Bengali chicken pakora recipe: Hello friends, if you are a chicken lover then you must love this Indian street food called fried chicken or Chicken pakora. “Bengali style Chicken pakora” is a crispy snack made by cube-sized chicken pieces. It is very popular in Kolkata a south Asian country like Bangladesh, Pakistan, Afganistan, India, etc. Today I am sharing the pure ‘Kolkata style chicken pakoda recipe’ with you.
Ingredients required to make Kolkata Style Chicken Pakora
Fresh Chicken pieces 400 grams
salt – as per taste
red chilli powder ½ tsp
turmeric powder ¼ tsp
1 ½ tsp ginger garlic paste
1/2 tsp grounded all spices powder
coriander seeds powder ½ tsp
Cornflour 3 tsp
All-purpose flour 3 tsp
Green chilli slice 1 tsp or as per taste
One egg white
Cooking oil for deep frying
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How to make Bengali Chicken Pakora
At first, take a medium-size bowl and add chicken pieces into it.
Wash the chicken pieces very well by freshwater.
Now add salt, red chilli powder, ginger-garlic paste, turmeric powder, coriander powder, and garam masala to chicken and mix them well by hand or spoon.
Add egg white, cornflour, all-purpose flour, sliced green chilli, and one tsp oil and mix them finely.
You can add food colour if fine red colour is required.
Now keep this mixture in a freeze for an hour to marinate it.
How to cook chicken pakora:
Take a kadhai for deep fry. Now take 2 cups vegetable oil in the kadhai and heating by medium flame.
Check the heat by adding a small portion from the chicken mixture in the oil. If the heat is enough then add chicken pieces one by one in the kadhai.
Budge the chicken pieces by cooking spud to fry all side very well.
Deep fry the chicken pieces up to golden red. If the pieces turned golden red then remove them on a kitchen paper to remove extra oil.
Your favorite dish is now ready to serve.
Please shear us your experience by comment after cooking this Bengali style chicken pakora recipe at your home.
To make this recipe perfect please follow these tips.
Make the chicken and spices mixture thick. If the mixture becomes thin, then the pakora will soften.
Check the oil is proper heat or not. If the heat of the oil is high then the pakoda will turn red without proper cooking inside them. And if the oil, not enough heat then the pakoda will soft.