Try chef Sandeep Mehrolia's recipe for Chicken Pakodas

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Chef Sandeep loves crunchy Chicken Pakodas, though it is not served at Hard Rock Cafe. Pics/Atul Kamble

Chicken pakodas
* 200g chicken thigh, sliced

For wet preparation
* ¼ inch chicken leg julienne
* 1 onion, chopped
* 1 tbsp green chilli, finely chopped
* 2 tsp ginger, chopped
* 1 tsp garlic, chopped
* 2 tsp Madras curry powder
* 1 tsp cumin powder, roasted
* ¼ tsp tumeric powder
* 1 tsp curry leaves, finely chopped
* 1 tbsp coriander, finely chopped
* 1 tbsp egg, whipped
* 1 tbsp lemon juice
* ½ tsp salt
* 1 tsp mustard oil
* 60 ml oil for frying

For dry preparation
* 1 tbsp rice flour
* 2 tbsp cornflour

For the dip
* 750 ml sweet chilli dipping sauce for chicken
* 1 cup water
* 1 tbsp tabasco
* 2 tbsp cilantro, chopped

* Trim off excess fat from the thigh and slice it into quarter inch strips
* Mix the dry ingredients together
* Mix all the wet ingredients together
* Add the dry mix to the wet mix with a hand blender
* For the pakoda batter, mix 200g wet preparation and 3 tbsp dry mix
* Coat the chicken pieces in this batter and crisp fry
* On a kitchen towel, place the pakoda let the excess oil drain
* For the dip, whisk the ingredients till it thickens
* Garnish with fresh cilantro
* Serve with chaat masala, cucumber lime wedges  

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