Recipe: Fried Chicken Kebab / Chicken Pakoda (Fritters)

This is a quick and easy recipe if you suddenly have someone dropping in for an evening snack or you have just decided to treat yourself and your family.

Ingredients:
1/2 kilo chicken
1 or 2 eggs (depending on size)
2 tsps ginger garlic paste
1/2 tsp soya sauce
Cornflour to make the batter
chilli sauce to taste
salt to taste
1-2 tsps of rava (semolina) - if you want more of a crunch to the taste.
Vegetable oil to fry
Chopped corriander to garnish

Method:
Make a batter with the eggs, ginger garlic paste, sauces, salt, cornflour and the rava if you are using it. It needs to be a thick consistency where it will give a good coating to the pieces.

Wash the chicken and pat dry. You can use either bite sized bits of boneless chicken which will go well as an appetiser or with drinks or use smaller pieces of chicken with the bone in them.

Marinate chicken in the batter for at least 30 minutes.

In a deep pan, heat oil till very hot.
Deep fry chicken pieces, turning gently half way through.

Note:
Deep frying will give a nice crispy texture.
You can shallow fry it, but then make sure you use thinner pieces of chicken and use less batter on the pieces, else it will turn into a soggy mess.

Serve garnished with Corriander leaves.

Variations:

This recipe can also be used with large sized prawns or bite sized pieces of boneless fish for seafood versions or cauliflower or paneer for a vegetarian version.

Marinate prawns or fish for 15-20 mins in a light mixture of 1/4 tsp salt + 1/4 tsp turmeric powder + 1/2 tsp vinegar, then use this marinade and continue as above.

For cauliflower/paneer, follow the same recipe.

If you want to marinate it overnight, then don't add the eggs, until just before frying, else it will lose its crispiness.

Note : the egg will cause the oil to froth when you start to fry, leave enough depth between the oil and the top of the pan