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Tuesday, 28 August 2007

Chicken Pakoda 2


Boneless Chicken 1/2 kg (Cut into small pieces)
Ginger paste 1 Teaspoon
Garlic paste 1 Teaspoon
Turmeric powder 1/4 Teaspoon
Chili Powder 2 Teaspoon ( As needed)
Corn Flour 6 Tablespoon
Oil to fry

  • Marinate the chicken pieces with ginger and garlic paste, turmeric powder, chili powder and salt.
  • Marinate it for 3 to 4 hrs.
  • Add corn flour to the marinated chicken before.
  • Deep fry the chicken pieces in oil.
Chicken bakoda is ready....A great evening snack and it is also a great starter.

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