Chicken Pakoras

Charmaine Lu -
  • 500g chicken breasts, cut into chunks
  • 2 tbsp cornflour
  • 5 tbsp chickpea (gram) flour
  • 25g rice flour
  • ¼ tsp turmeric
  • ½ tsp chilli powder
  • 1.5 tsp each ground cumin and garam masala
  • ½ tsp sea salt
  • 1 chopped red onion
  • 1 lemon, juice only
  • Oil for deep frying
  • 2 tsp sugar
  • 1 green chilli, chopped
  • 15g each mint and coriander leaves
  • Pop the chicken in a bowl and mix with the cornflour to coat. Add the rice and gram flours, chilli, turmeric, garam masala, cumin, salt and half the onion. Stir in 70 - 100ml water to create a thick batter, not too wet as it will slide off the chicken.
  • Add oil to a saucepan until it is ¾ full. Heat to 180C and add a few pieces of chicken to the pan. Fry for 7 mins, turning regularly until the pakoras and crisp and golden, and the chicken is cooked through. Drain on kitchen paper.
  • Blitz the remaining red onion, lemon juice, chilli, sugar and fresh herbs in a food processor and season. Serve the chutney with the pakoras and enjoy.
30 mins
4 serving