Mixed Pakora Non Veg चिकन पकोरा अंडा पकोरा बारिश में स्पेशल crispy Pakoda

For Chicken Pakora

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

For Fish Pakora

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

For Chicken Liver Pakora

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

For Egg pakoda

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

For Coating

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

For Masala

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

For Frying

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