Elements:
★2 regular size boned chicken breasts, washed
★and finely cut
★tbsp ginger paste
★1 tsp garlic paste
★1/2 tsp garam masala powder
★1/2 tsp salt
★5 inexperienced chili pepper, finely cut
★1 tbsp juice
★1 medium onion, finely cut (optional)
★1 tbsp finely cut cilantro
★2 tbsp gram flour
★Oil to fry
(Directions)
steep the chicken with ginger, garlic, garam masala and juice. Keep aside for two hours (can even be marinated long, or within the morning to fry within the afternoon/evening, therein case, add juice a number of hours before frying).
Add the salt, inexperienced chili pepper, cilantro and onions (if desired) and blend.
Add gram flour and blend well. Divide into balls.
Heat oil and deep fry on medium heat. (I sometimes prick the balls with a fork throughout sauteing to make sure that the pakora is equally overdone on the within yet.) the colour ought to be a lightweight golden brown.
Serve hot.
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