600KG OF CHICKEN PAKORA SOLD DAILY - RECIPE - GUJRANWALA STREET FOOD

Gujranwala, a city in Pakistan renowned for its hearty and flavorful street food, takes pride in its legendary **Chicken Pakora**, with some vendors selling up to 600 kilograms daily. This feat highlights the immense love locals and visitors have for this crispy, spicy delight. Here's a recipe inspired by Gujranwala's style:

### **Authentic Gujranwala-Style Chicken Pakora Recipe**

#### **Ingredients**:
- **Chicken** (boneless, small cubes): 1 kg
- **Gram flour (besan)**: 2 cups
- **Cornflour**: ½ cup
- **Rice flour**: 2 tbsp (for extra crispiness)
- **Ginger-garlic paste**: 2 tbsp
- **Green chilies** (finely chopped): 3-4
- **Red chili powder**: 1 tbsp
- **Turmeric powder**: ½ tsp
- **Coriander powder**: 1 tsp
- **Cumin powder**: 1 tsp
- **Garam masala**: 1 tsp
- **Salt**: to taste
- **Carom seeds (ajwain)**: 1 tsp
- **Lemon juice**: 2 tbsp
- **Eggs**: 1 (optional, for binding)
- **Water**: as needed
- **Oil**: for deep frying

#### **Preparation Steps**:
1. **Marinate the Chicken**:
- In a large bowl, mix the chicken cubes with ginger-garlic paste, green chilies, lemon juice, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and salt.
- Let it marinate for at least 1-2 hours for deep flavor.

2. **Prepare the Batter**:
- In a separate bowl, combine gram flour, cornflour, rice flour, and carom seeds.
- Add water gradually to make a thick, smooth batter. Beat well to ensure there are no lumps.
- Mix the batter with the marinated chicken. Add an egg if you want better binding.

3. **Deep Fry**:
- Heat oil in a deep pan or wok over medium heat.
- Carefully drop the coated chicken pieces into the hot oil, ensuring they don't overcrowd the pan.
- Fry until golden brown and crispy (6-8 minutes per batch).

4. **Serve**:
- Drain excess oil on paper towels.
- Serve hot with mint chutney, tamarind sauce, or raita, along with sliced onions and lemon wedges.

### **Pro Tips**:
- Use fresh, high-quality chicken for the best results.
- Double-fry the pakoras for extra crunch, a common technique in Gujranwala.
- Adjust spice levels to your preference, as Gujranwala's street food is known for its bold flavors.

Would you like to know about any other iconic dishes from this region?