INGREDIENTS:
1/2 kg chicken (without skin & bones)
100 grams corn flour
100 grams custard powder
salt and chilli powder to taste
clove and elaichi powder
oil.
DIRECTIONS:
Semi liquid paste of corn flour and custard powder is made by adding water and salt, chilli and elaichi clove powder are added to taste.
The chicken pieces are mixed with the semi liquid paste and kept aside for 30 mts and later fried in oil for 20 mts and your crispy and delicious chicken pakoda is ready.
February 3rd, 2006 by karan
Filed under: Tandoori Recipes |
Other Similar Pasta Recipes -Chicken Pakodas Mutter Pakoda Chicken Roast With Onion Rings East India Chicken And Rice Chicken Jumbo Wings Fry
Filed under: Tandoori Recipes |
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