Chicken/Veg Pakoray

 

 

Pakoray are such a versatile snack, which can be eaten any time, with anything : )
The gram flour coating (besan) is an all rounder for everything, and the taste is simply out of this world: )
We can make different sorts of pakoray, the main ingredient is the same for batter.
...

I always fry my chicken pieces before making pakoray of them, it gives a better taste, though it is a bit of more work but well for the best we have to give the best
: ) I add Veg in it to make it more richer, of course you can only make chicken pakoray according to your choice..

 

Here’s what I do:

3 chicken breast fillet
1 tbs soya sauce
1 tbs lemon juice
crushed black pepper
4 pinches salt

Cut the fillet in squares prick with a fork, rub in the lemon juice, salt black pepper and then mix in the soya sauce ,leave it for half an hour.

For the batter:
¾ cup besan (gram flour)
½ cup plain flour
1 egg
Spices:
1tsp salt
¾ tsp red chilli
¾ tsp whole zeera
1tsp coarsely crushed coriander
½ tsp fenugreek powder (methi)

 

 

 

 

 

Veg:
½ cup cauliflower
2 small potatoes
2 small onion
1 small egg plant

Cut all in small cubes

-Now fry the chicken pieces in very little oil, to just give it a nice fried smell and a brownish color, frying them before; takes away the raw small of it.

-Now add all the vegetables in the batter together with the chicken pieces and deep fry. Sprinkle some chaat masala while they are still warm, this gives a very spicy taste. If you want you can omit all Vegetables and just dip the fried chicken and make pakoray, in this case leave the chicken meat in bigger chunks!
Happy frying : )

 

 

 

Chicken Cheese Veg Balls

I had actually planned to make the Veg Fingers today and as i started I took out some chicken fillet, then some more Veg then some cheese and so I ended up making these ultra yummy Chicken Cheese Veg Balls : )

 

 

These sweet tiny rolly pollies are actually very easy to make , a very good snack for any gathering. We had a belated get-to-gather and i thought I’ll make the Veg fingers they are easy and quick but then as I saw my fresh packets of cheese i skipped to plan B : )
They are so crispy and really divine but of course they don’t remain the same after an hour and that is obvious : )
May be many ways to prepare it, I did not have any special recipe for it, I just make such things according to my mood and instinct, I add what I think can taste good , to be honest I did not measure anything and believe me once you start making them you will also act the same , some from here and some from there, add in what seems less and Viola your yumm y cheese balls are ready : D

 

Okay so the outline of these balls is as follows and yes a member asked to mention the serving too so I will try to write that from now on : )
I made 40 balls out of this recipe, they were of size of a small ping pong ball ; )

4 large potatoes (boiled)
600 gram mixed Vegetable (Small cubes)
2 chicken breast fillets
250 gram grated cheese (Gouda,Edammer)
1 bunch of spring onion (around 4-5 fine ones)
4-5 green chilies( optional)
1 small red bell pepper (fine sliced in small pieces)
Salt to taste
½ tsp red chili flakes
½ tsp roasted cumin powder
Some of my home made Chaat masala
Some oregano dry herb

 

I cut all the Veg very small uneven cubes and boiled the Veg and the chicken fillet in one pot, just seasoned it with salt, oregano, rosemary black pepper and some butter
-as the veg is done, let it cool and then just grind it coarsely NO paste! (may be just 1 or 2 pulse)
-boil and mash the potatoes
-add in the coarse grinded Veg/chicken mixture
-mix all with gentle hands don’t knead hard that all forms like a paste
-now sprinkle the cheese over all and mix evenly
-add all the spices and any other spice you like too : )
-fold in the bell pepper and spring onion
-form even balls , keep in a tray and then just dust with flour with the help of a tea sieve
-beat 2 eggs, mix in salt to taste and some black pepper
-dip the balls in it and toss in bread crumbs
-keep them in the fridge to settle for 30 minutes
The reason to let them settle is that is easy to fry them later,they stay crispy and very lovely in shape
-We deep fry these, so heat enough oil on a medium heat, not too hot not too low
-fry they balls and keeps the balls moving slightly s they get an even color for all sides
-a bit of cheese will ooze out no worries, just keep them turning gently
-take out on a kitchen paper so the access oil drains off
Serve them with chili garlic sauce, they taste extreme yummy!
Enjoy making them and do share your feedback with a pic if possible : )