Chicken Pakoras

Tips

Tips:

• Keep the first batch of fried chicken warm in a preheated oven while frying the second batch.
• Ensure the oil is at the right temperature before frying the chicken. If it’s too hot, the outside will burn before the inside cooks properly. Use a thermometer to maintain a temperature around 170-180°C.
• Pay attention to the consistency of the batter. It should be smooth and thick enough to coat the chicken pieces well. If it’s too thick, the pakoras will be heavy; if it’s too thin, the coating will be too thin.
• After frying, place the cooked pakoras on a wire rack or paper towels to drain excess oil and keep them crisp.