Lacha Chicken Pakora Recipe:
Lacha Chicken Pakora:
Lacha Chicken Pakora is a delectable and crispy dish perfect for Ramzan or any special occasion. It's essentially marinated chicken strips coated in a flavorful batter and deep-fried to golden perfection. To make this easy homemade recipe, start by marinating chicken breast strips with yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, and salt for about 30 minutes. Meanwhile, prepare the batter by mixing chickpea flour (besan), rice flour, cornstarch, baking powder, spices (like chili powder, turmeric, cumin powder), chopped cilantro, and water to form a smooth consistency.
Dip the marinated chicken strips into the batter, ensuring they're fully coated. Then, gently pull apart the strips to create a lacha or layered effect. Deep-fry the coated chicken strips in hot oil until they turn crispy and golden brown. Serve the lacha chicken pakoras hot with mint chutney or your favorite dipping sauce.
This dish offers a delightful combination of juicy chicken and crunchy coating with a burst of spices in every bite. It's a crowd-pleaser and an excellent addition to any iftar spread during Ramadan or any festive gathering. Enjoy the tantalizing flavors of lacha chicken pakora as a savory snack or appetizer!
How To Make Lacha Chicken Pakora:
Sure, here's a basic recipe for Lacha Chicken Pakora:
Ingredients:
- 500 grams boneless chicken, cut into thin strips
- 1 cup gram flour (besan)
- 2 tablespoons rice flour
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 1 teaspoon coriander powder
- Salt to taste
- Potato 4 cut into small slice.
- 2 tablespoons lemon juice
- 2 tablespoons chopped coriander leaves
- Oil for frying
Instructions:
1. Potato cut into small slices.
2. In a bowl, mix together gram flour, rice flour, ginger-garlic paste, red chili powder, turmeric powder, garam masala powder, coriander powder, salt, and lemon juice to make a smooth batter. Add a little water if needed to achieve the right consistency.
3. Add the chicken strips to the batter and mix well, ensuring the chicken is evenly coated with the batter.
4. Heat oil in a deep pan or kadhai for frying.
5. Once the oil is hot, carefully drop the chicken strips into the oil one by one. Fry in batches to avoid overcrowding the pan.
6. Fry the chicken pakoras until they are golden brown and crispy, turning them occasionally for even cooking.
7. Once done, remove the chicken pakoras from the oil using a slotted spoon and drain them on paper towels to remove excess oil.
8. Garnish with chopped coriander leaves and serve hot with your favorite dipping sauce or chutney.
Enjoy your delicious Lacha Chicken Pakoras!
