Mixed Pakora Non Veg

MIXED PAKORA (Non Veg)

Preparation time 15-20 minutes

Cooking time 20-25 minutes

Serve 4-5

Ingredients

For Chicken Pakora

• 450 gms Chicken breast, boneless, cut into bite size
• Salt to taste
• 2 ½ tbsp Curd, beaten
• A pinch of Carom seeds
• 1 ½ tsp Ginger Garlic paste
• ¼ tsp Degi red chili powder
• A pinch of turmeric powder
• ½ tsp Coriander seeds, crushed
• 1 tbsp Coriander leaves, chopped
• ¼ cup Gram flour

For Fish Pakora

• 500 gms Basa, cut into finger size
• Salt to taste
• ¼ tsp Carom seeds
• 1 tsp Lemon juice
• 1 tsp Ginger Garlic paste
• 1 tbsp fresh Fenugreek leaves, chopped
• 1 tsp Degi red chili powder
• ½ tsp Turmeric powder
• 2 Green chillies, chopped
• 1 tbsp Rice flour
• 2-3 tbsp Gram flour
• 1 tsp Mustard oil

For Chicken Liver Pakora

• 8-9 pieces Chicken liver
• Salt to taste
• 1 ½ tsp Degi red chili powder
• A pinch of turmeric powder
• 1 tsp Black peppercorns, crushed
• 1 tsp Lemon juice
• 1 sprig Curry leaves
• ½ tbsp Coriander leaves, chopped
• Little water
• ¼ cup Rice flour
• ⅓ cup Gram flour
• Little water
• 2 tsp Oil
• ¼ tsp Baking soda

For Egg Pakora

For Batter

• ½ cup Gram flour
• A pinch of asafoetida
• ½ Degi red chili powder
• ½ tsp Turmeric powder
• 1 tsp Ginger Garlic paste
• 2 tbsp Curd, beaten
• 2-3 tbsp Water
• Salt to taste
• 5 Hard boiled eggs

For Coating

• ½ tsp Degi red chili powder
• Salt to taste
• 1 ½ tbsp Gram flour

Other Ingredients

• Oil for frying
• Green chutney

For Masala

• 1 tbsp Coriander seeds
• 10-15 Black peppercorns
• ½ tsp Fennel seeds
• ½ tsp Cumin seeds
• ¼ tsp Fenugreek seeds
• Salt to taste

For Garnish

• Coriander sprig
• Lemon wedge
• Prepared Masala

Process

For Chicken Pakora

1. In a bowl, add chicken breast, salt to taste, curd, carom seeds, ginger garlic paste.
2. Add degi red chili powder, turmeric powder, coriander seeds, coriander leaves.
3. Add gram flour and mix everything well.
4. Now, add little water, beaten curd, gram flour and mix everything properly
5. Keep it aside for further use.

For Fish Pakora

1. In a bowl, add fish, salt to taste, carom seeds, lemon juice, ginger garlic paste, fresh fenugreek leaves.
2. Add degi red chili powder, turmeric powder, green chillies, rice flour, gram flour and mix it well.
3. Add mustard oil and mix everything well and keep aside for further use.

For Chicken Liver Pakora

1. In a bowl, add chicken liver, salt to taste, degi red chili powder, turmeric powder, black pepper powder.
2. Add lemon juice, curry leaves, coriander leaves, rice flour, gram flour, little water and mix it well.
3. Add oil, baking soda and mix everything well.
4. Keep it aside for further use.

For Egg pakoda

1. In a bowl, add gram flour, asafoetida, degi red chili powder, turmeric powder, ginger garlic paste.
2. Add curd, water, salt to taste and mix everything well and make a smooth batter.
3. Add boiled eggs and coat it well.

For Coating

1. In a bowl, add degi red chili powder, salt to taste, gram flour and mix well.

For Masala

1. In a pan, add coriander seeds, black peppercorns, fennel seeds, cumin seeds.
2. Add fenugreek seeds, salt to taste and roast until the spices get its aroma.
3. Remove into a tray and transfer into a grinder jar and grind into coarse powder.
4. Keep it aside for further use.

For Frying

1. Heat oil in a kadai, once the oil is hot, one by one add the chicken pakora and fry until half done.
2. Once chicken is half done, remove it into an absorbent paper and keep it aside for further use.
3. In the same kadai, add fish pakora and fry until it’s half done.
4. Once the fish gets half cooked, transfer it to the plate.
5. Now, dip the boiled eggs into the prepared batter and place into hot oil.
6. Fry until it has a nice crispy texture.
7. Now, place chicken liver pakora into the hot oil and fry until half cooked.
8. Once the chicken liver is half cooked, transfer it to a plate.
9. Now, in the same kadai, add prepared half cooked chicken pakora, fish pakora, egg pakora, chicken liver pakora and fry until it has a nice crispy texture on it and golden in color.
10. Remove into absorbent paper.
11. Transfer it into a serving dish, serve hot with green chutney or tomato ketchup.