Crispy and hot, when the chicken pakora arrives on the plate, it will surely make heads turn.
Tired of ordering out and paying exorbitant delivery charges? The shaam wali bhookh can really get to our heads sometimes. We end up ordering every second thing we see on the food delivery app. Whether we like it or not is a question for later. Even for the easiest of things like a roll or a wrap, we end up spending large sums of money. It just doesn’t seem fair, right? These days, the weather is getting slightly cloudy and rainy. As a typical North Indian would say, where are my pakoras and chai? How about you give a twist to your vegetarian aloo pyaaz pakoras and end up making a meaty delight at home?
We’re talking chicken pakoras today. For those who are untouched by the phenomenon of chicken pakoras, you are miss out on something really major. It is believed that the inventors of tandoori and butter chicken can also be credited with the origins of this crispy fried snack. The story goes like that Kundal Lal was running a restaurant in Peshawar where he came up with the brilliant ideas of butter chicken, dal makhni and what not. It was during this time that he realized that his menu lacked a deep-fried appetizer and he was quick to action it into a delectable chicken pakora.
The same chicken pieces that were marinated in tandoori spices, were fried in hot oil instead of being dunked into a gravy. This is how our beloved chicken pakora came into being. Enough about the trivia, how about making some at home? Here’s a super-easy recipe by Home Chef Alison that you’d totally love.
Source: Slurrp App/YouTube