Rajasthani Chicken Pakora

Instructions

1. 1

   Marinate the Chicken

   • In a mixing bowl, combine the chicken pieces with ginger-garlic paste, lemon juice, 1 tsp red chili powder, turmeric powder, garam masala, and 1 tsp salt.
   • Mix thoroughly to ensure each piece is evenly coated.
   • Cover and let it marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.
2. 2

   Prepare the Batter

   • In a separate large bowl, whisk together the besan, rice flour, ajwain, the remaining 1 tsp red chili powder, coriander powder, hing, baking soda, and the remaining 1 tsp salt.
   • Gradually pour in the water while whisking continuously to form a thick, smooth, and lump-free batter. The consistency should be similar to thick pancake batter, able to coat the back of a spoon.
3. 3

   Heat Oil for Frying

   • Pour oil into a heavy-bottomed kadai or deep pan, ensuring it's about 2-3 inches deep. Heat over medium-high heat until it reaches approximately 175°C (350°F).
   • To test if the oil is ready without a thermometer, drop a small amount of batter into it. If it sizzles and rises to the surface immediately without browning too quickly, the oil is at the perfect temperature.
4. 4

   Coat and Fry the Pakoras

   • Dip each marinated chicken piece into the batter, ensuring it is fully and evenly coated.
   • Carefully slide the battered chicken pieces into the hot oil, one by one. Fry in small batches of 5-6 pieces to avoid overcrowding the pan and lowering the oil temperature.
   • Fry for 6-8 minutes, turning them occasionally, until they are a deep golden brown and crispy on all sides. The chicken should be cooked through.
5. 5

   Drain and Serve

   • Once cooked, use a slotted spoon to remove the pakoras from the oil.
   • Place them on a wire rack or a plate lined with paper towels to drain any excess oil. This helps them stay crispy.
   • While the pakoras are still hot, sprinkle them generously with chaat masala.
   • Serve immediately with green mint-coriander chutney or tomato ketchup for the best taste and texture.