Crispy , Spicy and crunchy chicken pakora to serve for any occasion.
The key to get the crispiest chicken pakora is the way you make the batter. After too many failures, at last I have succeeded in making this batter. I have not used any raising agent to get the crispiness. Used the basic ingredients like gram flour , water , turmeric & salt.
I have used boneless chicken for this recipe. But with skinless chicken wings also the taste is awesome. First of all we begin by slicing the chicken breast in thin 1/2 inch strips. Not too big just the perfect to gobble up the entire pakora in your mouth. And then marinate the chicken in the tandoori spices. Keep it aside for about 10 minutes to marinate.
In the meantime prepare the batter. This is an important step for the cruncy & crispy chicken pakoda. The consistency of batter is thin. Can you see the layers created in the picture above. Well this is because of the thin batter.