These Chicken kheema pakoras are deep fried crunchy bits of goodness. The ingredients for these are pretty simple and the mixture comes together in a pinch. I made these for an iftaar party last year and they make a good quantity to feed a crowd. One thing to keep in mind is to fry them low and slow. If you fry them on high they will brown too quickly and remain raw in the middle. A medium flame is best to get the crunch on the outside.
Recipe Source - Adapted from Sanjeev Kapoor's Kheema Pakora
500 Gms Chicken Mince
1 Cup Finely Sliced Onion
4 Green Chillies (Finely Chopped)
2 Tbsp Besan (Chickpea Flour)
2 Tbsp Rice Flour
1 Inch Piece Ginger (Finely Chopped)
1 Tsp Red Chili Powder
1 Tsp Cumin Powder
1/4 Tsp Turmeric Powder
1/2 Cup Finely chopped Coriander leaves
1/2 Cup Finely Chopped Mint Leaves
2 Tbsp Lemon juice
Salt to Taste
Oil for Deep frying
1. Pour oil for deep frying in a wok and heat till ready.
2. Mix all the remaining ingredients in a bowl. The mixture should hold its shape when pinched. If its too wet add more besan; if its too crumbly or dry add an additional egg or a splash of milk.
3. Take small portions of the mixture and place gently in hot oil.
4. Fry the pakoras on medium heat till golden brown. Do not fry on high as they will remain raw from inside.
5. Remove on a paper towel and serve hot with green chutney and tamarind chutney.