How to make Chicken Keema Pakora - 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 : Mutton Mince, Eggs (अंडे)

Cuisine : Indian

Course : Snacks and Starters

Chicken Keema Pakora Recipe Card

Chicken Keema Pakora
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Chicken Keema Pakora checkout Seekh Kabab, Parsi Mutton Cutlets, Masala Keema Roll, Masala Keema Buns . You can also find more Snacks and Starters recipes like Thai Fish in Banana Leaf, Rice Balls With Sesame, Tostadas With Vegetables And Corn, Gobhi Angar.

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 10

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Chicken Keema Pakora Recipe

  • Mutton Mince 200 grams

  • Eggs 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.