Chicken Pakoda
North EastA street-style favorite featuring juicy bite-sized chicken fried in an ultra-thin, shattering-crisp crust seasoned with ginger, garlic..
Leidsche Rijn, Nieuwegein · 3435
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Applied at checkout in the appThe recipe began years ago in the mist-covered hills of Shillong. Growing up in the Northeast, rainy afternoons meant one thing: seeking shelter under the plastic canopy of a favorite roadside food stall, where the air smelled of wet earth, pine woodsmoke, and bubbling oil. While most of India made heavy, dough-dipped pakodas, the local vendors in the hills did things differently. You watched the cook flash-fry tiny, marinated cuts of chicken with just a whisper of rice flour and starch. It was a technique born out of a preference for light, clean flavors—letting the heat of fresh ginger, garlic, and fiery local green chilies do the talking. The result was a crispness that shattered instantly, followed by incredibly tender meat
Good to know
Ingredients
Chicken, Ginger ,Garlic, Diary, coriander,green chilly(mild)
Allergens
Gluten, Eggs, Milk, Sesame
Availability
Currently unavailable
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Chef reviews
Menu
The full repertoire. Reserve available dates from Availability above.
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