1.Chicken Pakoras


   Serves: 4 as a snack




  • 325g boneless chicken or turkey breast
  • 1 onion, chopped
  • 3 flakes garlic, chopped
  • 2 green chillies, chopped
  • 20g coriander leaves, chopped
  • 150ml water
  • 125g Butterfly Gram flour, sieved
  • 1 tsp. coriander powder
  • 1 tsp. cummin powder
  • ½ tsp. garam masala powder
  • ½ tsp. chili powder
  • 1 tsp. salt or to taste
  • A pinch of soda bicarbonate




  1. Put onion, garlic, green chillies and coriander leaves along with 90 ml water in a mixer and grind to a smooth paste. 
  2. In a large bowl, mix the Butterfly Gram flour, coriander powder, cummin powder, garam masala powder, chili powder, salt and soda bicarbonate well. Add the ground masala paste and mix thoroughly.
  3. Add the remaining water and mix well to form a thick paste.
  4. Cut the chicken into bite sized pieces and gently mix into the paste until the pieces are fully coated.
  5. Heat oil in a kadai over medium heat. And using a tablespoon, drop one piece of the masala-coated chicken at a time into the hot oil.
  6. Fry the pakoras on low heat for 10 to 15 minutes or till done on both sides.
  7. Remove with a perforated spoon and drain on an absorbent paper.
  8. Serve hot with tomato sauce or green chutney.

2.Butterfly Gram flour Maru Bhajia

    Serves: 2 as a snack




  • light tasting vegetable oil
  • 1 medium sized floury potato

For the batter

  • 75 grams Butterfly Gram flour
  • 5 grams corn flour
  • 2 tbsp. lemon juice
  • 1 small green chilly, finely chopped
  • 5 grams root ginger, peeled and grated
  • 3 cloves garlic, crushed
  • 1 tsp salt
  • 1/2 tsp. turmeric
  • 1/2 tsp. chili powder
  • 1 small handful of coriander, finely chopped
  • 25 millilitres water


  1. Peel the potato and slice it very thinly – the thinner the better (aim for 1 millimetre slices).  The aim is to cook the potatoes without burning the batter.
  2. Pour enough oil into a small frying pan to enable you to shallow fry the bhajia
  3. In a small bowl, mix all of the batter ingredients to create a thick batter.  It should be so thick that it doesn’t drop off a spoon unaided.
  4. Check the heat of the oil by placing a drop of batter into the pan.  The batter should sizzle and rise to the surface.  
  5. Once the oil is hot enough, dip a few slices of potato in the batter and fry until crispy and golden brown.



      6. Place the bhajias on a dish covered with a piece of kitchen roll and

          let the oil drain.

      7. Serve immediately with tomato sauce or tamarind chutney