Chicken Noodle Pakora
This Chicken Noodle Pakora is a special recipe passed down from my mom, and it’s an absolute crowd favorite—especially during Ramadan!
Ingredients
For the Pakora Mixture:
- 200 g chicken breast minced in a blender
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 2 tsp chili flakes
- 2 tsp soy sauce
- 1 potato peeled and shredded (excess water drained)
- 1 egg
- 1 packet instant noodles boiled (90% cooked) and slightly broken
- 1 seasoning packet from instant noodles
- Oil for deep frying
Instructions
- Blend chicken breast in a processor until minced.
- In a mixing bowl, combine the minced chicken, salt, black pepper, garlic powder, chili flakes, soy sauce, and the seasoning packet from the instant noodles.
- Peel and shred the potato, squeezing out any excess water to ensure the pakoras stay crispy.
- Boil the instant noodles until 90% cooked, then drain and slightly break them apart for easy mixing.
- Add the shredded potato, egg, and boiled noodles to the chicken mixture.
- Use your hands to mix everything together, ensuring even distribution of ingredients.
- Heat oil in a deep pan over medium-high heat.
- Take small portions of the mixture and shape them into rough, irregular pakoras with your hands. Free-form shaping ensures extra crispy edges!
- Carefully drop them into the hot oil and fry until golden brown and crispy.
- Remove with a slotted spoon and place on paper towels to drain excess oil.
- Serve hot with your favorite dipping sauces such as mint chutney, garlic mayo, or ketchup.
- Enjoy them fresh for the ultimate crispy bite!