Monday, 24 September 2012

Chicken Pakoray

* 325 grams Boneless Chicken Pieces
* 1 cup of Water
* 1 medium Onion (coursely chopped)
* 3 cloves of Garlic (Lehsan)
* 2 Green Chillies (coursely chopped)
* A handful of Fresh Coriander/Cilantro Leaves (Hara Dhania)
* 125 grams Gram Flour (Besan)
* 1 tsp. Coriander Powder (Pisa Dhania)
* 1 tsp. Cumin Powder (Pisa Zeera)
* ½ tsp. Garam Masala Powder
* ½ tsp. Red Chilli Powder (Pisi Lal Mirch)
* Salt (to taste)
* A pinch of Soda Bicarbonate
* Cooking Oil (as needed for deep frying)

1. Combine the onion, garlic, green chilies and coriander with half of the water in a blender and blend to a fine paste.

2. In a large bowl combine and mix together the gram flour, coriander powder, cumin powder, garam masala powder , red chilli powder, salt and soda bicarbonate.

3. Combine the blended liquid and the rest of the water and mix well to form a thick paste. Put in the chicken pieces and mix well so that the chicken is well coated with the mixture.

4. Deep fry in hot oil until it turns golden brown.

Serving Suggestions: Serve Hot with Ketchup and Podina Chutney, Yield: 6 Servings, Degree of Difficulty: Easy

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