Great for an appetizer for an Indian meal, on their own or even as a side. Serves 3-4 as a starter

  • 250g chicken breast, cubed into bite sized chunks
  • 1 egg white
  • 1tsp garlic paste
  • 1 tbs grated fresh or frozen ginger root
  • 0.25tsp tumeric
  • 1tsp chilli powder
  • 1 tsp cumin powder
  • 0.5-1 green chilli, seeded and chopped
  • 1tbs chopped fresh coriander leaves
  • 0.5tsp salt
  • Juice of 1 lemon

Mix that lot up and leave for a few minutes while you heat up a pan of oil for deep frying. Warm your oven and have a plate with kitchen towel on handy.

Go back to your chicken and add

  • 2tbs gram flour
  • 1 tbs rice flour or plain flour

Mix into your marinating chicken. Add a bit more gram flour if necessary to make a sticky coating. When your oil is about 160C, drop pakora individually into the hot oil and fry for 3-4 minutes until brown and crispy like the photo abouve. Do this in batches so the pakora don’t clump up and the oil remains hot. Removewith a mesh or slotted spoon and drain on your kitchen towel. Keep warm on the plate in your oven while you fry the remainder.

Great served with a dipping chutney or riata.