Batter-Fried Chicken Fritters

Name: Batter-Fried Chicken Fritters (Kukhuraa ko Pakaudaa)
Yield: Makes 6 to 8 servings
Cuisine: Nepali
Ingredients: 2 medium cloves garlic, finely minced; 1 tablespoon minced fresh ginger; ¼ cup finely chopped fresh cilantro; 2 fresh mild green chilies, cut into cubes; 2 cups vegetable oil; 2 tablespoons fresh lemon juice; 3 tablespoons rice flour; 1 medium red onion, thinly sliced; 1 teaspoon ajowan seeds; 1 teaspoon ground cumin; 1 teaspoon cayenne pepper powder, or to taste; ¼ teaspoon ground black pepper; ½ teaspoon ground turmeric; 1 teaspoon salt (adjust to taste); 2 pounds of skinless, boneless chicken breast or thighs, cut into 1-inch pieces (make them as uniform as possible); 2 pounds of skinless, boneless chicken breast or thighs, cut into 1-inch pieces (make them as uniform as possible); 1 cup besan (chickpea flour) plus 2 tablespoons as needed

Kukhuraa ko Pakaudaa

Preparation info

Makes
6 to 8
servings

Difficulty
Easy

Appears in

Food and Flavours from Nepal

By Jyoti Pathak

Published 2023

About

This batter-based flavorful snack is crunchy on the outside but juicy and tender on the inside. Care should be taken with the temperature of the oil while frying the chicken as frying in extremely hot or smoking oil will brown the chicken quickly on the outside and leave it raw inside, but frying on low heat will make them chewy and rubbery. These can be served as an appetizer or snack with tomato chutney and a beverage.

Ingredients

Asia
Nepal
Snack

Ingredients

Method