Cubed boneless chicken 250 gram ( you may take breast meat or thigh meat)
Yogurt 1 tbl spoon
Ginger paste 1 teaspoon
Garlic paste half teaspoon
Little amount of turmeric , 1/4th teaspoon
Chili powder half teaspoon
Coriander powder 1/4th teaspoon
Salt to taste
Kabab Masala Powder half teaspoon
For Kabab Masala , dry roast cumin ( jeera), Whole coriander ( dhonia), Cardamom ( elach), cinnamon( Dalchini), cloves ( lobongo/long), black pepper, nutmeg ( jaifol), mace (javetri),fennel ( sauf/mouri), dry chili together and grind them into a smooth powder.
For the Batter:
All purpose flour half cup
Gram Flour/ Besan 1/8 th cup or 2 tbl spoon
Corn Starch 1 tbl spoon
Baking soda 1/4th teaspoon ( optional)
Baking Powder 1/4th teaspoon
A pinch of red chili powder
A pinch of red food coloring (optional)
1/4th teaspoon of Cumin seed
1/4 th teaspoon of Fennel seed ( mouri/sauf)
1. Marinate the chicken with all the ingredients mentioned above for marination for at least 1 hour. The longer you marinate , the yummier it is.
2. Make the batter with all the ingredients mentioned for batter. Make a medium thick batter. It shouldn’t be too runny or too thick. But Consistency should be thick enough to cover the chicken. Take out the chicken cubes from the marinade and put into the batter.
3. Heat oil and deep fry the pakoras on medium low heat. the longer you fry . the crispier the pakora will be.
4. Serve with your favorite dip or sauce.
My Favorite Dipping for Pakora:
Take 2 tbl spoon of Mayonnaise and 2 tbl spoon of plain yogurt. Mix well, add little sugar, finely chopped garlic, a pinch of mustard powder ( optional) and sprinke little salt, if needed.. . You may add chopped mint if you like….. Yummy and creamy!!!!!!!!!!!!!!!!!