- 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
Yogurt Dipping sauce:
- 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
- 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!
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.