TRADITIONAL CHICKEN PAKORA FRITTERS

Traditional Chicken Pakora Fritters image

Number Of Ingredients 15

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2 tablespoons Basic Ginger-Garlic Paste
2 1/2 to 3 pounds chicken, skinned and cut into serving pieces (discard the back and wings)
2 cups water
1 teaspoon Garam Masala
1/2 teaspoon salt or to taste
1/2 teaspoon Chaat Masala or store-bought
1 teaspoon dry-roasted and coarsely ground cumin seeds (see recipe)
__Dry-Roasting Spices ..........Click the Edit tab and select this entry to learn more.
1 recipe Basic Batter for Pakora Fritters
2 tablespoons minced fresh cilantro, including soft stems
1 tablespoon ground coriander
1 teaspoon ground cumin seeds
1/2 teaspoon , hot red pepper flake, , or to taste
1/2 teaspoon , coarsely ground ajwain, seeds
1 1/2 to 2 cups peanut oil for deep-frying

Steps:

1. Prepare the ginger-garlic paste. Then place the chicken, water, ginger-garlic paste, garam masala, and salt in a small saucepan and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan and simmer until the chicken is tender and all the water has been absorbed, 15 to 20 minutes. If the chicken cooks before the water dries up, uncover the pan and cook until the chicken is completely dry. Let cool, remove the bones and cut into smaller pieces, if you wish.2. Meanwhile, prepare the chaat masala and the dry-roasted cumin seeds. Then, prepare the basic batter, and mix in the cilantro, coriander, cumin, red pepper flakes, and ajwain seeds.3. Add the chicken to the batter. Heat the oil and fry the chicken as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). Transfer to a platter, sprinkle with the roasted cumin and chaat masala.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves