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.
Parsi chicken cutlets is the recipe inspired by one of the internet recipes. I was watching cooking videos as usual and watched this one which kinda attracted my taste buds, so I tried it and no doubt it was yum 🙂 Give it a try and let me know what you think about it!
250 gms boiled and mashed potatoes
500 gms chicken mince
1 cup coriander chopped
1 cup mint leaves chopped
1 medium red onion chopped fine
1 tbspn ginger & garlic paste
4 – 5 green chillies chopped
Salt to taste
1 tspn red chilli powder
½ tspn turmeric
1 tspn coriander powder
1 tspn cumin powder
1 tspn garam masala
2 cups bread crumbs
2 beaten eggs
Oil for shallow frying
In a shallow wide dish, combine boiled mashed potatoes and chicken mince well and add all the spices and veggies. Mix well and keep aside for 10 minutes.
Now make small cutlets depending on hat size you want and coat them in breadcrumbs, then egg and fry for 2 minutes per side on medium flame.
Oporto is AUS/NZ based burger and grilled chicken chain and their Bondi burgers are very popular. They make it with their own special hot sauce and chicken fillets. But I am not a big fan of their burgers, I like their Jalapeno bites and Chicken Bondi Bites more. Bondi bites are thin slices of chicken breast, marinated in tangy marinade and lightly crumbed and fried. I have worked out the recipe by eating them, so its based on my taste and tastes same.
Here we go,
2 chicken breasts, boneless, skinless, cut into thin slanted slices
Salt to taste
Some chicken salt
1 tspn smoked paprika
2 tbspns soy sauce
1 tspn lemon & herb seasoning (easily available at grocery stores)
6 tbspns lemon juice
1 tspn garlic and onion mix powder
1 tspn black pepper
4 tbspns corn flour
2 tbspns self rising flour
1 cup bread crumbs
2 cups flour
1 tspn paprika
1 tspn chicken salt
1 tspn lemon and herb seasoning
Oil for deep frying
Cut the chicken breasts in thin slanted slices and put them in a zip lock bag and pound it with a meat hammer and put all the pieces in a deep mixing bowl.
Add all the spices and sauces and mix. Keep aside for 30 minutes at room temperature and crack in 2 eggs, add corn flour and flour and mix well.
Keep aside for 1 hour in refrigerator.
Meanwhile, combine all the crumbing in a plate. Take one piece of chicken and coat it in the crumbing, pressing it gently to stick the crumbs. Do the same with the rest of the chicken and arrange them on a plate without over lapping and refrigerate for 2 hours.
Heat oil to 190 degrees Celsius and fry the chicken. Serve hot with any sauce of your choice. I personally like it with ranch, aoli or dynamite sauce.
This aalu samosa used to be really popular in Pakistani home cooking. People used to make it for Ramadan, Eid, guest visits, rainy weather, etc. My very special recipe, crispy spring roll sheets filled with super hot and flavorful loaded with green masala filling, ideal for hi tea parties, birthday parties, small gatherings or just a casual friend visit. Everyone love these samosas. Give it a try and fall in love with these babies ❤
20 to 24 samosa sheets
Oil for deep frying
Slurry of flour and water to seal the samosa
4 medium sized potatoes, boiled
Salt to taste
1 tspn red chilli flakes
½ tspn chaat masala
½ tspn garam masala
1 tbspn fenugreek leaves, dried
2 tbspns cracked coriander seeds
3 to 4 green chillies chopped fine
1 cup coriander and mint leaves chopped fine
1 small onion chopped (if you are not freezing the samosas)
Boil potatoes and peel the skin while they are hot. Put them in a mixing bowl and add all the ingredients for filling. Now mash the potatoes by mixing all the ingredients.
The filling is ready for samosas. If you are freezing the samosas for some other time use, please don’t add onion as it will leave moisture when defrosted plus the strong odour of the onion will spoil the flavour. But if you ae frying within 2 hours of preparing the samosa that’s fine, you can add onion.
Now make the cone shape of the samosa sheet and fill it with 1 to 1.5 tbspn of the filling and seal all the edges with the slurry.
Make all the samosas until the filling is finished.
Refrigerate for 1 hr.
Heat oil to 190 degrees Celsius and fry them in batches, depending on the size of your fryer.
Serve hot with ketchup, imli chutney or mint chutney.
Chicken and cottage cheese samosas are one of my favorites. The crispy spring roll sheet is filled with mild chicken and cottage cheese filling, seasoned to perfection and loaded with flavor. Once you make this, I am sure you will be addicted to these babies ❤ and they are going to be a big hit on you Hi Tea parties.
24 samosa sheets
Oil for frying
Flour and water slurry to seal the edges
1 chicken breast, large size, boiled and hand shredded
0.5 kg cottage cheese, grated
3 to 4 green chillies, chopped fine (optional)
3 spring onion, chopped fine (only the green part)
Some salt and cracked black pepper to season
1 tspn mustard sauce
Some white pepper
Combine all the ingredients for filling in a mixing bowl and mix.
Make cone tyoe shape of the samosa sheet and fill it with 1 to 1.5 tbspn of the filling and seaal the edges with slurry.
Make all the samosas and refrigerate for 1 hr.
Heat oil for 190 degrees celsius and fry samosas in batches depending on the size of your fryer.