How to make Chicken Pakora & Sauce (Restaurant Style)
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Find the full recipe for this and many more Indian restaurant style dishes in my paperback books INDIAN RESTAURANT CURRY AT HOME Volumes 1 and 2, available from all good book retailers.
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Pakoras are a very popular Indian Restaurant/Takeaway starter/snack in Scotland, particularly in the central belt area of Glasgow and Edinburgh, and are usually served with a pink sweet, tangy sauce. In essence, Pakoras are crispy deep fried nuggets of spiced chicken or onion/vegetables/haggis , in a thick Gram (Chick Pea) flour batter.
This recipe is from an Indian takeaway in Glasgow (Cafe India, formally Taste of India), kindly provided with permission by the chef, Alex Wilkie. It uses 1 Kg of chicken breasts, and will yield 6-8 size starter/snack portions. It can be scaled up (or down) to make more at a time. The Indian restaurant/takeaway food in Scotland differs significantly from that in other regions of the UK.
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Street Food Kitchen Glasgow, How to make Chicken Pakora & Sauce (Restaurant Style).
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All 11 countries are representing their fine food in New York. Breaking the mold are a few places in Phuket City. For Indians, bargaining is a requirement and a cultural truth. However, do you understand where you wish to go?
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