Ramadan Special Recipe : Crispy Moong Chicken Pakora

Ramadan Special Recipe : Crispy Moong Chicken Pakora

Prep Time: 30 min  Cooking Time: 15 min  Total Time: 45 min  Serves: 4

Ingredients

• 300 gm boneless chicken cubes
• 4-5 tablespoons soaked moong daal
• 1 tablespoon all-purpose flour
• 3 tablespoons gram flour
• 1 tablespoon garlic paste
• 1 tablespoon grated ginger
• ½ cup thinly sliced onions
• 1 teaspoon coriander powder
• ½ teaspoon chili flakes
• ¼ teaspoon turmeric powder
• 3 teaspoons ginger paste
• 2 teaspoons green chili paste
• 1 small bowl of tamarind extract
• Salt to taste
• 1 teaspoon rice bran oil
• Oil for deep frying

Also Read : Ramadan Special Snacks: Shami Kabab Recipe

 How To Prepare

1. Blend the soaked moong dal. Add water if required to make it into a fine paste. Add a little salt to it and mix.
2. Add all-purpose flour, gram flour, ginger and garlic paste, onions, coriander powder, chili flakes, turmeric powder, and salt to a bowl and mix well. Keep it aside for 15 minutes.
3. In the meanwhile, prepare the dip by heating a pan and adding a teaspoon of rice bran oil to it. Add ginger and fry for 20 seconds. Add green chili paste, salt, and tamarind extract. Cook for 2 minutes. Remove from the flame and keep it aside.
4. Heat oil in a pan for deep frying.
5. Take the chicken pieces one at a time, dip them into the moong paste and drop them into the oil.
6. Fry until they turn golden brown.
7. Serve hot with tamarind chutney.