30 Min

GF

Chicken Pakora with Mint Chutney

Pakoras are the quintessential fritter of India and are usually made with a bunch of vegetables like potatoes, onions, spinach, and other greens in a chickpea batter. However, a chicken pakora is a little like a chicken finger, just a whole lot tastier as chickpea flour has a lot of flavor. These must be enjoyed right away, and the mint chutney is an aromatic dipping sauce for the pakoras.

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Cook Time

30 Minutes

Serves

4

Directions

To make the chicken pakoras:

Step 1

Trim the fat from the chicken breasts and marinate them in yogurt, garlic, chile powder, turmeric, and 1 teaspoon of salt. Set aside in the refrigerator for 2 to 4 hours or overnight.

Step 2

Toss the chickpea flour with ajwain, 1 teaspoon salt, and black pepper in a shallow container.

Step 3

Heat the oil in a shallow frying pan until it reaches 325 to 350°F.

Step 4

Slice the chicken breasts each into 6 to 8 long slices. Pour the egg over the chicken strips to evenly coat.

Step 5

Dredge each chicken piece in the chickpea mixture until coated evenly and gently place in the hot oil. Repeat with the remaining slices. Cook on each side for 2 to 3 minutes or until lightly brown and firm. Serve immediately with mint chutney.

To make the Mint Chutney:

Step 1

In a blender, combine the apple, serrano, yogurt, peanuts, salt, and lemon juice and blend until smooth. Add the mint leaves in two to three parts, followed by the cilantro, and blend until smooth. Refrigerate until ready to serve.

Ingredients

Pakoras:

2 chicken breasts, boneless and skinless

2 tablespoons plain whole-milk yogurt

1 teaspoon minced garlic

1/2 teaspoon chile powder

1/2 teaspoon ground turmeric

2 teaspoons sea salt, divided

1 cup chickpea flour

1 teaspoon ajwain seed

1 teaspoon freshly ground black pepper

2 to 3 cups frying oil (such as sunflower or peanut)

1 egg, lightly whisked

Mint Chutney:

1 green apple, cored and diced

1 serrano chile, whole (optional)

1/2 cup plain whole-milk yogurt

1/4 cup roasted peanuts

1 teaspoon sea salt

Juice of 1 lemon

1 cup mint leaves, loosely packed

1 bunch cilantro, bottom 3 inches removed

To make the chicken pakoras:

Step 1

Trim the fat from the chicken breasts and marinate them in yogurt, garlic, chile powder, turmeric, and 1 teaspoon of salt. Set aside in the refrigerator for 2 to 4 hours or overnight.

Step 2

Toss the chickpea flour with ajwain, 1 teaspoon salt, and black pepper in a shallow container.

Step 3

Heat the oil in a shallow frying pan until it reaches 325 to 350°F.

Step 4

Slice the chicken breasts each into 6 to 8 long slices. Pour the egg over the chicken strips to evenly coat.

Step 5

To make the Mint Chutney:

Step 1

Pakoras:

2 chicken breasts, boneless and skinless

2 tablespoons plain whole-milk yogurt

1 teaspoon minced garlic

1/2 teaspoon chile powder

1/2 teaspoon ground turmeric

2 teaspoons sea salt, divided

1 cup chickpea flour

1 teaspoon ajwain seed

1 teaspoon freshly ground black pepper

2 to 3 cups frying oil (such as sunflower or peanut)

1 egg, lightly whisked

Mint Chutney:

1 green apple, cored and diced

1 serrano chile, whole (optional)

1/2 cup plain whole-milk yogurt

1/4 cup roasted peanuts

1 teaspoon sea salt

Juice of 1 lemon

1 cup mint leaves, loosely packed

1 bunch cilantro, bottom 3 inches removed

Tags:

30 Min

Stock Your Pantry

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Tags:

30 Min

Stock Your Pantry

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

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