Ramadan Special Extra Crispy chicken lacha pakora recipe / Crispy chicken lacha pakora

chickpea flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and adds a nutty flavor.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein option.

rice flour

🥗Healthier: almond flour

💰Cheaper: cornstarch

Cornstarch provides a similar crispy texture.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Bell peppers provide a milder flavor.

Welcome to the cooking channel.

Introduce the recipe for crispy chicken lacha pakora, perfect for Ramadan.

Prepare chicken by cutting it into small pieces.

Marinate chicken with juice of 1 medium lemon, ensuring it's evenly coated.

Add spices: 1 teaspoon crushed whole coriander, 1/2 teaspoon garam masala, 1 teaspoon red chili powder, 1/2 teaspoon salt, 1 teaspoon crushed cumin, and 1/2 teaspoon crushed black pepper to the chicken.

Add 1/2 teaspoon turmeric powder and 2 finely chopped green chilies to the chicken.

Mix all the spices thoroughly into the chicken.

Add 2 tablespoons of besan to the marinated chicken and mix well.

Add 1 teaspoon of butter and a little water to adjust the consistency.

Let the chicken marinate for 20 minutes.

While marinating, prepare the potatoes by washing and soaking them in water to prevent discoloration.

Grate the potatoes into long strips, ensuring they are not too thick.

Rinse the grated potatoes 2-3 times to remove excess starch, which helps in achieving crispiness.

Squeeze out excess water from the grated potatoes and place them in a bowl.

Add 1 teaspoon of red chili powder, 1/2 teaspoon of salt, and 2 tablespoons of cornflour to the grated potatoes.

Mix all the ingredients for the potatoes thoroughly without adding water.

Take a small portion of the potato mixture and spread it out in your hand.

Place a piece of marinated chicken in the center of the potato mixture and wrap the potato around it.

Heat oil in a pan on low-medium flame for frying the pakoras.

Carefully add the pakoras to the hot oil, ensuring they are not overcrowded.

Fry the pakoras for 2-3 minutes on one side before flipping them over.

Fry until they are golden brown and crispy, about 3-4 minutes on each side.

Once fried, remove the pakoras from the oil and place them on a plate to drain excess oil.

Show the final crispy chicken lacha pakora and encourage viewers to try the recipe.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens