Empty My Fridge
Chicken Pakora Ramadan Special
Ingredients
- Yoghurt¾ cups
- Adrak lehsan paste1 tbsp
- Soy sauce2 tbsp
- Lemon
- Lal mirch powder ½ tbs orto taste
- Sabut dhania roasted & crushed2 tsp
- Chaat masala½ tbsp
- Turmeric · powder½ tsp
- Lal mirch crushed1 tsp
- Zeera roasted & crushed2 tsp
- Kali mirch crushed½ tsp
- Orange0.13 tsp
- Carom seed · crushed½ tsp
- Saltto taste
- Chicken800 g
- Baisan1 cup
- Cornstarch¼ cups
- Baking powder½ tsp
- Hara dhania chopped1–2 tsp
- Water ¼ Cup oras needed
- Safed til¼ cups
- Vegetable oil
Instructions
- In a bowl, whisk together the yogurt, ginger garlic paste, soy sauce, lemon juice, red chilli powder, roasted crushed coriander seeds, chaat masala, turmeric, crushed red chilli, roasted crushed cumin, crushed black pepper, orange food colour, crushed carom seeds and pink salt.
- Add the chicken, mix well, cover and marinate for 1 hour.
- Add the gram flour, cornflour, baking powder and fresh coriander and mix well.
- Add the water and mix well.
- Add the sesame seeds and mix well.
- Heat the oil in a wok and fry the pakoras on low heat until golden.
Summarized from Food Fusion's video. Watch it for the details.
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