Crispy Chicken Dumplings Recipe
A vegetarian Indian recipe with boneless chicken, -/2 teaspoons ginger garlic paste, -/2 teaspoons red chilli powder. Ready in 35 min, serves 1.
Curated byAarav Mehta🇮🇳
Instructions
12 steps- 1
To begin making the Crispy Chicken Pakoda Recipe, clean and wash chicken pieces well
boneless chicken(300 grams) - 2
Add chicken pieces, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, pepper powder, salt to taste into a large bowl and mix well to combine
boneless chicken(300 grams)-/2 teaspoons ginger garlic paste(1)-/2 teaspoons red chilli powder(1)coriander powder (dhania)(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)black pepper powder(1/2 teaspoon)salt - to taste - 3
Next add gram flour, corn flour, and mix again to coat all chicken pieces well
boneless chicken(300 grams)gram flour (besan)(1 tablespoon)corn flour(1 tablespoon) - 4
finally add the egg and mix again
- 5
Cover and let it sit in the fridge to marinate for about 15 minutes
- 6
Heat oil in a Pan for deep frying, on a medium flame
sunflower oil - to deep fry - 7
Add a handful of chicken pieces into the oil separately
boneless chicken(300 grams) - 8
Do not over crowd the kadai
- 9
Remove from oil when cooked well and crisp and drain excess oil on kitchen towel
- 10
Repeat deep frying all the chicken pieces in batches
boneless chicken(300 grams)sunflower oil - to deep fry - 11
At last slit green chilies and curry leaves into the oil and mix with the deep fried Chicken Pakoda and serve hot
boneless chicken(300 grams)green chillies - slit(2)sprig curry leaves(2)sunflower oil - to deep fry - 12
Serve Crispy Chicken Pakoda immediately with tomato sauce or any delicious dip like Mirchicha Chatka or Peanut Chilli Dipping Sauce during tea time
boneless chicken(300 grams)-/2 teaspoons red chilli powder(1)
Rate this recipe
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Crispy Chicken Dumplings Recipe
A vegetarian Indian recipe with boneless chicken, -/2 teaspoons ginger garlic paste, -/2 teaspoons red chilli powder. Ready in 35 min, serves 1.
Curated byAarav Mehta🇮🇳
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Directions
12 steps- 1
To begin making the Crispy Chicken Pakoda Recipe, clean and wash chicken pieces well
boneless chicken(300 grams) - 2
Add chicken pieces, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, pepper powder, salt to taste into a large bowl and mix well to combine
boneless chicken(300 grams)-/2 teaspoons ginger garlic paste(1)-/2 teaspoons red chilli powder(1)coriander powder (dhania)(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)black pepper powder(1/2 teaspoon)salt - to taste - 3
Next add gram flour, corn flour, and mix again to coat all chicken pieces well
boneless chicken(300 grams)gram flour (besan)(1 tablespoon)corn flour(1 tablespoon) - 4
finally add the egg and mix again
- 5
Cover and let it sit in the fridge to marinate for about 15 minutes
- 6
Heat oil in a Pan for deep frying, on a medium flame
sunflower oil - to deep fry - 7
Add a handful of chicken pieces into the oil separately
boneless chicken(300 grams) - 8
Do not over crowd the kadai
- 9
Remove from oil when cooked well and crisp and drain excess oil on kitchen towel
- 10
Repeat deep frying all the chicken pieces in batches
boneless chicken(300 grams)sunflower oil - to deep fry - 11
At last slit green chilies and curry leaves into the oil and mix with the deep fried Chicken Pakoda and serve hot
boneless chicken(300 grams)green chillies - slit(2)sprig curry leaves(2)sunflower oil - to deep fry - 12
Serve Crispy Chicken Pakoda immediately with tomato sauce or any delicious dip like Mirchicha Chatka or Peanut Chilli Dipping Sauce during tea time
boneless chicken(300 grams)-/2 teaspoons red chilli powder(1)
Rate this recipe
