Try chef Sandeep Mehrolia's recipe for Chicken Pakodas

Chef's corner
Impressing guests over a meal at home will just be a cake walk as top chefs share special recipes exclusively for SUNDAY MiD DAY readers, every week

Chef Sandeep loves crunchy Chicken Pakodas, though it is not served at Hard Rock Cafe. Pics/Atul Kamble

Chicken pakodas
' 200g chicken thigh, sliced

For wet preparation
' ¼ inch chicken leg julienne
' 1 onion, chopped
' 1 tbsp green chilli, finely chopped
'u00a02 tsp ginger, chopped
'u00a01 tsp garlic, chopped
'u00a02 tsp Madras curry powder
'u00a01 tsp cumin powder, roasted
'u00a0¼ tsp tumeric powder
'u00a01 tsp curry leaves, finely chopped
'u00a01 tbsp coriander, finely chopped
'u00a01 tbsp egg, whipped
'u00a01 tbsp lemon juice
'u00a0½ tsp salt
'u00a01 tsp mustard oil
'u00a060 ml oil for frying

For dry preparation
'u00a01 tbsp rice flour
'u00a02 tbsp cornflour

For the dip
'u00a0750 ml sweet chilli dipping sauce for chicken
'u00a01 cup water
'u00a01 tbsp tabasco
'u00a02 tbsp cilantro, chopped

Method
'u00a0Trim off excess fat from the thigh and slice it into quarter inch strips
'u00a0Mix the dry ingredients together
'u00a0Mix all the wet ingredients together
'u00a0Add the dry mix to the wet mix with a hand blender
'u00a0For the pakoda batter, mix 200g wet preparation and 3 tbsp dry mix
'u00a0Coat the chicken pieces in this batter and crisp fry
'u00a0On a kitchen towel, place the pakoda let the excess oil drain
'u00a0For the dip, whisk the ingredients till it thickens
'u00a0Garnish with fresh cilantro
'u00a0Serve with chaat masala, cucumber lime wedges u00a0