Chicken Keema Pakora Recipe
This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla. Popular across the country, Keema is a traditional meat delicacy. It belongs to Awadhi cuisine, originating during the medieval age. While gobbling on a variety of desi pakoras, we rarely give a thought to its interesting origins. I am sharing Chicken Keema Pakora Recipe, which I made on the weekend.
The khansamah or royal cooks of numerous Mughal rulers and Nawabs, concocted various keema delicacies to gratify their beloved king. The most popular ways to make keema is as a dry curry served with naan or paratha. We can make kebabs samosas. Keema paratha or keema dosa.
Chicken Keema Pakora is the perfect starter for a drink and dinner party or for a rainy day tea snack. They are deep-fried and made with minced chicken or keema, egg, gram flour, rice flour, onion and few spices; all blended into a thick dough. I have used chicken keema but you can use mutton keema.
It is a crunchy crispy, gluten-free chicken snack ready to eat in 15 minutes.
Recipe for Chicken Keema Pakora
250 Minced Chicken
1 Onion finely chopped
1 tbsp Ginger Garlic Paste
2 tbsp Rice flour
1 small cup Gram flour/Besan
Salt to taste
1 tsp Chilli powder
1 tsp Garam masala
Oil for deep frying
1 sprig Coriander leaves
Firstly, finely chop the onion.
Next, collect all the ingredients together.
Now, take a bowl, add the minced chicken and the rest of the ingredients.
Subsequently, mix everything well to form a dough. The mixture should not be dry but firm.
After that, cover the bowl and let it rest for 15 minutes.
Later, heat oil in a wok or kadhai, check if the oil is hot and control the flame to medium-high at this stage.
Then make lemon sized balls of the mixture and drop in hot oil.
See to it that the pakoras are not very large. Small pakoras will cook through and stay crisp.
Now, let them fry for 1 to 2 minutes before turning them over.
Then, turn them over and fry them till the chicken pakoras are golden and crunchy.
Transfer them on a kitchen towel. Drain chicken pakoras on a kitchen tissue.
Finally, serve them hot with ketchup or mint chutney.
- I didn’t have rice flour so I used egg.
- If the dough is too moist add more gram flour or rice flour
- You can add green chillies and pepper to spice it up