Chicken Parmesan Pakoras

About Chicken Parmesan Pakoras

Ingredients

• Boneless chicken breasts, cut into 1/2 inch pieces 200 gms
• Parmesan cheese powder 2 tbsps
• Canola oil for deep-frying
• Ginger-garlic paste 2 tsps
• Mustard paste 1 tsp
• Red chilli flakes ½ tsp
• Fresh coriander leaves, chopped 1 tsp
• Cornflour 2 tbsps
• Egg 1
• Salt to taste
• Black peppercorns, crushed to taste
• Tomato ketchup to serve

How to Make Chicken Parmesan Pakoras (Stepwise Photos)

Method

1. Heat sufficient canola oil in a kadai.
2. Mix together chicken pieces, ginger-garlic paste, mustard paste, parmesan cheese powder, chilli flakes, coriander leaves, cornflour, egg, salt and crushed peppercorns in a mixing bowl.
3. Put the marinated chicken pieces in hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
4. Arrange them on a serving platter and serve hot with a bowl of tomato ketchup.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps