|Chicken Pakoda – Kids Snacks|
Chicken Pakoda / Pakora is one of my family’s fav Sunday Special Recipe. Every Sunday we need either biriyani or chicken curry with rice along with chicken pakoda. Otherwise it doesn’t feel like Sunday 🙂
My mom has been doing this recipe for past 15-20 years and we never get bored of this. You can munch it while watching Weekend Movies or can also prepare it as evening snacks for your kids. Kids will never say no to this Crispy and Yummy Chicken Pakora.. Chicken Pieces are marinated with ginger-garlic paste, coriander powder, corn flour and rice flour. They are then deep fried until crisp. You can also add little pepper powder or amchur powder for marination. Lets check the recipe,
Author: Preeti Tamilarasan
Recipe type: Starter, Snacks
Cuisine: South Indian
- 250 gms Chicken B/L
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder – according to your taste
- edible orange color – a pinch (optional)
- 1 tsp garam masala (or) coriander powder (or) chicken masala powder
- 3-4 tbsp cornflour
- 1 tbsp rice flour
- 1 tbsp besan (gram flour / kadalai maavu) – optional
- salt to taste
- vegetable oil / canola oil – for deep frying
- Please follow the instructions below.
How to prepare Chicken Pakoda
- Cut Chicken into small pieces and keep aside. Take a mixing bowl and add all the above mentioned ingredients except oil. Mix well everything and add 1 tsp water if needed. The chicken will leave moisture when marinated so adjust water accordingly. The batter should be semi dry and not watery. Keep it aside for 20-30 mins. Let it rest for sometime.
- Heat oil for deep frying in a pan or kadhai. Drop marinated chicken pieces in hot oil and fry till it turns golden brown and crispy. Fry chicken in batches. Remove from the oil and drain the excess oil using kitchen towel or tissue paper.
- Serve it hot with the tomato sauce or sprinkle chaat masala. Pakoda should be always served hot for the better taste.
- If you add more flour for marination, then pakoda may become soggy. So adjust the corn flour accordingly. And if you add more water, then chicken will not get marinated properly.
- Always fry in medium-low flame, otherwise chicken pakoda will change its color soon but will not get cooked from inside and also the masala remains uncooked.