Thursday, August 02, 2012

Chicken Keema Pakora -- fasting or feasting

It was one of those days that deserve some deep fried love. I am not exactly sure what kind of exact day it was but it must have been pretty worthwhile to deserve pakoras being fried in bubbling hot oil.

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Could have been the day, LS took the plunge and rode the bicycle with the training wheels. From three wheels to four, two of them in training waiting to be taken away.

Could also have been another one where she found her knee pads and elbow pads so overwhelming that she refused to ride the bike at all. "I don't want to ride anymore", she decided.

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Could have been when BS after many, many days of tearful practice of the same piano piece over and over again, found her reward that only hard work can bring.

Could have been when I learned of "gentoo penguins" from a smart 6 year old as we painted pottery on a cold day.
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Could have been the day a flower bloomed.

A leaf fluttered.

The rains splashed.

And nothing happened.

It could have been this day or the other but there must have been something to make me heat a kadhai full of oil to bubbling.

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This recipe was adapted from Sanjeev Kapoor's recipe on YouTube. I don't know if there is some divine intervention that I happened to post these keema pakoris on Ramzan when it was indeed adapted from Khana Khazana's Ramzan Special. I have also modified the recipe according to my Chicken Meatball recipe where the breadcrumbs give amazing soft results. This is a simple enough recipe to follow if you have minced meat at home and is a sure fire entertainer.


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 Chicken Keema Pakora

Chicken keema -- 1 lb
Onion -- 1 small finely chopped
Ginger-Garlic Paste -- 1 tsp
Cumin Powder -- 1/2 tsp
Coriander Powder -- 1/2 tsp
Red Chili Powder -- 1/2 tsp (I don't add this)
Garam masala -- a pinch
Salt -- to taste
Green Chili -- 4-5 finely chopped
Lime Juice -- 1/2 a lime
Freshly chopped coriander -- a fistful
BreadCrumb -- 1/4 cup
Egg -- 1
Besan/Chickpea flour -- almost 1/2 cup
Vegetable Oil -- for deep frying

Mix all the ingredients together adding the egg and besan only towards the end. Fashion small balls out of the mix.

Heat enough oil for deep frying. Drop the balls in the hot oil. Reduce heat to medium, slowly fry the balls so that the keema cooks. When both sides have turned golden brown, raise the heat and fry for a minute till it turns crispy.

Take out with a slotted spoon and drain the oil on a paper towel. Serve hot with some spicy chutney.
Your way to celebrate a fast or a feast.
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17 comments:

  1. it is the time to splurge on pakora :-) Perfect weather to enjoy these hot pakoras...

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    1. Thks.... banabo to botei :)

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  2. Feel like eating them right away.... along with our post....

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    1. Janish to bhaja-bhuji ajkal khub kom khaoa hoy...onek din por korechilam..eita tor cheler o bhalo lagbe

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  3. Pakora dekhe khushi hobo na tomar lekha pore decide kobo na ... duto tei khushi. :-)

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    Replies
    1. Thank you Sharmila...chot choto khushi i to bhalo ..tai na ?

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  4. Lot of good painting going on too, I see. And so cute about those pads, that look about as big as she is :) I am such a pakora/deep fry kinda girl - i even get cravings! Love the look of these pakoras. I don't think I've had chicken pakoras before ever. Gotta try! I forgot to tell you - I tried your begun bhaja the other day and it was so good! Chaat masala on top too.

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  5. Perfect for a rainy evening ,,.:)

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  6. Just a tip, s crumpled up brown paper bag/sheet or newspaper works 10X better tan the paper towel to really drain the oil from the deep fried stuff. though I found that other than for besan wala pakoras, deep frying in desi ghee gives a much more crispy & MUCH LESS OILY result. This is the tip I got from about 3 professional chefs. & also, I tried it to, getting the same result with poories too.

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  7. Yummmmmyyy pakoras, drooling here.

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  8. I have a bad cold but that's not coming in the way of hunger or cravings ... I really must go scrounge for some poor substitute for this, that's all I'll find right now.

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  9. Aajke din ta besh cloudy koreche, onek shopta por. Something is telling me, I might make this for evening snacks!

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  11. Amar O chayi Eyi keema pakora..LS abar plunge koreche na ekhon O bolche r korbe na..garam 'er chuti hole eyi sab hoye ..nahole amader cycle to praye tola he thakhe...hugs to LS and to you..

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    1. na abr koreche, kintu shudhu helmet pore.Oi shob pads pore chalabe na kichu tei

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  12. I made it last weekend and it was delicious. Thanks for all the recipes, which helps me to prepare authentic east Indian food even in USA.
    Bibhuti.

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