Recipe: Chicken Pakodas

Serves 6 to 8

1 pound chicken, cut into small pieces
2 eggs, beaten
1 cup flour
4 teaspoons corn starch
1 medium onion, finely chopped
1/2 cup coriander leaves
1/2 cup mint leaves
1 tablespoon lemon juice
1 tablespoon hot chilli sauce
1 tablespoon grated ginger
2 teaspoons garlic powder
1 teaspoon turmeric
1 teaspoon salt
oil for deep-frying

Place chicken in saucepan and cover with water, then bring to boil. Cook for 1 hour over medium heat, then drain and allow to cool (reserve 1 1/2 cups of the water).

Transfer chicken to a food processor, then add all other ingredients, except oil, and process for 2 minutes. Transfer to a mixing bowl, then add enough water to make a thick batter of dropping consistency, adding more water or flour if necessary.

Heat oil in a saucepan, then drop in heaping tablespoons of batter. Remove when Pakodas turn golden brown and drain on paper towels. Serve with chutney or ketchup.

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