Monsoon weather and hot snacks are like a match made in heaven for foodies, don’t you think? Imagine: it’s raining outside, the air is fresh, and you have a hot cup of tea in your hand. Now, add some crispy pakoras to that scene – whether it’s bread pakoras, samosas, or something more exciting like chicken pakoras. There’s something magical about that first bite of the crunchy, spicy goodness that makes everything better.
If you are bored of the same old snacks and want to try something that is both comforting and a little different, then Crispy Chicken Pakodas are the perfect choice for you! These golden-brown delicacies are perfect for those rainy weekends when you want to relax at home or even for tea-time with the family. They are a snack that appeals to all kinds of taste buds – crispy on the outside, soft on the inside and full of flavour.
Read this also: 11 Dry Chicken Recipes You Must Try At Home
Now, making chicken pakoras at home may seem like a challenge, especially if you are used to ordering out rather than cooking in the kitchen. But don’t stress! With the right tips and tricks, you will be whipping up these delicious pakoras like a pro in no time. From choosing the right chicken to getting the perfect crispy coating on it, we have helped you every step of the way. So, let’s dive in and make your monsoon-snacking dreams come true!
Read this also: 35 Best Indian Chicken Recipes | Easy Chicken Recipes
Here Are 6 Easy Tips To Make Perfect Chicken Pakodas:
1. Selecting the Chicken
Use small pieces of chicken. Boneless is also good as it helps in cooking the pakoras evenly and quickly.
2. The Magic of Marination
Marinate the chicken to keep the pakoras juicy. Add red chilli powder, turmeric, salt, curd and lemon juice for extra flavour. Let the chicken soak in all these flavours.
3. Don’t forget the egg
Adding egg during marination makes the spices stick to the chicken, giving you nicely spiced pakodas.
4. Cornflour-Gram Flour Combo
After marinating the chicken for half an hour, coat it with a mixture of gram flour and cornflour. Cornflour is your secret weapon for that extra crispiness.
5. Add some Kasuri Methi
Kasuri methi (dried fenugreek leaves) is optional but totally worth adding for that extra kick of flavour. Don’t forget to add a handful of fresh coriander to make it even better.
6. Fry Like a Pro
Always fry your chicken pakoras over medium heat. After 5-7 minutes, take them out, press them to flatten them, and then fry them again over low-medium heat to ensure they are cooked thoroughly.
And there you have it – crispy, delicious chicken pakoras! Serve them with green chutney and get ready for the perfect monsoon snack.
