CHICKEN PAKODI
Sai Doddaka | Workday Security Analyst | Corporate
Back in school, when the last period ended, everyone in class would get excited about going to the playground. But for me, the real excitement was going home - because mom would be making chicken pakodi. That made me feel more excited than anything else.
Ingredients
250 grams Chicken (Thigh Boneless) 1 tsp Ginger garlic Paste 1.5 tsp Red Chilli powder .25 tsp Turmeric powder 1 tsp Coriander Powder .5 tsp Garam Masala .5 tsp Crushed Fennel Seeds 1 tsp Lemon Juice 1 tbsp Salt
Green Chiles (finely shopped) Curry Leaves (few strings) 1 tbsp Curd Coasting: Gram flour (2 tbsp), Rice Flour(1.5 tbsp), Corn flour (1.5 tbsp)
Water (as needed 1-2 tbsp), Baking Soda (pinch) Oil (to deep fry), Cashews (few), Cilantro (.25 cup)
Instructions
1.Add Coating: Just before frying, add gram flour, rice flour, corn flour, and baking soda. 2.Heat Oil: In a deep pan, take 750 g of oil and put it on medium to high heat. Drop a tiny piece of batter to test; it should sizzle and rise. 3.Frying Pakodis: Drop the chicken pieces one by one without overcrowding. Let them sit for a few minutes until the pieces float by themselves. Then adjust the flame to low to medium until they turn golden brown and crisp (5 to 7 minutes). 4.Add a few curry leaves, cashews, and sliced chiles to the oil for extra flavor. Remove and drain on a napkin. 5.Garnish & Serve: Sprinkle some chaat masala, cilantro, and lemon juice. Serve with some sliced onion on the side. Tip: Thigh meat should be preferred, as it stays juicy. Fry in small batches and maintain a stable oil temperature.
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