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Chicken Pakora | Bangladeshi Style Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: Bangladeshi
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless chicken breast/thigh (cut into small pieces)
  • 1/2-1 tbsp red chili powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp gorom mosholla/garam masala
  • 1/4 tsp cumin powder
  • 1/4 tsp coriander powder
  • 1/2 tsp chaat masala powder (optional)
  • 1 tsp onion powder
  • 1 1/4 tsp salt (or to taste)
  • 1/2 tsp sugar
  • Dash of black pepper
  • 1 tsp vinegar
  • 2 tsp ketchup
  • 2 tsp mustard oil
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • Juice of 1/2 lime
  • 3-5 green chilis (finely sliced/minced)
  • 2 tbsp milk (+1 tbsp for batter if needed)
  • 2/3 cup besan (gram flour)
  • 3 tbsp corn starch
  • vegetable/peanut/canola oil for deep frying

Method
 

  1. Wash and pat dry your chicken with a paper towel. Then cut into small pieces.
  2. Add in all the seasoning except besan and cornflour. Mix everything well, massaging the spices into the chicken.
  3. You can marinate this in the fridge for 30 minutes-overnight, or just follow the next step.
  4. Add in your besan and corn starch. Mix well, it might be a little tough to get it mixed but keep going, the batter should look really thick which is what you want. Add a tbsp of milk if you really need to.
  5. Heat your oil on medium high. Check if its hot by placing in a little piece, it should start bubbling up immediately.
  6. Then gently place the chicken pieces into the pan. Do not overcrowd, fry in batches.
  7. Flip them over after a bit, and fry for about 6 to 8 minutes until nice and golden brown, flipping them a couple times as needed.
  8. Strain on a wire rack or paper towel, and serve hot!