How to make Chicken Keema Pakora Recipe - CHicken mince mixed with egg, gram flour and other masalas, shaped into pakoras and deep fried.

This recipe is contributed by Member Arnab Majumdar.

Main Ingredients : Chicken mince (चिकन कीमा), Ginger (अदरक)

Cuisine : Punjabi

Course : Snack

Chicken Keema Pakora

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Chicken Keema Pakora checkout Chicken Momos , Chicken Burger , Chicken Burger , Chicken Seekh Roll . You can also find more Snack recipes like Gingerbread People, Murgh Makhani Quesadillas, Baked Cheesy Potato Shells, Pepper Potato Tikki. Or try out these recipes from Punjabi Cuisine like Palak Aur Paneer Parantha, Matar Ka Parantha, Tamatar Me Paneer Bhurjee, Sukhi Metho Wadiyaan.

Chicken Keema Pakora Recipe Card

Chicken Keema Pakora
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Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 10

Level Of Cooking : Medium

Ingredients for Chicken Keema Pakora

  • Chicken mince 200 grams

  • Ginger chopped 1 inch piece

  • Onion chopped 1 medium

  • Eggs 2

  • Salt to taste

  • Red chilli powder 3/4 teaspoon

  • Green chillies chopped 2

  • Fresh coriander leaves chopped 2 tablespoons

  • Turmeric powder 1/4 teaspoon

  • Gram flour (besan) 2 tablespoons

  • Refined flour (maida) 2 tablespoons

  • Lemon juice 2 tablespoons

  • Oil to deep fry

Method

Step 1

Take minced chicken in a bowl. Add ginger, onion, eggs, salt, red chilli powder, green chillies, coriander leaves, turmeric powder, gram flour, refined flour and lemon juice and mix well.

Step 2

Heat sufficient oil in a kadai. Drop small portions of the batter into the oil with your fingers and deep fry on medium heat till golden and crisp.

Step 3

Drain and place them on an absorbent paper. Serve hot.

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