Chicken Pakora

    This is a spicy fried dish that can be eaten as a starter or as a main dish. Especially good on a rainy day with a hot
    cup of tea or chai!

    Serves 6:
    Preparation Time: 30 minutes


    Ingredients:
  • Chicken, boneless, cut into cubes – 600 gm
  • Corn Flour – 100 gm
  • Egg – 2 Medium
  • Chillie Sauce (Green or red) – 12 tablespoon (6 for the batter; 6 for mixing later.)
  • Soya Sauce – 4 tablespoon (2 for the batter; 2 for mixing later.)
  • Green Chillies, finely chopped – 4 (or to taste)
  • Onion, chopped – 1 medium
  • Coriander, freshly chopped – 1 small bunch.
  • Salt – 1 teaspoon
  • Oil – ½ litre


    Method:
  • Mix corn flour, egg, salt, 2 tablespoon of soya sauce and 6 tablespoon of chillie sauce in a large bowl. Using a
    whisk, mix gradually to get a smooth batter with no lumps or air bubbles.

  • Put the chicken cubes in the batter and leave for 5-10 minutes.

  • Heat oil on very high heat. When oil is really hot, reduce heat to medium and start adding the chicken cubes, coated
    in batter, in the oil.

  • Add them one by one to avoid sticking to each other. Leave enough space to turn the chicken pakoras.

  • Remove them from the oil when they are light golden in colour; spread on a kitchen tissue to absorb the excess oil.

  • Put all the pakoras in a large serving bowl (like a salad bowl); add 6 tablespoon of chillie sauce, finely chopped
    chillies, chopped onions, coriander, 2 tablespoon of soya sauce and mix well. Eat while still hot.


    Variation:
    You can use plain flour or gram flour (gluten free) instead of corn flour. You can substitute the chicken with lamb
    or vegetables like potato, cauliflower, onions.


    Tips:
    Use any left over chicken pakoras to make a curry. The chicken curry or lamb curry recipe can be used; simply add
    the pakoras in the gravy instead!