New Update
/sanjeev-kapoor/media/post_banners/b40599a224bee0aa7bdebc4adf67a6f760c5576eb976ac38c52b68428af24a61.jpg)
" frameborder="0" allowfullscreen>
Main Ingredients | Boneless chicken breasts, Split Bengal gram (chana dal) |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 26-30 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Chicken Dal Pakoda
- 250 grams Boneless chicken breasts
- 1 cup Split Bengal gram (chana dal)
- 1/2 cup Split black gram skinless (dhuli urad dal)
- 1/2 cup Split green gram skinless (dhuli moong dal)
- 1 tablespoon Lemon juice
- 1 tablespoon Red chilli powder
- to taste Salt
- 1 tablespoon Ginger-garlic paste
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1/2 teaspoon Turmeric powder
- 1/2 tablespoon Garam masala powder
- 1 teaspoon Red chilli powder
- for deep-frying Oil
- for dusting Rice flour
Method
- Cut chicken into strips and marinate with lemon juice, red chilli powder, salt and ginger-garlic paste. Mix well and set aside for 15-20 minutes.
- Combine Bengal gram, black gram and green gram in a blender jar and blend into a thick paste using water if required.
- Combine the blended paste, coriander powder, cumin powder, turmeric powder, garam masala powder, red chilli powder and salt in a bowl and mix well.
- Heat sufficient oil in a kadai. Spread rice flour on a plate.
- Dust the marinated chicken strips in the flour and coat well with the gram paste mixture. Deep-fry in hot oil till golden. Drain on absorbent paper.
- Serve hot.
Nutrition Info
Calories | 2064 |
Carbohydrates | 243.3 |
Protein | 156.4 |
Fat | 51.8 |
Other Fiber | Fiber - 54gm |
Advertisment