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Wednesday 17 July 2024 03:53:52 GMT

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Abdul Rehman :

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2024-07-24 07:19:45

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2024-07-20 11:59:23

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2024-07-24 07:19:50

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Ramadan recipes: Chicken Pakoras How was my Urdu?? 😅 thought it would be fun I’ve never done an Urdu VO 🇵🇰 it won’t be a regular thing though so don’t worry, my husband always laughs at my Urdu and says his is better so please tell me he’s wrong lol growing up we spoke a mix of urdu/punajbi/english at home therefore the confusion of some words! These pakoras are perfect for the recent rainy weather we’ve had! You can also add fresh mint if you have it, I didn’t have any. I think I forgot to mention green chillis and haldi, speaking in Urdu was making me nervous, but they were added, see below for the measurements. The key to extra crispy pakoras is don’t add too much water! We let the mixture rest and the salt causes the chicken, onion and coriander to release water so the mixture becomes gloopier on its own - plus it marinates so it becomes tastier, trust the process! Fry in batches for 4-5 minutes on medium heat until golden brown to ensure chicken is cooked. You can cut the chicken into smaller cubes for smaller pakoras, the cooking time will be less. Enjoy :) Recipe (makes 20-25) - 500 g chicken breast - 1 tbsp garlic ginger paste - 1 onion - 1/2 cup fresh coriander - 1 cup besan (gram flour) - 1/2 cup corn flour - 1 tbsp ajwain (carom seeds) - 1/2 tbsp whole cumin seeds - 1/2 tbsp garam masala - 1/2 tbsp ground cumin - 1/2 tbsp ground coriander - 1/2 tsp haldi (turmeric powder) - 1.5 tsp red chilli powder (or to taste) - 1 tsp salt (or to taste) - 3 fresh green chillis - 1 large egg - 1/2 cup water or less #ramadanrecipes #pakistanifood

Ramadan recipes: Chicken Pakoras How was my Urdu?? 😅 thought it would be fun I’ve never done an Urdu VO 🇵🇰 it won’t be a regular thing though so don’t worry, my husband always laughs at my Urdu and says his is better so please tell me he’s wrong lol growing up we spoke a mix of urdu/punajbi/english at home therefore the confusion of some words! These pakoras are perfect for the recent rainy weather we’ve had! You can also add fresh mint if you have it, I didn’t have any. I think I forgot to mention green chillis and haldi, speaking in Urdu was making me nervous, but they were added, see below for the measurements. The key to extra crispy pakoras is don’t add too much water! We let the mixture rest and the salt causes the chicken, onion and coriander to release water so the mixture becomes gloopier on its own - plus it marinates so it becomes tastier, trust the process! Fry in batches for 4-5 minutes on medium heat until golden brown to ensure chicken is cooked. You can cut the chicken into smaller cubes for smaller pakoras, the cooking time will be less. Enjoy :) Recipe (makes 20-25) - 500 g chicken breast - 1 tbsp garlic ginger paste - 1 onion - 1/2 cup fresh coriander - 1 cup besan (gram flour) - 1/2 cup corn flour - 1 tbsp ajwain (carom seeds) - 1/2 tbsp whole cumin seeds - 1/2 tbsp garam masala - 1/2 tbsp ground cumin - 1/2 tbsp ground coriander - 1/2 tsp haldi (turmeric powder) - 1.5 tsp red chilli powder (or to taste) - 1 tsp salt (or to taste) - 3 fresh green chillis - 1 large egg - 1/2 cup water or less #ramadanrecipes #pakistanifood

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