Chicken Pakora is essentially the fried chicken of India, they are similar to the size of large chicken nuggets/tenders, but deep fried with the iconic Indian flavors and spices. This dish uses similar ingredients from my last food blog, which was fried potato kebabs. The recipe shouldn’t take more than 30 minutes to complete, so it is great for a last second in-between meal choice. What you will be needing to make this dish is:

• 1/2 pound of chicken (can cube them or cut them into strips)
  (Also, try to use dark meat because it will be juicier and more flavorful after frying)
• 1 chopped onion
• 1 chopped green chili
• 3/4 tbsp of ginger garlic paste
• 1 tsp of red chili powder
• 1 tsp of garam masala
• 1/4 tsp of tumeric
• Salt
• 2 sprigs of curry leaves or 2 tbsp of coriander
• 6 tbsp of gram flour (Chickpea flour)
• 3 tbsp of rice flour
• 1 egg white
• 2 tbsp of water (might need to put more)
• Oil

A lot of this recipe is just following similar steps to most fried foods, make the batter, chuck in the chicken, and then put it in the fryer until golden. This is one of the simpler recipes that can be mastered quickly and is great to give to guests as finger food. The general steps to making this dish are:

• Combine the gram flour, rice flour, turmeric, chili powder, salt, and garam masala into a mixing bowl. Mix and taste to see if more salt is needed
  (Add water to mixture if needed and isn’t thick enough)
• Next, add ginger garlic, onion, curry leaves/coriander, and green chili, and mix well
• Coat your chicken stripes/cubes in egg white and then dress it with batter that was made. Make sure the chicken is as evenly coated as possible
• Heat up about 1 inch of oil to 350 degrees Fahrenheit and put 2-3 chicken pieces at a time.
  (Make sure the pot isn’t crowded with chicken, they need to cook)
• Pull out once golden and brown and put onto a drying rack/paper towels to dry
• Enjoy with your sauce of choice!
  (I find it most enjoyable with sweet and sour, but the traditional way of eating it is with green chutney)

This dish is delicious and is something I look forward to making again! This food is a common street vendor food in India and is another staple in Indian style restaurants, which is no surprise. It is fast and easy to make, plus it doesn’t take up too much room. The food can be made by anyone and has even been picked up by street vendors all over the world, like in the U.K. I hope you all enjoyed today’s blog, next time we will be trying out another chicken dish that is a little bit on the spicier side called Tandoori Chicken.