Chicken Pakodi

Chicken Pakodi / Pakoda / Pakora (pakodi in Telugu) is one among the most favorite dishes for any non-vegetarian. This is served as an appetizer in almost every Indian restaurant, but you can taste the best chicken pakoda on the road side stalls in India. Of course, this is a versatile snack which is cooked in most Indian homes in their own version. Let us see my version of it:

Ingredients

250 gms boneless chicken
1 tbsp ginger-garlic paste
1 tsp red chili powder (adjust to taste)
½ tsp garam masala
1 tbsp coriander powder
¼ tsp turmeric powder
¼ tsp amchoor powder
1 tsp lemon juice
3-4 tbsp corn flour
1 egg white
salt to taste
oil for deep frying (any flavor less oil)

Method

• Rinse the chicken well and chop into small pieces, drain water completely and set aside.
• In a mixing bowl, add chicken and all other ingredients except oil. Mix well. Do not add extra water as chicken will leave moisture when marinated. Let it rest for 30 minutes.
• Heat oil for deep frying on a medium high heat.
• Drop the marinated chicken pieces in hot oil and fry till golden brown on medium low heat.
• Fry in batches, do not overload the pan. Remove the pakoda from oil and drain the excess oil on a paper towel.

Note:

• Do not add more corn flour, as this might make the pakoda soggy. Add just sufficient corn flour.
• Chicken pakoda tastes best when served hot.
• Can be served with a sprinkle of chat masala or with pickled onions.
• Addition of edible color is optional, I do not prefer though.