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Ingredients:
Chicken Fillet 1Kg cut into strips
Marination:
1/2 Tsp Black Pepper
1 Tbsp Vinegar
1/2 Tsp Ginger and Garlic Each
1/2 Tsp Salt (Adjust per taste)
Flour Batter
1 Cup Gram Flour (Besan)
1 Tbsp Corn Flour
1 Egg
1 Tbsp Plain Flour
1/2 Tsp Ginger
2 Tbsp Fresh Coriander
1 Chopped Chilli
1/2 Tsp Chilli Flakes
1 Tsp Coriander Powder
1 Tsp Cumin Powder
1 Tsp Carom Powder
1 Tsp Kashmiri Red Chilli
Red Food Colouring
1 Tbsp Tandoori Masala
Lemon juice – Half lemon used
Add warm water to make a smooth thick Batter
Oil should be at the correct temperature before you add in the pakoras, don’t overcrowd the pan as well.. Oil should be medium hot. You can check by dropping a small amount of the batter into the oil, should instantly sizzle and float up to the surface.
Deep Fry till golden and crispy
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Credit to @Bazealous for music
