Had some chicken breast meat leftover from yesterday's chicken curry so thought about baking some pakodas with them. Substituting the regular rice flour with millet flour along with bengal gram flour, turned out to be delicious and also crispy. Millet flour has lots of goodness in them.
You can try this recipe with any chicken meat. If you don't have leftover chicken :) you can cook some fresh. Boiled chicken meat goes well too. Most people think that chicken breast meat is tasteless and tough to eat. But not so, it did taste good and soft too.
Baked Millet Chicken Pakoda
Millet flour - 1/2 cup
Bengal gram flour - 1 cup
Ginger Garlic paste - 1/2 tsp
Onion - 2 medium
Chicken - breast meat as required
Garlic - 6-7 finely chopped
Curry leaves - few finely chopped
Fennel seeds powder - 1 tsp
Salt to taste
Water - as required
1. Preheat the oven (OTG) at 180 degrees for 10 minutes in the mode 'toast'.
2. Slice the onion lengthwise and keep aside.
3. Finely chop the chicken breast meat against its grains and keep aside.
4. In a mixing bowl add all the mentioned ingredients expect water.
5. Add the sliced onions and chicken to the mixture and mix well.
6. Add water little at a time and mix it to a thick smooth paste.
7. Grease the baking cup cake moulds with oil.
8. Fill each mould with the mixture.
9. Bake in a pre heated oven for 30 minutes at 180 degress. Then remove the pakodas from the oven and remove from the mould. Flip it over and place them in the cup cake mould again and bake for another 10 minutes.
10. Pakodas are very good when served hot or warm.
- Substituting regular rice flour with millet flour in this pakoda is a healthier choice.
- Millet flour comes in many varieties. I used millet puttu flour. Since the puttu flour was a little coarse, I powdered it in the mixer. You can also use any particular millet flour of your choice.
- Chicken breast meat when sliced along its grains tends to become tough to eat. So slice the meat against its grains.