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
- Put onion, garlic, green chillies and coriander leaves along with 90 ml water in a mixer and grind to a smooth paste.
- 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.
- Add the remaining water and mix well to form a thick paste.
- Cut the chicken into bite sized pieces and gently mix into the paste until the pieces are fully coated.
- 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.
- Fry the pakoras on low heat for 10 to 15 minutes or till done on both sides.
- Remove with a perforated spoon and drain on an absorbent paper.
- 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
- 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.
- Pour enough oil into a small frying pan to enable you to shallow fry the bhajia
- 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.
- Check the heat of the oil by placing a drop of batter into the pan. The batter should sizzle and rise to the surface.
- 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