A sip of hot tea along with hot chicken pakodas on a cool, rainy evening is something we all like. For those beautiful days...enjoy these pakodas.
500 gram chicken kheema/minced
1 medium size onion, chopped
2 tablespoon corn flour
Salt to taste
A handful coriander leaves, chopped
1-2 green chilies, chopped
1 tablespoon black pepper powder
Oil for frying
- Mix the minced chicken with onion, egg, cornflour, salt, coriander leaves, green chilies and pepper.
- Heat oil in a wok, and using a teaspoon, spoon out the chicken mix little by little. Drop carefully into the hot oil and deep fry until golden brown. Using a slotted spoon drain on to a paper napkin.
- Serve hot with tomato sauce.