Chicken Pakora (with Pink Pakora Sauce)
Save some pennies with this fakeaway treat! This tasty Chicken Pakora can be made in just 15 minutes in the comfort of your own home.
Ingredients
Chicken Pakora
- vegetable oil for frying
- 500 g chicken breast approx. 2 breasts
- 100 g gram flour sieved
- 2 tablespoon cornflour cornstarch - optional to make extra crispy
- 110 ml water
- 2 teaspoon ginger paste
- 2 teaspoon garlic paste
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon chilli powder
- 1 teaspoon salt
- 1 teaspoon lemon juice
- 1 teaspoon red food colouring optional
- 1 teaspoon curry leaves optional
Pakora Sauce
- 4 tablespoon tomato ketchup
- 1 tablespoon tomato paste
- 1 teaspoon mint sauce
- ¼ teaspoon chilli powder
- ⅛ teaspoon fine sea salt
- 1 tablespoon lemon juice
- 3 tablespoon water
- 3 tablespoon double cream
Instructions
Chicken Pakora
- Start to heat vegetable oil in a deep pot until it reaches 180C / 355F - See Notes
- Chop 500 g chicken breast into mini-fillet strips
- Sieve 100 g gram flour, then add 2 tablespoon cornflour (if using), 2 teaspoon ginger paste, 2 teaspoon garlic paste, 1 teaspoon garam masala, 1 teaspoon ground turmeric , 1 teaspoon chilli powder, 1 teaspoon salt, 1 teaspoon lemon juice and 1 teaspoon red food colouring and 1 teaspoon curry leaves (if using) before whisking through with 110 ml water to make a batter
- Mix chicken fillets through the batter then deep fry in hot oil (ideally in batches so you don't overcrowd the pan - See Notes)
Pakora Sauce
- Mix together: 4 tablespoon tomato ketchup, 1 tablespoon tomato paste, 1 teaspoon mint sauce, ¼ teaspoon chilli powder, ⅛ teaspoon fine sea salt, 1 tablespoon lemon juice, 3 tablespoon water, 3 tablespoon double cream
- Serve chicken pakora whilst it's hot and dip into your homemade pakora sauce.
Notes
Use a thermometer to check the temperature of the vegetable oil before frying - you need hot oil to ensure a crispy batter. This can be used to measure both the temperature of the vegetable oil and the internal temperature of the chicken to check if it’s cooked (you’re looking for an internal temp of 165F or 73.9C).
When frying the pakora, don’t overcrowd the pan. This will bring the oil temperature down and you won’t achieve the crispy texture. Fry in batches appropriate to the size of your pot or pan.
Once you’ve fried your first batch, wait on oil coming back up to temperature (165F or 73.9C) before adding another lot.
NOTE: Nutritional Value above does not account for vegetable oil used when frying, so an additional 100-200kcal allowance per portion for residual oil may be required.
Nutrition
Calories: 309kcalCarbohydrates: 18gProtein: 42gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 108mgSodium: 816mgPotassium: 900mgFiber: 4gSugar: 3gVitamin A: 313IUVitamin C: 54mgCalcium: 51mgIron: 3mg
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