Chicken Pakora Kebab! Is it a pakora or a kebab? What's the difference? Since I don't want to bore you and be repetitive I'll direct you to my Seekh Kebab recipe which explains what kebabs are and where they originated.
The pakora however is something I'm introducing for the first (but definitely not the last) time on my blog. Interestingly enough, my research has pointed me back in the direction of Kundan Lal Gujral and "Moti Mahal" Restaurant. Apparently, per hindustantimes.com he made the first fried chicken pakora in the 1930's in Peshawar where he began his career.
Kundan Lal is responsible for creating two of the most popular menu items in Indian and Pakistani restaurants. Tandoori Chicken and Butter Chicken are universal favorites and once you try pakoras there will be no turning back! Crispy savory fritters made with a gram flour batter, they are the most delectable snack or appetizer.
I love both Kebabs and Pakoras so putting the two together for me is an amazing combination. Kebabs are something that's always in my freezer. I make huge batches of my Seekh Kebab and have them in my freezer at all times.
Now pakoras bring back tons of memories. When opening a fast in Ramadan with the family, dates and pakoras were always there at the Iftar(the breaking of the fast) table. Every time it rains in Pakistan it's a tradition to make pakoras to celebrate the weather.
Sometimes made at home and sometimes bought from a street vendor, wherever they come from these pakoras are delicious! They're quick and easy to prepare as well as being affordable for most people which makes them very popular.
Pakora's are usually made with assorted vegetables that are dipped in a spicy batter and deep fried. In my house aloo (potato) pakoras are the most popular! Dipped in assorted chutneys, the appetizer/snack is a gastronomic delight!
My friend Aasiya recently mentioned Bajra Kebabs or Memoni Kebabs as they're also called. Bajra Kebabs are made with ground beef and millet flour (bajra) as the binding agent and are mouth watering! Once she mentioned them I couldn't get them out of my mind!
I had some ground chicken on hand but no millet flour! I decided to change the recipe for bajra kebab by substituting the chicken for the beef and the besan (gram flour) for the millet. The experiment was a success and eaten with my cilantro-mint-chutney or my sugar free imli tamarind chutney they taste amazing!
Traditionally, chicken or prawn pakoras are made with small pieces of meat dipped in the batter and fried. This recipe is a cross between a traditional pakora and a kebab as I mix the gram flour into the mince.
Much easier to prep and cook, once you try these you'll be hooked! The ease of the recipe makes it possible to make this again and again! As the picture below illustrates you just mix, marinate and fry!
Please give a rating and write a comment below if you decide to try this recipe!
Chicken Pakora Kebab
- 1 lb ground chicken
- ½ chopped onion
- 1 tbsp crushed ginger
- 1 tbsp garlic paste
- 1 chopped green chili
- ¼ cup chopped cilantro
- 1 tsp salt
- ½ tsp corriander powder
- ½ tsp cumin powder
- ½ tsp crushed red chillies
- ½ tsp kashmiri chili powder
- ¼ tsp turmeric powder
- ¼ tsp ajwain(carom)seeds
- ½ cup besan(gram flour)
- 1 egg
- 2 cups cooking oil
- Mix all of the ingredients and let the mixture marinate in the fridge for 30-45 minutes.
- Remove from fridge and remix
- Heat your cooking oil on high and then reduce the heat to medium
- drop tablespoons full of the kebab mixture and fry till they are a nice golden brown
- The mixture will seem very wet and slimy when you first mix it. There's no need to worry, as the gram flour starts binding the ingredients it will all come together.
- While the oil heats your mixture will slowly come to room temperature.
- The oil needs to be really hot but because we want to make sure the chicken is cooked through we must cook the pakoras/kebabs at a medium heat.
- This extended cooking time is what will make the kebab crunchy on the outside which is the desired texture!