Zubaida Tariq’s Chicken Bread Pakora: A Crispy Delight!
Craving a quick, delicious, and satisfying snack? Look no further than Zubaida Tariq’s Chicken Bread Pakora recipe! This golden-fried treat is perfect for tea time, Iftar during Ramadan, or any occasion when you need a flavorful bite. The combination of tender shredded chicken, soft bread, and crispy coating creates a symphony of textures and tastes that will leave you wanting more. Let’s dive into how to make this delightful Chicken Bread Pakora, step by step.
How to Make Chicken Bread Pakora: Step-by-Step Instructions
1. Boil the Chicken:
- In a pot, add boneless chicken (10 pieces), 2 cloves of garlic, 4 black peppercorns, and salt to taste.
- Boil until the chicken is tender and cooked through.
- Once cooked, shred the chicken finely.
2. Prepare the Bread:
- Cut off the edges of 6 bread slices.
- Briefly soak the bread slices in water.
- Squeeze out all the excess water from the bread.
3. Mix the Ingredients:
- In a large bowl, combine 1 packet of bread crumbs, the squeezed bread slices, 1 tablespoon of red chili powder, 1 teaspoon of crushed black pepper, 4 chopped green chilies, 1 tablespoon of corn flour, 2 tablespoons of rice flour, salt to taste, and 2 egg whites.
- Add the shredded chicken.
- Mix all the ingredients thoroughly until well combined. Let the mixture rest for a few minutes.
4. Shape Pakoras and Fry:
- Heat oil in a pan or deep fryer.
- Take small portions of the chicken-bread mixture and shape them into small pakoras.
- Carefully drop the pakoras into the hot oil.
- Deep fry them until they turn golden brown and crispy.
Serve Hot:
- Remove the pakoras from the oil and drain them on paper towels to remove excess oil.
- Serve the Chicken Bread Pakoras hot with tomato ketchup or your favorite chutney.
Check it out the Chicken Bread Pakora recipe by Zubaida Tariq and printable version here!
Golden, crispy pakoras filled with tender shredded chicken and soft bread. A quick and delicious snack perfect for any occasion.
- 10 pieces Boneless Chicken
- 1 packet Bread Crumbs
- 2 Egg Whites
- 4 Green Chilies chopped
- 6 Bread Slices
- 1 tsp Black Pepper crushed
- 1 tbsp Red Chili Powder
- 1 tbsp Corn flour
- 2 tbsp Rice flour
- Oil As required
- Salt To taste
- 2 cloves Garlic
- 4 Black Peppercorn
- Salt To taste
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Boil boneless chicken with garlic cloves, black peppercorn and boil it.
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Shred the chicken properly.
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Cut the edges of the bread slices, soak the slice in the water.
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Then take the water out from the bread.
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Now mix together, 1 packet bread crumbs, bread slices, 1 tbsp red chili powder.
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Add 1 tsp crushed black pepper, 4 chopped green chilies.
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Add 1 tbsp corn flour, 2 tbsp rice flour, some salt and 2 egg whites.
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Mix it well and keep it for some time.
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Take some oil in the pan and make small pakora of the mixture.
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Deep fry them till they are golden brown.
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Serve them hot with tomato ketchup.
Tips and Tricks for Perfect Pakoras:
- Squeeze Bread Thoroughly: Ensure you squeeze out all the water from the bread to prevent the pakoras from becoming soggy.
- Oil Temperature: Maintain a medium-high oil temperature for even frying and crispy pakoras.
- Don’t Overcrowd the Pan: Fry the pakoras in batches to avoid lowering the oil temperature and ensuring even cooking.
Other Variations:
- Add finely chopped onions or coriander leaves to the mixture for extra flavor.
- For a spicier version, increase the amount of green chilies or add a pinch of garam masala.
- You can also add mashed potatoes to the mixture for a different texture.
Serving Suggestions:
- Serve these pakoras as an appetizer or snack with tea.
- They are a perfect addition to your Iftar spread during Ramadan.
- Pair them with mint chutney, tamarind chutney, or raita for a complete snack experience.
- Serve with a side of salad for a balanced snack.
This Chicken Bread Pakora recipe by Zubaida Tariq is incredibly easy and delicious. We encourage you to try it at home and share your experience in the comments below! Let us know how your pakoras turned out and any variations you tried. Happy cooking!
