CRUNCHY CHICKEN PAKORAS...

RECIPE:

Ingr:

Bonelesss chicken chunks              500 gm
Thick curds                                        1 cup
Ginger garlic paste                           1 tbsp
Curry leaves                                      a bunch
Rice flour/Cornflour                           2 tbsp
Pepper pd                                           2 tsp
Cumin pd                                            2 tsp
Coriander pd                                      2 tsp
Red chilli pd                                       1 tsp
Red chilli flakes                                 1 tsp
Roasted Sesame seeds (white)       1 tbsp
Lemon juice/vinegar                         1 tbsp
Turmeric pd                                        1/2 tsp
Oats crushed lightly                           1/4 cup
Cornflakes crushed                            1/4 cup
Sesame oil                                           1 tbsp
Butter                                                    1 tbsp
Salt for taste
Oil for deep frying

Method:

1. Wash and dry the chicken pieces (pat them dry with paper napkins/kitchen towel)
2. Take a mixing bowl and put in curds, salt and turmeric.
3. Dip chicken pcs in it and let it rest for 2 hrs in the refrigerator.
4. This will soften the chicken and help to cook faster.
5. Take another bowl and mix together ginger garlic paste & all the dry powdered spices.
6. Chop curry leaves finely and add them to it; put in riceflour and rub in the butter.
7. Now squeeze in lemon juice, add sesame oil and a little salt. Make a dry marination with it. 
8. Take out chicken from the fridge and coat it with this dry marination.
9. Rest it for 1/2 an hour.
10. Keep a thick karahi with oil for deep fry. (Pour little oil and fry them in batches)
11. This will avoid wastage as reusing this oil is not advisable.
12. In a shallow dish rub in oats and cornflakes to crush them slightly. Add roasted sesame seeds. 
13. Take the chicken pcs and coat them all over with these crumbs.
14. Lower them in hot oil  and fry them on medium flame to golden brown.
15. The temperature of the oil determines the quality of the pakoras.
16. Too hot will brown them quickly but insides will remain uncooked.
17. So maintain the temp evenly and fry them carefully without overcrowding.
18. Once you lower them in oil, leave them undisturbed for 6-8 mts.
19. If they are tossed or turned around too soon the crumbs sticking to them will come off.
20. Remove them onto paper napkins to absorb excess oil.
21. Serve them hot with green chutney or ketchup.