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Chicken Pakordas (Fried Dumplings/Fritters)

Serves : 8

This is a Hakka Chinese recipe which is extremely popular.  Chicken pakordas are very filling because of the gram flour and chicken combination. This dish is usually served as an appetizer with noodles or rice and some sort of meat with gravy such as Manchurian Chicken.  It can be made spicier by adding more green chillies. Garnish with lemon wedges and enjoy.

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What you Need :

For the Marinade:
1 cup boneless chicken legs cut into tiny pieces
1 tsp ginger
1 tsp garlic
1 tsp garam masala
1 tbsp lemon juice
Salt to taste

For the batter:
1 cup gram flour
2 tbsp rice flour
1/4 tsp red food colouring
1/2 tsp carom seeds
1 tsp coriander powder
1 tsp red chilli powder
1/4 tsp baking powder
1 green chilli chopped
2 tbsps cilantro chopped
1/2 tsp canola oil
Salt to taste
A couple of tbsps of water to mix the batter

How To:

1.       Mix all the ingredients for the marinade together and keep aside for 30 mins.
2.       Make the batter by mixing all the ingredients together and adding a few tablespoons of water. The batter should not be runny, instead it should be thick like pancake batter.
3.       Heat Canola oil for frying in a wok on medium heat.
4.       Mix the marinade with the batter.
5.       Take a tbsp of batter at a time and pour into the wok. Make 10 pakordas at a time.
6.       Use a slotted spoon and keep turning over so that they cook evenly.
7.       Fry for about 7 mins until the exterior of the pakordas becomes crispy.
8.       Drain on a paper towel and serve hot with some lemon wedges.

ENJOY!

"Cooking is like love; it should be entered into with abandon, or not at all"- Harriet Van Horne

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