Ingredients
Boneless chicken breasts 400 grams
Lemon juice 1 tablespoon
Red chilli powder 2 teaspoons
Ginger-garlic paste 1 teaspoon
Salt to taste
Gram flour (besan) 1½ cups
Fresh coriander leaves, chopped 3 tablespoons
Carom seeds (ajwain) ½ teaspoon
Baking powder a pinch
Oil to deep fry
Method
Cut chicken breasts into two inch by half inch strips.
Marinate the chicken pieces in a mixture of lemon juice, one teaspoon red chilli powder, ginger-garlic paste and salt. Set aside for ten to fifteen minutes.
Mix gram flour, remaining red chilli powder, coriander leaves, carom seeds, baking powder and salt in a bowl and mix well. Add sufficient water to form smooth and thick batter. Set aside for ten minutes.
Heat sufficient oil in a kadai. Dip the marinated chicken pieces in the gram flour batter and deep fry till the chicken is cooked and turns golden brown and crisp. Drain and place on an absorbent paper.
Serve hot with tomato ketchup or chutney of your choice.
Tags::- Turban Tadka, Chicken Pakode Recipe, FoodFood, FoodFood.com, FoodFood recipes,
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