Pakoras are the vital fritters of India, and after a long day of fasting makes for a sizeable and delicious starter.
- Two chook breasts, boneless and skinless
- Two tablespoon undeniable yogurt
- One teaspoon minced garlic
- ½ teaspoon chili powder
- ½ teaspoon turmeric
- Two teaspoons salt, divided
- 1 cup chickpea flour
- One teaspoon ajwain
- One teaspoon black pepper
- 2-three cups frying oil (canola, sunflower, or peanut)
- One egg (lightly whisked)
Mint Chutney (recipe follows)
Instructions: Trim the fats from the fowl breasts and marinate them in yogurt, garlic, chili powder, turmeric, and one teaspoon salt. Set apart within the refrigerator for 2-four hours or overnight. Toss the chickpea flour with ajwain, one teaspoon salt, and black pepper in a shallow box.
Heat the oil in a shallow frying pan till it reaches 325 to 350 stages.
Slice the hen breasts every into six-eight lengthy slices. Pour the egg over the chook strips to frivolously coat.
Dredge each hen piece in the chickpea mixture till lined lightly and gently vicinity within the warm oil. Repeat with the remaining slices. Cook on every facet for two-3 minutes or until lightly brown and company. Serve without delay with Mint Chutney.
