BUTTERMILK MASALA CHICKEN PAKODAS

Soaking the chicken in buttermilk tenderises it beautifully.

INGREDIENTS SERVES 3-4 PERSONS

1/2 LITER PLAIN BUTTERMILK

1 KG CHICKEN CUT INTO 10 PIECE WITH BONELESS, SKINLESS

Grind together to form a smooth paste-

2 GREEN CHILLIES STALK REMOVED FINELY CHOPPED

2 TBSP GARLIC AND GINGER PASTE

1 TSPNS CUMIN POWDER

1 TEAPSOON TURMERIC OR HALDI POWDER

2 TBSP GOOD QUALITY GARAM MASALA POWDER

1 TEAPSOON RED CHILLI POWDER

1.5 TEASPOONS SALT

For the batter combine just before frying-

2 CUPS BESAN OR CHICK PEA FLOUR

1/2 TEASPOON SALT

1/2 TEASPOON TURMERIC POWDER

MEDIUM WOK AND VEGETABLE OIL FOR FRYING

METHOD-

SOAK THE CHICKEN IN BUTTERMILK, COVER AND REFRIGERATE OVERNIGHT.

DRAIN CHICKEN FROM THE BUTTERMILK AND RESERVE BUTTERMILK. STEAM THE CHICKEN IN A PRESSURE COOKER FOR 1 WHISTLE ON A MEDIUM FLAME UNTIL PAR-COOKED. COOL COMPLETELY.

ADD THE GROUND MASALA PASTE TO THE WET BUT DRAINED CHICKEN PIECES AND MIX WELL SO IT COATS THE CHICKEN PIECES EVENLY.

COVER AND LET SIT IN A COOL PART OF THE KITCHEN FOR 1/2 AN HOUR.

ADD THE CHICK PEA FLOUR MIXTURE TO THE CHICKEN AND TOSS WELL TO COAT EACH PIECE. ADD SOME OF THE RESERVED BUTTERMILK TO ENSURE THE BATTER COVERS THE CHICKEN PIECES COMPLETELY.

HEAT ENOUGH OIL IN YOUR KADAI OR WOK TO COVER THE CHICKEN PIECES WHEN THEY FRY. HEAT THIS OIL ON A HIGH FLAME AND REDUCE TO MEDIUM JUST BEFORE YOU FRY THE PIECES.

FRY 1 PIECE UNTIL GOLDEN BROWN AND COOKED THROUGH. TASTE FOR SALT AND ADJUST SALT FOR BATTER IF REQUIRED. FRY 3-4 PIECES AT A TIME UNTIL GOLDEN BROWN.

SERVE WITH WEDGES OF LIME AND ONION RINGS.

MAKES A GREAT APPETISER AND CAN ALSO BE SERVED WITH A SIDE SALAD OR LENTILS AND RICE.

 

 

Gobi ke Pakore- Cauliflower Fritters

Cauliflower Pakoras- Cauliflower Fritter

Cauliflower Pakoras- Cauliflower Fritter

Ingredients

FOR THE FRITTERS

1/2 kg cauliflower head cuts into small florets with stem about 1.25 to 1.5 inches in length and 1 inch wide

Juice half a lime

1 teaspoon ginger garlic paste

1/4 teaspoon turmeric

2 tablespoons finely chopped fresh coriander or cilantro leaves

2 green chillies very finely chopped

FOR THE BATTER

1/2 cup chick pea flour or besan

2 tablespoons rice flour

1/2 teaspoon turmeric powder

1/2 teaspoon red chilli powder

1 teaspoon salt

Instructions

Heat a large saucepan of water on a high flame. When it reaches a boil immerse the cauliflower florets in the boiling water. Let sit 2 minutes, then drain completely.

Wash the cauliflower in cool running water and drain completely.

Combine the lime juice, coriander leaves, green chillies, turmeric, garlic ginger paste and salt. Toss well to coat all the florets. and let sit covered 20 minutes.

In a mixing bowl combine the ingredients for the batter. Using a tablespoon add the flours and spices to the cauliflower 2 tablespoons at a time. Stir well. Allow the flours to absorb the liquid in the florets. Keep adding flour until it clings to the cauliflower. Add water if required a tablespoon at a time.

Do not create a wet runny batter. You want the pakoras to be crispy. The more water you add the more oily and soft the fritter will be. Stop adding the flour once you have a thick sticky, clumpy batter. Taste for seasoning and adjust.

Heat 2.5 inches of oil in a small kadai or wok on high heat. When oil is hot but not smoking reduce flame to medium. Fry one pakora until golden brown. Drain and taste for doneness and salt.

Adjust salt in batter if required.

Repeat with remaining fritters. Serve warm with ketchup or a chutney of your choice.

http://www.taradeshpande.in/gobi-ke-pakore-cauliflower-fritters/