IFTAR SPECIAL

 chicken pokora


Chicken pakora is a beloved Indian street food—essentially spicy, crispy fried chicken fritters. The key to getting that signature "crunch" is using a mix of gram flour (besan) and a bit of rice flour.

Here is a foolproof recipe for making them at home.

The Ingredients

For the Marinade

 * 500g Boneless Chicken: Cut into small, bite-sized cubes.

 * 1 tbsp Ginger-Garlic Paste

 * 1 tsp Red Chili Powder (adjust for heat)

 * 1/2 tsp Turmeric Powder

 * 1 tsp Garam Masala

 * 1 tbsp Lemon Juice

 * Salt to taste

For the Batter

 * 1 cup Gram Flour (Besan)

 * 2 tbsp Rice Flour (this makes them extra crispy)

 * 1-2 Green Chilies: Finely chopped.

 * 2 tbsp Fresh Coriander: Finely chopped.

 * 1/2 tsp Carom Seeds (Ajwain): Rubbed between palms to release aroma.

 * Oil for deep frying.

Instructions

1. Marinate the Chicken

In a large bowl, mix the chicken pieces with the ginger-garlic paste, lemon juice, salt, and all the ground spices. Let this sit for at least 20–30 minutes. This ensures the chicken is flavorful all the way to the center.

2. Prepare the Coating

Add the besan, rice flour, chopped chilies, coriander, and ajwain directly to the marinated chicken. Mix well so the chicken is coated.

 * Note: If the mixture is too dry, sprinkle just a few drops of water. You want a thick, sticky coating, not a runny batter.

3. Heat the Oil

Heat oil in a deep pan or kadhai over medium heat. To test if it’s ready, drop a tiny bit of batter in; it should sizzle and rise to the surface immediately.

4. Deep Fry

Carefully drop the chicken pieces into the oil one by one (don't crowd the pan). Fry for 5–7 minutes, turning occasionally, until they turn a deep golden brown and are crispy on the outside.

5. Drain and Serve

Remove with a slotted spoon and place on paper towels to soak up excess oil. Sprinkle with a little chaat masala while they are still hot for an extra kick.

Pairing Suggestions

 * Dip: Serve with spicy green mint chutney or sweet tamarind chutney.

 * Side: Thinly sliced onions and a wedge of lemon.

Would you like me to find a quick recipe for a Mint-Coriander Chutney to go with these?


Comments

Post a Comment

Popular posts from this blog

PINEAPPLE CHICKEN

Image
MY UNIQUE RECIPES.  Here’s a unique recipe that combines pineapple with meat in a savory and sweet dish: Pineapple Glazed Chicken Skewers . Pineapple Glazed Chicken Skewers Ingredients: For the Chicken Marinade: - 1 pound boneless, skinless chicken thighs (or breasts), cut into 1-inch cubes - 1 cup fresh pineapple chunks (reserve some for garnishing) - 2 tablespoons soy sauce - 2 tablespoons honey - 1 tablespoon olive oil - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 teaspoon sesame oil - Salt and pepper, to taste For the Pineapple Glaze: - 1 cup pineapple juice - 1 tablespoon cornstarch - 1 tablespoon brown sugar - 1 tablespoon rice vinegar - 1 teaspoon soy sauce - 1/2 teaspoon crushed red pepper flakes (optional, for a kick) For Assembling: - Skewers (if using wooden skewers, soak them in water for 30 minutes) - Fresh cilantro or green onions for garnish - Lime wedges for serving Instructions: 1. Marinate the Chicken: - In a...
Read more

Fish pasinda

Image
 FISH PASINDA RECIPES "Fish Pasanda" (Machi Pasanda) is a variation of the classic Pasanda dish, which is typically known for its rich, creamy, and mildly spiced gravy. While the original Pasanda was a Mughlai preparation made with flattened cuts of meat, the vegetarian version is Paneer Pasanda (stuffed cottage cheese), and the seafood adaptation uses fish. Since it's a specialty and variations exist, there isn't a single definitive recipe, but most Fish Pasanda recipes follow a similar indulgent structure: Key Components of Fish Pasanda 1. The Fish  * Type of Fish: Firm, white-fleshed fish is generally preferred, as it holds its shape in the rich gravy. Options include Katla, Rohu, Vetki/Bhetki (Barramundi/Asian Sea Bass), or other firm fillets/steaks.  * Preparation: The fish pieces are typically marinated with a mix of ginger-garlic paste, turmeric, red chili powder, and salt. They are then usually shallow-fried or pan-seared until golden brown and partially cooke...
Read more

Taal er Paratta

Image
 TAAL PARATTA Taaler Paratha, or Palm Fruit Paratha, is a delightful and unique flatbread popular in Bengal and other parts of the Indian subcontinent during the monsoon season when ripe palm fruit (Taal) is available. The key ingredient is the sweet, aromatic pulp of the palm fruit, which gives the paratha its distinct flavor and soft texture. Here is a general recipe for making Taaler Paratha. The process is similar to making other parathas, but with the unique addition of palm pulp. Ingredients:  * Palm Fruit Pulp (Taaler Ras): 1/2 to 1 cup (the quantity can be adjusted based on the richness of the pulp and your preference).  * Whole Wheat Flour (Atta): 2 cups (you can also use a mix of wheat flour and all-purpose flour/Maida).  * Sugar: 2-3 tablespoons (or to taste, as the palm pulp is already sweet).  * Salt: a pinch.  * Oil or Ghee: for kneading the dough and frying the parathas. Instructions: 1. Preparing the Palm Pulp:  * This is the most time-...
Read more