Biggest Chicken Pakoda Bulk Making Rs. 150_- Only

Chicken Pakoda Recipe for Bulk
Ingredients:

Chicken: 1 kg (boneless, cut into bite-sized pieces)
Besan (gram flour): 1 cup
Rice flour: 1/4 cup (optional, for extra crispiness)
Yogurt: 1/2 cup
Ginger-garlic paste: 2 tablespoons
Green chilies: 2-3, finely chopped (adjust to taste)
Red chili powder: 1 teaspoon
Turmeric powder: 1/2 teaspoon
Coriander powder: 1 teaspoon
Cumin powder: 1/2 teaspoon
Garam masala: 1/2 teaspoon
Ajwain (carom seeds): 1/2 teaspoon
Baking soda: A pinch
Salt: To taste
Fresh coriander leaves: A handful, chopped (optional)
Oil: For deep frying
Instructions:

Marinate the Chicken: In a large bowl, mix the chicken pieces with yogurt, ginger-garlic paste, green chilies, red chili powder, turmeric, coriander powder, cumin powder, garam masala, ajwain, baking soda, and salt. Let it marinate for at least 30 minutes, or overnight if possible.

Prepare the Batter: Add besan and rice flour (if using) to the marinated chicken. Mix well to coat the chicken pieces evenly. If the batter seems too thick, you can add a little water to adjust the consistency. It should be thick enough to coat the chicken pieces well.

Heat the Oil: In a large pan or deep fryer, heat enough oil to submerge the pakodas. The oil should be hot but not smoking.

Fry the Pakodas: Carefully drop the coated chicken pieces into the hot oil in batches. Fry until they are golden brown and crispy, about 5-7 minutes. Do not overcrowd the pan to ensure even cooking.

Drain and Serve: Remove the pakodas with a slotted spoon and drain on paper towels to remove excess oil. Serve hot with chutney or ketchup.

Cost Management Tips:

Buy in Bulk: Purchase chicken and other ingredients in bulk to reduce costs.
Seasonal and Local Ingredients: Use locally available and seasonal ingredients for better prices.
DIY Spice Mix: Prepare your own spice mixes rather than buying pre-made ones.
I hope this helps! If you need any more specific details or have other questions, feel free to ask.