I learned this recipe from my mother. Though I don’t prepare this dish often, when it is prepared, it will be finished very fast.
Boneless Chicken: 500 gms
Corn Flour:2 tablespoons
Besan Powder (Gram Flour): 3 tablespoons
Salt: as per taste
Chilli Powder: 1/2 tablespoon (adjust as per taste)
Coriander Powder: 1/2 tablespoon (adjust as per taste)
Ginger Garlic Paste: 1 tablespoon
Garam Masala Powder: 1 teaspoon
Food Colour: 1 pinch (Optional)
Oil: to fry pakoda
Lime: 1/2 piece
1. Take boneless chicken in a vessel. Add salt, chilli powder, coriander powder, ginger garlic paste, garam masala powder and food colour. Keep aside for 10 minutes.
2. Add besan and corn flours to the marinated chicken. Mix well until the flours coat chicken pieces well. Add egg yolk, combine well and keep aside for 30 minutes.
3. Heat oil in a heavy bottom wok. Deep fry the marinated chicken pieces without over-crowding the wok. Scoop the fried pakoda on to an absorbent paper.
4. Sprinkle lime juice and serve hot.