RECIPE-:CHICKEN PAKODA

Batch Size 10

S. No. INGRIDENTS PROCESS/SPECIFICATION Batch Qty (Kg)

MARINADE
1 CHICKEN BONELESS (BREAST) 2.941
2 KASHMIRI RED CHILLI POWDER 0.353
3 TURMERIC POWDER 0.024
4 GARAM MASALA POWDER 0.035
5 BLACK PEPPER POWDER 0.035
6 GINGER GARLIC PASTE 0.118
7 SALT
8 LIME JUICE 0.176
COATING
9 BESAN 0.353
10 RICE FLOUR FINE POWDER 0.176
11 CORNSTARCH 0.176
FRYING
12 REFINED OIL FOR DEEP FRYING 5.882
13 GREEN GHILLI SLIT 0.118
14 CURRY LEAVES WHOLE 0.118
15 CHAAT MASALA GARNISH 0.059
TOTAL 10.612
YIELD 10.000

METHOD
Marinate The Chicken
Wash chicken breasts and pat them dry using a kitchen tissue.
Cut them into inch cubes using a sharp knife.
Add chicken cubes, chili powder, turmeric powder, garam masala powder, pepper
powder, ginger garlic paste, salt, and lime juice to a medium-size mixing bowl and
mix everything well.

Cover the bowl with a lid and refrigerate for 1 hour for the chicken to marinate.
Coat The Chicken
Take out the bowl from the refrigerator and add chickpea flour, rice flour,
cornstarch, and egg white and mix well.
Fry The Chicken Pakora
Heat vegetable oil for frying in a pan over medium-high heat.
Once the oil is hot, reduce the heat to medium.
Drop half of the chicken pieces one by one in the hot oil and fry until slightly
browned and cooked from the inside (6-8 minutes).
Keep stirring while frying so that they fry evenly from all sides.
 Drain on a plate lined with kitchen tissue.
Fry the other half of the chicken pieces similarly.
Double Fry The Chicken Pakora
Now increase the heat to high and heat the oil until it is very hot.
Drop pakoras in small batches (2-3 batches) in the hot oil and fry on high heat
until they are crispy and golden brown.
Drain on a plate lined with kitchen tissue.
Serve The Pakoda
Add curry leaves to a metal mesh strainer and fry in hot oil until crispy. Drain on
the plate with the chicken.
Similarly, fry green chilies for a few seconds.
Immediately sprinkle chaat masala over the pakora and toss well.
Serve hot with coriander mint chutney or ketchup.
 Percentage
Input %

27.72
3.33
0.22
0.33
0.33
1.11

1.66

3.33
1.66
1.66

55.43
1.11
1.11
0.55
100.00
94.24

tissue.

m masala powder, pepper

dium-size mixing bowl and

the chicken to marinate.

ea flour, rice flour,

heat.

and fry until slightly

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very hot.
il and fry on high heat

oil until crispy. Drain on

toss well.