Monday, February 18, 2013

Chicken Pakoda

Chicken pakoda
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
1 egg
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.

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