Chicken Pakora Recipe Street Style, Chicken Pakora Andhra Style in Telugu, కర కర లాడే చికెన్ పకోడీ

Chicken Pakora Recipe is one of the crispy deep-fried street foods of India. Learn how to make Chicken Pakora with step by step image instructions along with essential tips.

Pani puri is loved by many young age people; similarly, this recipe is one of the favourites of non-vegetarians as they can be served as a side dish or as an evening snack.

Usually, in restaurants and other hotels, this recipe is made with boneless chicken whereas on Indian streets they have mixed version.

When we call for deep-fried recipes made with chicken we often use boneless and need flours like besan, corn, rice, millets etc. to bind the pieces. In our case, I have used a combination of besan (chickpea flour) and rice flour to get crispy.

If you are making a bachelor or kitty party then Chicken Pakora Recipe might be one of the best selections. We can make this amazing recipe in less than 10 minutes when you have marinated chicken.

Also, it hardly takes 5 minutes to mix all the spices and preparation when you have all ingredients in hand. If you want to get spicy and crispy output then one should follow all tips mentioned below.

TIPS to make perfect Chicken Pakora:

• Try to take boneless chicken sliced into small and uniform pieces.
• When cut to small pieces, they absorb spices during marinating.
• Leafy vegetables like mint leaves, coriander leave and curry leaves give additional flavour. Try not to skip them.
• To get crispy, we need to add either cornflour or rice flour.
• People often think adding egg white helps us to maintain soft and juice inside but I feel that when you know the right way of deep fry then we need not add an egg white.
• I have taken the feedback of few street vendors on chicken pakora, they said adding egg will give this recipe more flavour.
• We can add either yoghurt or lemon extract to get tangling flavour.
• Try to maintain tight batter while mixing all ingredients, if you add water then batter may become loose.
• Marinating process plays an important role, we need to marinate chicken mix for at least an hour.
• To get the reddish output we may add red food colour (which I have not used) or make use of Kashmiri red chilli powder.
• While deep frying oil must not be too hot or else pieces turn to colour before pieces are cooked.
• It’s a good practice to cook the whole process on medium heat.
• Based on the size of the Kadai/ frying pan add pieces one by one without sticking to others.
• Do not put oil to the brim of the pan, when deep-frying oil may spill.
• If you want to eat spicily then you can even sprinkle chicken fry masala.

Ingredients for Chicken Pakora:

Chicken – 500 gms.
Turmeric powder – ¼ tbsp.
Salt – ¾ tbsp.
Red chilli powder – ¾ tbsp.
Ginger garlic paste – 1 tbsp.
Curry leaves – 2 tbsp. (chopped)
Coriander leaves – 2 tbsp. (chopped)
Besan flour/ senagapindi – 2 tbsp.
Rice flour – 3 tbsp.
Roasted jeera powder – ¼ tbsp.
Garam Masala powder – ½ tbsp.
Lemon juice – ½ piece.
Curry leaves – 1 cup.
Chicken fry Masala – optional.

For detailed tips and notes along with ingredients visit:

https://www.indianrecipeinfo.com/chic...

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