Non-veg starters/snacks · Non-Vegetarian Recipes

Chicken Pakoda/Pakora from left over chicken

Pakoda or pakora is a popular snack item in India. It involves frying batter coated vegetables in oil. The batter is primarily made from chickpea/besan flour. There are several varities of pakoda like onion, cauliflower , spinach etc. It is also a popular street food in Chennai. You can see hot pakodas being made right in front of your eyes in a big kadai/wok outside every bakery and sweet stall. This is a very simple snack recipe that can be made using left over chicken. I had about 150 gms of chicken left over from last week. I wanted to use it up immediately and was not in a mood to make gravy as dinner was already planned. The idea of making pakoras struck me when i bumped across a cooking show in TV.Chicken pakoda/pakora is quite uncommon unlike onion pakodas but they make a great starter. Plus ,it’s a great way to use up left over chicken and can be made in a jiffy.

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Required Ingredients:

  • Chicken chunks-125 gms
  • Onion-1
  • Green chilli-1
  • Curry leaves-10 to 15
  • Besan/chickpea flour-5 tbsp
  • Corn flour-1 tsp
  • Semolina/rava-1 tbsp
  • Lemon juice-1 tsp
  • Turmeric powder-1/2 tsp
  • Red chilli powder-1 tsp
  • Coriander seed/dhaniya powder-1 tsp
  • Garam Masala-1 tsp
  • Salt-As required
  • Oil-To fry

Method:

Pressure cook left over chicken pieces for 10-15 minutes such that they don’t get fully cooked. This is to cut the flesh off the bones to get chunks of chicken. This step can be skipped if you have a good knife that can cut meat or if you have boneless chicken.

Once cooked, cut the flesh off the bones to get medium-sized chunks.

In a mixing bowl, add chicken chunks, sliced onions, curry leaves, green chillies, spices, salt, lemon juice and mix well.

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Leave it aside for 15-20 minutes.

Then, add besan , corn flour and semolina and mix well such that the chicken gets uniformly coated with batter. You can add water if it looks dry.

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Heat oil in a pan/kadai and add the batter coated chicken chunks. Fry until golden  brown. Make sure to turn over so that both sides get browned evenly.

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Serve hot with mint chutney or tomato ketchup

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Notes:

  • The left over chicken pieces stocked up in my refrigerator was already marinated with turmeric, red chilli powder and ginger garlic paste. Hence, i did not add ginger garlic paste. Modify the recipe accordingly.
  • If you are using fresh chicken chunks you can marinate and refrigerate them for 20-30 minutes prior to adding besan flour.
  • You can use rice flour instead of semolina.

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16 thoughts on “Chicken Pakoda/Pakora from left over chicken

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