Chicken Pakora/Pakoda

In every week when it comes to Thursday I feel enormous happiness inside me. Like each n every week I get the opportunity to touch the Friday as a new way. Weeks after weeks; there are no changes at all. But you know what I like the way it is. I like to live all the weekends as they are my last. So I try to make them special in different ways. Be it food or movies or outings. But if you ask me what I enjoy most, my prompt answer would be a bowl full of different kind of deep fried items paired with a glass of scotch 🙂 that’s why I call them ‘Frydays’ 😉

So I use to cook loads of fried items on weekends. But being a lazy bum I often skip heavy items or complex recipes on weekends. After all weekends are for fun and relaxation 😉 today I would like to toast on my life savers on those lazy days. And what I can’t think of is Chicken Pakora. I always drool over them. No matter how stuffed I’m. They are my darlings. They take very less time for preparation; within no time they are ready to eat and ofcourse within no time they will be gone. Like they say Gone with the wine.

Boneless chicken: 500 gms

Red onions (large): 2 (finely chopped)

Fresh red/green chillies: 8-10 (adjust the amount according to your taste)

Egg: 1

Cornflour: 1 tbsp

Chaat masala: 1 tsp

Salt to taste

Oil to deep fry

I din’t use any ginger-garlic for this recipe as i couldn’t find them anywhere near my kitchen on that particular day. But if you are not up-to sudden plans like me, arrange 1 tsp grated ginger and 1 tsp crushed garlic and mix it with the mixture before you store it in the fridge.

Wash and clean the chicken pieces and make them bite sizes.  By using blender make a fine paste of chicken pieces. Try not to use any water at all. If you think chicken is too dry add water with spoon.

Take a large bowl. Throw everything in it including minced chicken and mix well with help of a spoon.

If the mixture is bit watery keep it in the refrigerator for 30 mins. (Don’t freeze it).

Add salt, pepper and chat masala and mix well.

Heat enough oil in a kadhai to deep fry. Take small portions from the mixture and add in the oil carefully with the help of a spoon.

Fry the pakoras until they are golden brown in color. Turn once.

Fry all batch by batch if necessary.

Serve hot with Tomato Sauce or Salsa Sauce or Sambal Sauce.