1/2 kg chicken (without skin & bones)
100 grm corn flour
100 grm custard powder
clove and elaichi powder
salt and chilli powder to taste
oil for frying
Method
- In a bowl 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 mts and your crispy and delicious chicken pakoda is ready.
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