Chicken or Turkey Pakoras
These delicious pakoras can be made with cooked or raw meat and therefore it is an excellent and unusual way to use left over Christmas turkey or roast chicken. Raw chicken breast has been used for the recipe below as they remain more succulent than cooked meat.
150 ml/5 fl oz water
1 medium size onion , coarsely chopped
2-3 cloves garlic, peeled and coarsely chopped
1-2 fresh green chillies coarsely chopped; remove the seeds if you prefer a mild flavour
2 tsps chopped coriander leaves
125g / 5 oz besan or gram flour/ chick pea flour sieved
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp garam masala
1/2 tsp chilli powder
1 tsp salt or to taste
Pinch of bicarbonate of soda
325g/12oz fresh, boneless and skinless chicken or turkey breast
Oil for deep frying
Prepare the meat, by cutting into cubes, wash it
and keep aside.
Mix the chopped onion, chopped garlic, chopped coriander leaves green chillies, ground coriander, cumin, chilli powder, garam masala and salt.
Sieve the soda bicarb with the besan and add the onion, garlic, green chilli mix to the flour. Add the prepared chicken pieces and add water a little at a time till you get a stiff, wet dough.
Place a kadai and add the oil for deep-frying. When the oil is smoking hot add small pieces of the dough and fry until the pakoras are golden brown in colour. Remove from oil and strain on paper till the oil drains.
Serve with mint chutney or tomato sauce.