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Ingredients
Method
- 700g chicken pieces
- 2 tbsp cornflour
- 50g rice flour
- 40g chickpea flour
- 3 dried chillies, chopped
- ½ tsp chilli powder
- ½ tsp each of curry powder, coriander, and cumin
- 2 small onions, chopped
- Small bunch of coriander, chopped
- Oil for deep frying
- Dips for serving
- Pop the bite-sized chicken pieces into a large bowl and coat with the cornflour, tossing with your hands. Mix in the other flours, along with the spices, onion, coriander, chillies and 1 tsp of salt. Mix well, then slowly add 150ml water to moisten.
- Fill a deep pan ⅓ full with oil and heat to 180C. Squeeze the pakora mixture into walnut-sized pieces and carefully lower into the oil. Fry for 10 mins, turning regularly, until cooked through and browned. Drain on kitchen paper as you cook them in batches, then serve with chilli sauce and green chutney. Yum!
30 mins
Makes 30
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