Click on the image, above to submit to Pinterest.
Irn-Bru Pakoras
Irn-Bru Pakoras is a modern Scottish recipe for a classic fusion curry of chicken strips in a spiced chickpea flour batter made with irn-bru that are deep fried to cook and which can be served as a starter or snacks. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Irn-Bru Pakoras.
prep time
10 minutes
cook time
20 minutes
Total Time:
30 minutes
Serves:
4
Rating: 
Tags : CurryChicken RecipesFusion RecipesScottish Recipes
For some things you have to say, ‘only in Scotland’ So these orange-coloured chicken pakoras with Irn-Bru are uniquely Scottish.
Ingredients:
800g chicken breasts, sliced into strips
1tbsp garlic & ginger Paste
1/2 a lemon
1tsp salt
1tsp coarsely-ground black pepper
1tbsp fenugreek leaves
1tsp paprika powder
250g (2 cups) of gram flour
1 /2 tsp bicarbonate soda
1/2 tsp ajwain seeds
1tsp chilli powder
1tsp coriander powder
1tsp cumin powder
1tsp garam masala
3tbsp of vegetable oil
1/2 tsp orange food colouring (optional)
200ml Irn-bru
100ml water
Method:
Pre-heat your deef fryer to 180C.
In a bowl, combine the chicken strips garlic and ginger Paste and the juice from the 1/2 in lemon. Now add the salt, black pepper, paprika, and fenugreek leaves.
Mix together with your hands then set aside to marinate for a few minutes.
Add in the cumin, coriander, garam masala, bicarbonate soda, gram flour, oil, water and Irn-Bru, then stir thoroughly to coat the chicken in the fizzy paste.
By this time the deep fryer should be hot. To cook, drop in the coated chicken strips and cook until they are crispy (about 8-9 minutes but may take longer) then remove and dry with some kitchen roll before serving. You may need to cook in batches.
Serve with onions and your choice of dipping sauce.
