This recipe is for very delicious pakoras. They are a deep fried indian/pakistani apetiser.
You will need (makes approx 12 pakoras)
2 cups besan flour (chickpea flour)
approx 2/3 cup water
1/4 teaspoon baking powder
1 medium chicken breast – chopped into 1.5 cm cubes (skin and fat removed)
1 large potato (boiled until just cooked) and chopped into 1.5 cm cubes
1 large onion- thinly sliced after cutting in half
1 teaspoon whole corriander seeds- crushed
2 tablespoons madras curry powder (yellow all purposes curry powder)
salt and pepper to taste
Saute onions in some oil until soft. Add chicken pieces and fry until just cooked. Add spices fry off for a minute until fragrant but not burnt. Add potato pieces and stire until well combined. Season well.
Add the besan flour, baking powder and enough water to make a thick paste. Adjust seasoning if necessary.
Heat oil in a deep pan for deep frying. Do not have the oil too hot or else they will burn on the outside and remain raw on the inside.
Deep fry heaped tablespoons of the batter for a few minutes, rotating if necessary until deep golden in colour and cooked all through.
Serve with some chutney or chaat masala and enjoy!
- Make sure your oil temperature is ok by doing an initial test batch. If it changes colour too quickly and remains raw on the inside you need to reduce the heat. If it takes very long to sizzle the the heat must be turned up.
- It is ok if some of the chicken and potatos become mashed while mixing.
- You can add freshly chopped corriander and chilli to the batter for a different flavour.