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Khorisa is an ethnic ingredient used in Assamese cuisine. Essentially, it is grated bamboo shoots in raw, fermented or pickled form.

Wednesday, February 9, 2011

Chicken Pakora

This is an all-time favorite snack of mine. Crunchy and soft, this is a must-try for all chicken lovers.

• 250 gram boneless chicken (cut into medium sized pieces)cleaned and washed
• One-two teaspoon corn flour
• Two-three tablespoon mustard oil (one may even use refined oil)
• Ginger
• Garlic
• Salt to taste
• 1/4th teaspoon turmeric powder
• Coriander leaves to garnish
• Chili powder (optional)

Marinate the chicken pieces with salt, a dash of mustard oil, turmeric powder, ginger-garlic paste (make a ginger-garlic paste beforehand) and keep them for about 2 hours (the more the better).
Heat the oil in a pan. Take the corn flour in a bowl and dip the chicken pieces into it and then fry them by turn. When they turn brownish and crispy, take them off the pan. Garnish with coriander leaves and serve real hot!

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