Chicken, breast/leg meat bone out, owt you have, raw in 1'' by 4 '' lumps. If you want MASSIVE pakora, you need to simmer the chicken for 5 mins first to cook, so it isnt still raw in the middle. 1 inch will cook thru, but no thicker. Lets say 1 big breast cut up..
Batter:
3 well heaped dessertspoons gram flour (chick pea flour..yes you need it!, its cheap at the asian shop, you cant sub for wheat flour, it doesnt taste the same)
1 level teaspoon chili flake/powder, and 1 of ground coriander
1 of salt and baking powder if you fancy the salt is a flavour enhancer, the baking powder makes the batter fluff up a bit.. your choice.
1/2 of turmeric and 1/2 of garam masala
optional.. dollop of mango chutney and fresh coriander leaf.
cold water to make to thick batter.
Well dry chicken, dust in cornflour to make really dry.. dip in thick batter and fry in med/hot oil til well golden/red brown.
Labels: Asain, Chicken, Curry, Starter
