This is one of the delicious and best chicken variety recipe.Especially children like to have this one as snacks.It is also take with steamed rice and sambar...Very easy and simple snack.Best one to prepare at evening snacks time...
Ingredients
| boneless chicken | 200grs |
| oil | for deep fry |
| turmeric | 1/4 spoon |
| red chilli powder | 1 spoon |
| salt | to taste |
| garam masala | 1/2 spoon |
| coriander seed powder | 1/2 spoon |
| curry leaves | few |
| green chillies | 5 |
| ginger garlic paste | 1 spoon |
| corn flour | 2 spoons |
| besan | 3 spoons |
| egg white | 1 |
Preparation
Cut chicken into 2 inche pieces and wash with plenty of water and drain completely.
Make garam masala powder.
Make coriander seed powder.
Make ginger garlic paste.
Break the egg and separate white yolk.
Wash and cut green chillies into long slit pieces.
Take a big mixing bowl add small chicken pieces,salt,turmeric,red chilli powder,ginger garlic paste,garam masala and coriander seed powder and mix all well.
Then add corn flour and besan and mix all together.
Adding corn flour and besan depends upon the moisture of the batter(chicken pieces).Add egg white(optinal) and mix well and keep to rest and marinate for 30 minutes.
Method
1.Take thick bottom pan and add oil for deep fry.
2.Add curry leaves when oil is heated.
3.Remove from oil when curry leaves fried .
4.Add long slitted green chillies and fry .
5.Remove them when fried well.
6.Put the flame in medium and add chicken pieces into the oil and fry until they become to golden red colour.
7.Stir chicken pieces up and down while frying.
8.Medium flame or low flame is better to fry chicken pieces.It will take 10 to 15 minutes.
9.When chicken pieces fried well remove them from oil and put on paper napkins for absorbing excess of oil.
10.Finallly add fried curry leaves and fried green chillies to chicken pakodies.
11.Have this one with Hot tea or coffee ...Enjoy!
Keep in the mind
Cut chicken pieces into small because small pieces should fry easy and cook correctly.
Do not put the flame high because chicken is raw(not cooked) so we should fry this pieces in low or medium flame for some time.
Fried green chillies do not have spicyness.Children also like to eat.
Fried curry leaves gives restaurant style aroma.. and use for nice display.
Batter should be like tight mixture not watery like onion pakoda batter.
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