Recipes from Les Toques Blanches Ottawa

Chicken Pakora

Executive Chef/Owner Joe Thottungal, Coconut Lagoon

Serves 4

Chicken Pakoras

500 g chicken juliennes
50 g sliced onion
20 g ginger julienne
Green chilies slit into half
Ground caraway seeds
Pinch turmeric powder
5 g ground cumin seed
200 g chickpea flour
100 g rice flour
Salt to taste
Black Pepper to taste
Vegetable Oil 1.5 litre

Preparation:

• Marinate the Chicken pieces with all the spices
• Mix with the Onion, ginger, green chilies
• Add the chick peas, rice flour and make a coating with little bit of cold water
• Heat the oil and put the chicken pieces separately
• fry it until it become golden brown and crispy
• Drain and put it on a paper towel, serve hot with the dip

Dip

200 ml mayonnaise
1 tsp chili powder
juice of 1 lime
1 tsp chopped cilantro

Preparation:

• Whip the mayo with the chili powder and lime juice
• Check for seasonings and finish it off with the chopped cilantro