Spicy Chicken Pakora with Herbs
Ingredients
- 500g boneless skinless chicken thighs, cut into bite-size pieces
- 1.5 tsp Kashmiri chilli
- 1/2 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp ground black pepper
- 1 tsp salt
- 2 tsp finely grated ginger
- 2 tsp finely grated garlic
- 1 green chilli, sliced
- 1 egg white
- 1 tbsp lemon juice
- 1 handful freshly chopped coriander
- 1 tbsp freshly chopped mint
- 50g gram flour
- 25g rice flour
- 3 tbsp cold water
- Vegetable oil for frying
Preparation
Put the chicken in a mixing bowl and add all the ingredients except for the gram flour, rice flour, and water, mix well for about a minute, then cover and refrigerate for an hour to 90 minutes.
Mix in the gram flour, rice flour, and water until the chicken is well coated, let it sit to reach room temperature for about 30 minutes, then heat about 4 cm of vegetable oil to medium-high heat in a suitable pan.
Fry the pakora in two or three batches, depending on the pan size, to avoid crowding, gently place them in the hot oil, turn each one after a couple of minutes, cook for another couple of minutes, and stir around the pan for a final minute for a total of five minutes.
Carefully remove with tongs and place on a wire rack before serving.
