While Hard Rock Cafe launches its second outlet in Andheri this week, kitchen manager Chef Sandeep Mehrolia shares the recipe of his all-time favourite chicken pakodas
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Chef Sandeep loves crunchy Chicken Pakodas, though it is not served at Hard Rock Cafe. Pics/Atul Kamble
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Chicken pakodas
* 200g chicken thigh, sliced
For wet preparation
* ¼ inch chicken leg julienne
* 1 onion, chopped
* 1 tbsp green chilli, finely chopped
*u00a02 tsp ginger, chopped
*u00a01 tsp garlic, chopped
*u00a02 tsp Madras curry powder
*u00a01 tsp cumin powder, roasted
*u00a0¼ tsp tumeric powder
*u00a01 tsp curry leaves, finely chopped
*u00a01 tbsp coriander, finely chopped
*u00a01 tbsp egg, whipped
*u00a01 tbsp lemon juice
*u00a0½ tsp salt
*u00a01 tsp mustard oil
*u00a060 ml oil for frying
For dry preparation
*u00a01 tbsp rice flour
*u00a02 tbsp cornflour
For the dip
*u00a0750 ml sweet chilli dipping sauce for chicken
*u00a01 cup water
*u00a01 tbsp tabasco
*u00a02 tbsp cilantro, chopped
Method
*u00a0Trim off excess fat from the thigh and slice it into quarter inch strips
*u00a0Mix the dry ingredients together
*u00a0Mix all the wet ingredients together
*u00a0Add the dry mix to the wet mix with a hand blender
*u00a0For the pakoda batter, mix 200g wet preparation and 3 tbsp dry mix
*u00a0Coat the chicken pieces in this batter and crisp fry
*u00a0On a kitchen towel, place the pakoda let the excess oil drain
*u00a0For the dip, whisk the ingredients till it thickens
*u00a0Garnish with fresh cilantro
*u00a0Serve with chaat masala, cucumber lime wedges u00a0
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