Pakora (‘pakva‘ to mean cooked and ‘vaṭa‘ to mean a small lump) are a classic Indian/Pakistani snack, often produced as so-called ‘street food.’ The dish probably comes from the Punjab due to the fact that it is a hugely popular element in British-Indian cuisine (BIC), and many cooks entering the UK in the 1960s, during the emergence of Indian restaurants, were from that area.
Making murgh (chicken) pakora is a cinch. The recipe given here is from the popular YouTube channel Latif’s Inspired. We always trust Latif to give us proper versions of BIC.
Murgh pakora
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Loading...Ingredients
- For the marinade:
- 500g chicken cut into large dice
- 2 tsp ginger-garlic paste
- 1 tsp salt
- 0.5 tsp numeric
- 1 tsp chilli powder
- 1 tsp coriander, ground
- 0.5 tsp cumin, ground
- Juice of half a lemon
- For the batter:
- 60g (half cup) gram (chickpea) flour
- 60g (half cup) plain flour
- 1 tsp ginger-garlic paste
- Half tsp salt
- Half tsp turmeric
- Half tsp chilli powder
- Half tsp curry powder
- 1 tsp fennel seeds
- 180ml (3/4 cup) water
Instructions
Combine the marinate ingredients and refrigerate for 2 hours.
Heat a fryer to 170˚C to ensure that the chicken cooks without burning the batter.
Whisk together the batter ingredients. Add the marinated chicken to the batter and mix to coat.
Fry in the fryer for about 4 minutes. 10 mins if shallow frying in a pan.
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