubbles or a drop of batter browns gradually, not instantly.
Drop small pakoras close to the oil with a wet teaspoon and a second spoon; fry in batches without crowding, then lower the heat to medium-low.
Leave undisturbed a few minutes, then turn and keep turning until evenly brown, about 10 minutes a batch depending on size.