Chicken Pakora / Pakoda

Ingredients

• 200 gms Skinless boneless chicken (cut into bite size pieces (refer notes))
• 1 Chopped Green chilli
• 1 tsp each Crushed ginger & garlic
• 1 medium Onion (sliced)
• 1/3 cup + 1 tbsp Gram flour (besan/kadalamavu)
• 2 tbsp Rice powder (I used Appam podi)
• A pinch Asafoetida (kayam)
• 2 tsp Oil (I used sunflower oil)
• 2 - 2.5 tsp Kashmiri chilli powder
• 1/4 tsp Turmeric powder
• 10 Curry leaves
• 1/2 tbsp Chopped coriander leaves
• Salt
• Oil for deep frying (I used sunflower oil)

Instructions

1. 1

   Clean and pat dry the bite size chicken pieces. Add the rest of the ingredients (except oil for frying) and mix well. Add 1/4 - 1/3 cup water gradually and make a thick batter. Make sure all the chicken pieces are coated with the batter. Let it rest for 15 -20 mins.

2. 2

   Heat oil for deep frying in a deep and wide pan on med - high flame. The oil should be hot, but not smoking. Add one piece of chicken to test the temp of oil and if it's ready, add chicken pieces and cook till it's done. The pakoras should be golden - dark brown in colour (according to your preference) Read notes section for more details on frying.