Chicken Pakoda



1/2 kg chicken (without skin & bones)
100 grams corn flour
100 grams custard powder
Salt and Chilli Powder to taste
Clove and Elaichi powder


Semi liquid paste of corn flour and custard powder is made by adding water and salt, chilli and elaichi clove powder are added to taste. The chicken pieces are mixed with the semi liquid paste and kept aside for 30 minutes and later fried in oil for 20 min. and your crispy and delicious chicken pakoda is ready.

Use Eastern Curry Powder for better taste.

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