Imported from Instagram

Chicken Wing Pakoras

Name: Chicken Wing Pakoras
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: South Asian
Ingredients: 1 kg Chicken wings, with the tips and drumettes separated; 1 tsp Garam masala; 1 tsp Ground cumin; 1 tsp Ground coriander; 1 tsp Chili flakes; 1 tsp Kashmiri chili powder; 1 tsp Granulated garlic; 1 tsp Salt (Or to taste.); 1.5 tsp Onion powder; 1 tbsp Dried fenugreek; 1 cup Chickpea flour; 2 tbsp Potato starch; 0.25 tsp Baking powder; 200 ml Sparkling water; 1 Fresh cilantro (A small handful, finely chopped.); 1 L Oil for frying (Approximate amount indicated; enough is used for frying, and the amount of oil absorbed will vary.); Yogurt and mint chutney (For serving; amount not specified. Preferred sauces may also be used.)

Recipe by Alia Nadeem @theculinarycountess · Instagram

Imported by Nazareth Simons on SeeMeCook

Chicken wings and drumettes coated in a thick batter made with chickpea flour, spices, and cilantro, then fried until crispy. Serve freshly made with yogurt and mint chutney or your preferred sauce.

4 servings50 minSouth Asian

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Ingredients

1 kg Chicken wings, with the tips and drumettes separated
1 tsp Garam masala
1 tsp Ground cumin
1 tsp Ground coriander
1 tsp Chili flakes
1 tsp Kashmiri chili powder
1 tsp Granulated garlic
1 tsp Salt (Or to taste.)
1.5 tsp Onion powder
1 tbsp Dried fenugreek
1 cup Chickpea flour
2 tbsp Potato starch
0.25 tsp Baking powder
200 ml Sparkling water
1 Fresh cilantro (A small handful, finely chopped.)
1 L Oil for frying (Approximate amount indicated; enough is used for frying, and the amount of oil absorbed will vary.)
Yogurt and mint chutney (For serving; amount not specified. Preferred sauces may also be used.)

Steps

1
Dry the chicken pieces very well with paper towels.
2
In a large bowl, add all the dry batter ingredients: garam masala, cumin, ground coriander, chili flakes, Kashmiri chili, granulated garlic, salt, onion powder, fenugreek, chickpea flour, potato starch, and baking powder. Mix them together.
3
Pour the sparkling water into the bowl and mix until a thick batter forms.
4
Add the chopped fresh cilantro and mix again.
5
Add the chicken and toss to coat all the pieces with the batter. Let it rest for 10 to 15 minutes.
6
In a large saucepan or deep fryer, heat enough oil for frying over high heat; the recipe indicates that approximately 1 L works. Bring the oil to 175 °C (350 °F).
7
Test the oil with one piece of chicken: it should sizzle when added. Add more pieces without overcrowding the saucepan; fry in batches.
8
Fry each batch for 6 minutes in total, turning the pieces halfway through. Check with a thermometer that the center of the chicken reaches 75 °C (165 °F).
9
Transfer the pieces to a wire rack or paper towels to drain the excess oil.
10
Serve immediately with yogurt and mint chutney or your preferred sauces.

Notes

The source does not specify the exact cooking time for each batch beyond “6 minutes”; this is interpreted as 6 minutes total, turning halfway through. No amount of chutney or dipping sauce is specified.