Description
You can follow my recipe to make super easy and delicious Chicken Keema Pakoda. Adjust spices based on your preference and make these Chicken Keema Pakodas just within 30 minutes to enjoy with a cup of Tea or Coffee!
Ingredients
Units
Scale
- 250g Chicken Keema
- 75g Besan aka Gram Flour (1/2 Cup)
- 1 Egg
- 4 Green Chili
- 1/4 cup Coriander leaves (optional)
- 1 Onion
- 1 Tbsp. Garlic Paste
- 1/2 Tsp. Kashmiri Chili Powder
- 1/4 Tsp. Turmeric Powder
- 1/4 Tsp. Roasted Cumin Powder
- 1/4 Tsp. Garam Masala Powder
- 1 Tsp. Salt
- 1/4 Tsp. Baking Soda
- 1 cup Water
- Vegetable Oil for deep frying (as needed)
Instructions
- All the ingredients must be at room temperature.
- Chop the Onion as well as the Green Chilis.
- If using Coriander leaves, chop those as well.
- Take Chicken Keema in a bowl.
- Now add chopped onion, green chilies, and also coriander leaves.
- Add Red Chili Powder, Roasted Cumin Powder, Garam Masala Powder, and also Turmeric Powder.
- Now add the extract of the Garlic paste.
- Now add the baking soda followed by half of the salt.
- Mix everything.
- Once mixed, add the egg and mix.
- Now add the Besan and keep mixing.
- Ideally, the moisture coming from the chicken and veggies would be enough to make the batter.
- Make a thick flowing batter that is ideal for making pakodas. Do not make the batter runny or extremely tight.
- Check and if needed adjust Salt.
- Once mixed, add 1 Tsp. Oil to this batter and mix.
- Now keep this batter for 15 minutes before frying.
- Heat the oil in a pan.
- Once heated, reduce the flame and keep it medium.
- First, pour a small spoonful of batter to check whether the pakoda coming out well or not.
- Once checked, drop around 1.5 Tbsp. for each pakoda in the hot oil.
- I fry around 8-10 in one go.
- Once fried from one side (turned golden Brown in color); flip the fritters and fry the other side as well.
- Turn over a few times while frying the fritters to avoid over-frying or under-frying.
- Once properly fried, strain with a strainer and place them over some kitchen tissue to remove extra oil.
- Serve Chicken Keema Pakoda hot with your choice of condiment. I prefer ketchup and a cup of Coffee.
Notes
- Keep all the ingredients at room temperature.
- Adjust spices based on your preference.
- Baking Soda makes Chicken Pakoda crispy; you can skip it though.
- Coriander leaves are optional too. They are for added flavor.
- Keep the heat medium all through while frying.
- Do not overfry or underfry Pakodas.
- Prep Time: 15min
- Cook Time: 15min
- Category: Snack, Chicken
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 5 Pakodas per person
- Calories: 269
- Sugar: 2.9g
- Sodium: 605mg
- Fat: 17.2g
- Saturated Fat: 3.1g
- Carbohydrates: 12.4g
- Fiber: 2.5g
- Protein: 15.7g
- Cholesterol: 65mg
