Authentic Chicken Pakora with Spiced Mango Chutney
Chicken Pakora is a popular Indian snack made from chicken pieces coated in a spiced batter and deep-fried until crispy and golden brown. This delicious and crispy appetizer is often served with a rich mango chutney, making it a flavorful addition to any meal or party spread.
Ingredients
For the Chicken Pakora:
– 500 grams boneless chicken breasts, cut into bite-sized pieces
– 1 cup gram flour (besan)
– 1/4 cup rice flour
– 1 tablespoon ginger-garlic paste
– 1 teaspoon red chili powder
– 1 teaspoon turmeric powder
– 1 teaspoon garam masala powder
– 1 teaspoon cumin seeds
– 2 tablespoons chopped coriander leaves
– Salt to taste
– Water as needed
– Oil for deep frying
For the Spiced Mango Chutney:
– 2 ripe mangoes, peeled and chopped
– 1 small onion, finely chopped
– 1/2 cup brown sugar
– 1/2 cup white vinegar
– 1 teaspoon mustard seeds
– 1 teaspoon cumin seeds
– 1 teaspoon red chili flakes
– 1/2 teaspoon salt
Instructions
1. Prepare the Chicken Pakora Batter:
– In a large bowl, combine the gram flour, rice flour, ginger-garlic paste, red chili powder, turmeric powder, garam masala powder, cumin seeds, chopped coriander leaves, and salt.
– Gradually add water to the mixture, whisking continuously to form a thick and smooth batter. The batter should be thick enough to coat the chicken pieces properly.
2. Coat the Chicken:
– Add the chicken pieces to the batter, ensuring they are well-coated. Let them marinate in the batter for about 15 minutes to absorb the flavors.
3. Fry the Chicken Pakora:
– Heat the oil in a deep frying pan over medium heat until it’s hot, but not smoking.
– Carefully drop the batter-coated chicken pieces into the hot oil, a few pieces at a time. Do not overcrowd the pan.
– Fry the chicken pakoras until they turn golden brown and crispy, turning occasionally for even cooking.
– Remove the pakoras from the oil using a slotted spoon and drain on paper towels to remove excess oil.
4. Prepare the Spiced Mango Chutney:
– In a medium saucepan, combine the chopped mangoes, onion, brown sugar, white vinegar, mustard seeds, cumin seeds, red chili flakes, and salt.
– Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for about 20-25 minutes, stirring occasionally, until the chutney thickens and the mangoes are soft.
– Allow the chutney to cool slightly before serving.
5. Serve:
– Arrange the crispy chicken pakoras on a serving platter.
– Serve hot with a side of the spiced mango chutney for dipping.
Enjoy your Authentic Chicken Pakora with Spiced Mango Chutney, a delightful combination of crispy, savory pakoras and sweet, tangy chutney!
The source of the article is from the blog revistatenerife.com