By Rajan Bhattacharya
August 21, 2024
As the monsoon rains pour down, there’s nothing better than indulging in hot, crispy Chicken Pakoda. This easy-to-make snack is the perfect companion to a cup of tea during the rainy season.
500 gms boneless chicken, chopped finely 1 tbsp red chilli flakes 1 tbsp chilli powder 1 tbsp Kashmiri chilli powder 3-4 tbsp lemon juice 1 tsp turmeric powder
1 tsp cumin powder 2 tsp garam masala powder 1.5 tbsp ginger garlic paste Salt to taste 1 egg ¼ cup gram flour (besan) ¼ cup rice flour ¼ cup corn flour Oil for deep frying
Mix the chicken with chilli flakes, chilli powder, Kashmiri chilli powder, lemon juice, turmeric, cumin, garam masala, ginger garlic paste, and salt.
Marinate the mixture for 1 to 2 hours to allow the flavours to infuse the chicken.
Add the egg, gram flour, rice flour, and corn flour to the marinated chicken and mix thoroughly. Heat oil in a deep pan until it is hot enough for frying.
Carefully add the marinated chicken pieces to the hot oil and fry until they are golden brown. Remove the fried chicken pakoda and drain on paper towels before serving.
Serve the crispy Chicken Pakoda hot with ketchup or chutney, and enjoy it as a perfect monsoon snack!