Pakora is a fried fritter, popular in Indian, Bengali and Pakistani cuisines. It generally consists of a main component chicken, chickpea powder, which can be difficult to find, a blend of flours can also be used and I love the texture the corn meal brings! Pakora are generally served as an appetizer. With the addition of some rice and a salad, you could have a complete meal. I decided to make a light dipping sauce, to cut through the deep fried batter and add a refreshing element, as the hot summer days are around the corner.
Chefs tip: Invest in a deep frying thermometer to ensure the oil is the proper temperature. It is an essential for deep frying.
1 package Crescent Foods Boneless Skinless Fillets (Cut into Strips)
2 teaspoons finely grated garlic
1 teaspoon finely grated ginger
1 teaspoon kosher salt
½ teaspoon ground turmeric
1 teaspoon graham masala
½ teaspoon Chile powder
¼ cup Greek yogurt
1 egg white
1 cup corn meal (or chickpea flour if available)
2 quarts’ oil for deep frying
1 cup Greek yogurt
2 tablespoons fresh lime juice
¼ teaspoon kosher salt
2 tablespoons finely chopped flat leaf parsley
2 tablespoons finely chopped cilantro
For Yogurt Dipping sauce:
Prepare a plate with paper towel.
Make yogurt dipping sauce by combining lime juice, salt, parsley and cilantro. Set aside.
Cut chicken strips into 2-inch-long pieces. Place in a bowl a season with garlic, ginger, salt, turmeric, masala, Chile powder and yogurt.
Whisk egg white until white and frothy. Place on top of chicken and mix to combine well.
Dip chicken into corn meal.
Heat oil to 350 degrees. Cook for 3-5 minutes until golden brown.
Place on paper towel.
Serve with yogurt dipping sauce and enjoy!
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