Chicken Pakodas


For the marinade:

250 gm boneless chicken- cut into 3 cm cubes

6-7 garlic pods

2.5 cm ginger piece

1/4 tsp white pepper powder

1/4 tsp salt

1/4 tsp red chilli powder

1/2 tsp garam masala

1 tsp coriander powder

2 tsp lemon juice

For the batter:

1 egg

2 Tbsp refined flour

2 Tbsp gram flour

2 tsp lemon juice

1/4 tsp salt

1/2 tsp red chilli powder

1/2 tsp garam masala

Oil to deep fry


Marinate the chicken with ginger-garlic paste.

Moong Dal Pakori


1 cup soaked (for 3-4 hours) dhuli moong daal (husked green gram)

1 tsp salt or to taste

Hari mirch (green chillies), chopped fine to taste

1/4 cup methi (fenugreek) leaves, chopped fine

2 tsp adrak (ginger) chopped fine

Oil for deep-frying


Grind the daal to a smooth consistency without using water.

Beat the daal till fluffy and mix in the rest of the ingredients.

Heat the oil and drop teaspoonfuls into the hot oil and fry, first lightly and then to a golden brown and serve.