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.
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
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.
Notes & Variations
Tags:
30 Min
GF
Stock Your Pantry
Essential Masala Dabba
$235
Tags:
30 Min
GF
Stock Your Pantry
Essential Masala Dabba
$235
Essential Masala Dabba
$235
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