Leftover chicken-egg pakora Recipe

Cooking Directions

• STEP 1.In a bowl, combine the leftover chicken, eggs, chopped onions, green chilies, ginger-garlic paste, and spices.
• STEP 2.Mix well to form a thick batter. If the batter is too thin, add some besan (gram flour) to thicken it.
• STEP 3.Heat oil in a deep pan or kadai. Drop spoonfuls of the batter into the hot oil and fry until golden brown and crispy.
• STEP 4.Remove the pakoras from the oil and drain on a paper towel to remove excess oil.
• STEP 5.Serve hot with mint chutney or ketchup.

Cooking Tips

• You can add chopped coriander leaves and curry leaves to enhance the flavor of the pakoras.
• Make sure the oil is hot enough before frying the pakoras to ensure they turn out crispy.
• You can also add a pinch of baking soda to the batter to make the pakoras more fluffy.

Storage and Serving

• Leftover chicken-egg pakoras can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the pakoras in a preheated oven at 350掳F (180掳C) for 5-7 minutes or until heated through.
• Serve the pakoras as a snack with mint chutney or ketchup, or as a side dish with rice and dal.