Chicken Bajra Pakoda

Instructions

1. 1

   Marinate the Chicken

   • In a mixing bowl, combine the chicken pieces, ginger-garlic paste, lemon juice, 0.5 tsp of the red chili powder, 0.25 tsp of the turmeric powder, and 0.5 tsp of the salt.
   • Mix thoroughly to ensure each piece of chicken is well-coated.
   • Cover the bowl and let the chicken marinate for at least 15-20 minutes at room temperature.
2. 2

   Prepare the Pakoda Batter

   • In a separate large bowl, whisk together the bajra flour, besan, the remaining red chili powder, remaining turmeric powder, garam masala, ajwain, and remaining salt.
   • Add the thinly sliced onion, chopped green chilies, and chopped coriander leaves to the dry flour mixture. Toss to combine.
3. 3

   Combine Chicken and Batter

   • Add the marinated chicken pieces to the flour and onion mixture. Mix well to coat the chicken with the dry ingredients.
   • Gradually add water, a tablespoon at a time, mixing until you achieve a very thick batter that clings to the chicken pieces. Do not make the batter runny.
4. 4

   Deep Fry the Pakodas

   • Heat the oil in a kadai or deep pan over medium-high heat until it reaches approximately 175°C (350°F). To test, drop a small bit of batter into the oil; it should sizzle and rise to the surface without browning too quickly.
   • Carefully drop individual batter-coated chicken pieces into the hot oil. Do not overcrowd the pan; fry in 2-3 batches.
   • Fry for 5-7 minutes, turning occasionally, until the pakodas are a deep golden brown, crispy on the outside, and the chicken is fully cooked inside.
   • Using a slotted spoon, remove the pakodas from the oil and transfer them to a wire rack or a plate lined with paper towels to drain excess oil.
5. 5

   Serve Hot

   • Serve the Chicken Bajra Pakodas immediately while they are hot and crispy.
   • Pair with mint chutney, tamarind chutney, or your favorite dipping sauce.