Author Topic: Chicken Pakora  (Read 6101 times)

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Online london

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Re: Chicken Pakora
« Reply #10 on: February 08, 2016, 11:36 PM »
You're welcome Gazman,

Looks like you've got the hang of posting pics, your pakora do look good, on my to do list.

Best,
London.
If you can't say something nice, don't say anything at all.

Offline gazman1976

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Re: Chicken Pakora
« Reply #11 on: February 08, 2016, 11:43 PM »
Fresh batch just cooked. Anyone from Scotland and from Glasgow if you like pakora then this is for you. Identical and takes 2 minutes to cook.



« Last Edit: February 09, 2016, 11:12 AM by curryhell »


Online curryhell

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Re: Chicken Pakora
« Reply #12 on: February 09, 2016, 11:16 AM »
These do look rather tasty.  Maybe i'll do some along with some onion bhajis for work later in the week  :P
So singe baby singe, the curry's getting better ..........

Offline ELW

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Re: Chicken Pakora
« Reply #13 on: February 18, 2016, 07:08 PM »
They are normally bit size nuggets but I like them bigger . Cheers London I have a few more if u can that's great

Might give this a try this weekend. Do you ever use the fillet underneath  the breast for pakora gazman?
It makes excellent pakora, but there's never enough of them.

Regards
ELW


Offline gazman1976

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Re: Chicken Pakora
« Reply #14 on: February 18, 2016, 10:46 PM »
It's fillets I buy from the Indian wholesalers. I agree makes for amazing succulent pakora

Offline JonG

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Re: Chicken Pakora
« Reply #15 on: January 14, 2018, 02:22 PM »
Bit thumbs up for this recipe! I thought 50g of gram flour sounded low for 1kg of chicken, but it was quite ok. Thanks for the recipe Gazman!

Offline marybakers

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Re: Chicken Pakora
« Reply #16 on: September 08, 2018, 01:12 PM »
Looking forward to the pics.  And your preferred dip to go with them?


 

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