Chicken Pakoda

Chicken Pakoda 1

Even though these are deep fried, I assure you these are very light on the stomach.

Crispy Chicken Pakoda / Fritters

1 chicken breast (for 2 )
2 tsp soya sauce or 1 tsp vinegar
¼ – ½ tsp red chili flakes
½ tsp pepper powder
½ cup chickpea flour
2 tbsp corn flour
½ tsp chili powder
2 pinch baking soda
Oil for frying

Slice the chicken breast to half (so you have 2 chicken breasts). Now make thin strips of less than ¼” thickness.
Marinate with soya sauce, chili flakes, pepper powder and salt for 30 minutes.
Add chickpea flour, corn flour, chili powder, salt and enough water to make a runny batter.
Heat enough oil for deep frying.
Add the chicken pieces to the batter and mix so that it’s well coated. Place one strip at a time into the hot oil. Fry few strips at a time.
Turn and cook the other side; won’t take longer than 5 minutes to cook both sides. Drain on a paper towel and serve with sauce of your choice.

Chicken Pakoda 2


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