Monsoon vibes and hot snacks are a match made in heaven for food lovers, don’t you think? Picture this – it’s raining outside, the air is crisp, and you have a hot cup of tea in your hand. Now, add some crispy pakoras to that scene – be it bread pakoras, samosas, or something more adventurous like chicken pakoras. There’s something magical about that first bite of crunchy, spicy deliciousness that makes everything better.
If you’re getting tired of the same old snacks and want to try something that’s comforting and a little different, crispy chicken pakoras are just the thing for you! These golden delights are perfect for those rainy weekends when you just want to be cosy at home or even to enjoy a snack with the family. They’re the kind of snack that has everything you need – crispy on the outside, tender on the inside and packed with flavour.
Read also: 11 Dry Chicken Recipes You Should Try at Home
Now, making chicken pakoras at home can seem like a challenge, especially if you are more used to ordering food from delivery than cooking in the kitchen. But don’t stress! With the right tips and tricks, you will be able to make these delicious pakoras like a pro in no time. From choosing the right chicken to getting that perfect crispy batter, we have you covered every step of the way. So, let’s dive right in and make your monsoon snacking dreams come true!
Read also: 35 Best Indian Chicken Recipes | Easy Chicken Recipes
Here are 6 simple tips to make perfect chicken pakoras:
1. Choosing the chicken
Choose small pieces of chicken. Boneless chicken also works very well because it helps the pakoras cook evenly and quickly.
2. The magic of marinating
Marinate the chicken to make the pakoras juicy. Mix red chilli, turmeric, salt, curd and lemon juice for an extra kick. Let the chicken soak up all those flavours.
3. Don’t forget the egg
Adding an egg during marinating helps the spices to adhere to the chicken, resulting in perfectly spiced and well-bound pakoras.
4. The combination of corn flour and chickpea flour
After marinating the chicken for half an hour, coat it in a mixture of chickpea flour and cornstarch. Cornstarch is your secret weapon for that extra crunch.
5. Add some Kasuri Methi
The kasuri methi (dried fenugreek leaves) is optional but worth it for that extra kick of flavour. Don’t forget to add a handful of fresh coriander for a special touch.
6. Fry like a pro
Always fry chicken pakoras on medium flame. After 5 to 7 minutes, take them out, flatten them and fry them again on medium-low flame to ensure they are cooked through.
And there you have it – crispy and delicious chicken pakoras! Serve them with green chutney and get ready for the best rainy season snack.
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