Serves: 20
Total Calories: 162
1. In a food processor or a blender, process together the onion, ginger, garlic, and chili peppers until minced. Then add the yogurt, lime juice, oil, garam masala, and salt, and process until smooth. Transfer to a medium bowl. Add the chicken and mix until all the pieces are fully coated with the mixture. Cover and marinate at least 4 and up to 24 in the refrigerator.
2. Prepare the chaat masala and the basic batter. Bring the chicken to room temperature, then mix it into the pakora batter along with the rice flour.
3. Heat the oil and fry the chicken as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). You can fry just once, but for the best flavor and texture, let cool, then refry in hot oil until heated through. Transfer to paper towels again. Sprinkle with the chaat masala and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Marinated Chicken Pakora Fritters recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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