This recipe for chicken pakora is desi flavored infused and it is my very own recipe. It is just like normal pakoras but made with chicken and with a different technique and some extra ingredients. When I made it last year in an Iftar party, my guests loved it; the chicken was flavorsome, tender and juicy.
1.5 kilo chicken, cut into small pieces, tikka cut with bones
1 tbspn ginger garlic & green chilli paste
2 tbspns lemon juice
1 tbspn vinegar
Salt to taste
½ tspn black pepper
½ tspn chicken powder
1 tbspn cracked coriander seeds
A generous pinch of carom seeds
1 tspn roasted crushed cumin seeds
A generous pinch of kasuri methi (crushed between palms)
½ tspn garam masala powder
1 tbspn crushed anar dana (pomegranate seeds)
1 tbspn red chilli flakes & powder
A pinch of yellow food color
4 tbspns besan, chickpea flour
A pinch of baking powder
1 tspn levelled corn flour
1 tspn yogurt
Oil for deep frying (2 cups vegetable + 2 cup mustard oil)
In a mixing bowl, marinate chicken in salt, red chilli powder & flakes, lemon juice, ginger garlic & green chilli paste, vinegar, chicken powder, black pepper, carom seeds, cumin, food color & garam masala and keep aside for 40 to 50 minutes at room temperature or overnight in refrigerator.
In a separate bowl mix the remaining ingredients (except oil) and add it to the marinated chicken. Mix and keep aside for 10 minutes.
Mix and heat both the oils to 180 degrees Celsius and fry chicken pieces in batches for 7 – 8 minutes.
Aalu Papri Chaat is a famous chaat in South Asia Sub Continent. It is a street snack often consumed during shopping or after school or college. The preparation time for this recipe is more than assembling time, but its really easy and each and every second is worth it.
1 large potato (cut into small cubes and boiled to perfection, chilled)
1 cup boiled chickpeas
2 cups papri/ Namak Paare
1 large red onion chopped
1 tomato (deseeded and chopped)
2 small green chillies chopped fine
2 tbspns date and tamarid sauce or meethi imli chutney
4 tbspns nimko/ sev (I used Haldiram Navratan)
FOR MINT SAUCE
1 cup fresh mint leaves
1 cup fresh coriander leaves
2 green chillies (small size)/ 1 green chilli (if you don’t want too hot)
1 cup yogurt whipped with ¼ cup water
FOR YOGURT SAUCE
1 cup yogurt
1 tbspn sugar
¼ cup cold water
FOR SPICY SAUCE
1 cup yogurt
2 tbspns chaat masala
¼ cup water
Cut and boil the potatoes and chop all the veggies.
Let’s make all the three sauces:
Mint sauce: in a mortar and pestle, crush mint, coriander and green chillies and add salt. Mix with whipped yogurt.
Yogurt Sauce: Whip all the ingredients together.
Spicy Sauce: Whip all the ingredients together.
Now it’s time to assemble the chaat. Due to Papri and yogurt we can’t assemble and keep this chaat for long as the papri will get soggy so please assemble it 5 minutes before serving to get the best taste.
In two plates divide papri, chickpeas, onion, tomato, potato ad green chillies for each serving. This recipe will make two servings.
Now in the serving plate, first lay a layer of papri, some onion, tomato, chick peas and potato. Drizzle some of each sauce. Add remaining onion, potato and tomato and then another drizzle of each sauce. Drizzle some tamarind sauce and sprinkle some sev or nimko and serve.*Please make sure the sauces and the potatoes are chilled.
One of my favo starter….. You can make it on your pizza and pasta party as an appetizer or as finger food on your weekend parties…….. it goes great with everythin and believe me your guests will love it ……
250 gms cream cheese ( a little bit colder than room temperature)
250 gms finely grated cheddar cheese
2 – 4 fresh jalapenos (deseeded and chopped) (if using marinated or preserved jalapenos, keep them out in a strainer for about 1 hr before chopping and adding to your mix)
1 cup flour seasoned with some dried chives
2 beaten eggs
Canola oil for deep frying
1 cup bread crumbs seasoned with some chicken salt
-With a spatula/ fork or masher cream the cream cheese.
-Mix cream cheese & cheddar cheese with diced jalapeno.
-Roll small spoonfuls of the mixture into balls and dredge in flour, then dip in either lightly beaten egg. Roll in bread crumbs and fry in oil until golden brown.
A flavorful snack dish, originally from Hong Kong but mostly referred as Chinese finger food. Do try this and impress your guests ….
200gms peeled, deveined prawns (raw)
1 tbspn corn flour
Some black pepper
Some cracked chilli
Some chopped Thai chilllies
2 tbspns parsley/ coriander
1 tspn sesame oil/ any other oil
1 tspn vinegar
3 white bread slices (without sides, cut into 4 triangles each)
Oil for frying
-Chop off shrimp tails and dispose them off.
-Dice the prawns until it is almost a paste. Add all other ingredients except bread and mix well.
-Spread the shrimp paste of toasts.
-In a 3 quart pan, fill the pan up to 1/3 full with vegetable oil. Remember, when you are frying, you must not fill the pan more than half; otherwise, the oil will overflow during frying and trust me, that’s a very bad thing to have.
-The temperature is the key when frying. Using a candy thermometer, check to make sure the oil is heated up to 300 F. If you fry the toasts with oil that’s hotter than this, then they will burn. If you fry with oil that’s colder, then the toasts will be too greasy as they will soak up too much oil during frying.
-When the oil reaches 300 F, drop in the toasts. Try not to be greedy and fry only a few toasts at a time so they have room to “swim” around in the oil.
-Fry each toast for one minute or until golden brown.