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
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 Vegan Tofu Omelette - SK Khazana Chicken Cutlets in Lettuce Wraps Prawns Inteha Chilli Wings
Chicken Keema Pakora Recipe Card
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.
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.
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