Delicious crunchy Indian starter, serve with minted yogurt and mango chutney
20 - 25minutes
10 - 12minutes
- 3 tbsp of Natural Yogurt
- 1 clove of Garlic (finely sliced)
- 1 Green Chiili (finely sliced on the angle)
- 1 Red Onion (peeled and finely sliced)
- 1 tbsp of Curry Leaves
- 1 tsp of Chilli Powder
- 4 Chicken Thighs (Cut into strips)
- 1 tsp of Ground Coriander
- 5 tbsp of Plain Flour
- 1 tsp of Tumeric
- 1 tsp of Cumin
- 1 tsp of Garam Masala
- 1 Pinch of Sea Salt (to taste)
- 1 Small Handful of Coriander
- 500 ml of Vegetable Oil (for frying)
- Preheat the fryer to 190C. Pop all the spices into a bowl and mix well, then add in the sliced onion, chilli, garlic and a handful of roughly chopped coriander, plain flour and mix well.
- Add in the chicken strips, a pinch of salt and the yogurt, mix well to bind to a batter consistency.
- Drop spoonfuls of the pakora batter into the fryer and allow to cook for 6/8 minutes until nicely browned, do this in batches as not to drop the fryer temperature, serve with mango chutney and yogurt.
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