Chicken Pakoda

Taking advantage of my holidays, mmm hum, rather the Easter holidays of my teddies to take a pause, to receive friends and family, to get together, to relax, enjoy the pleasant weather, to do nothing ( no homeworks, no keeping up with the time, running to school, waking up early in the morning...), and keep off my pc for a couple of weeks but couldn’t resist to upload this simple snack, which I did for my little sis who loves norukku theeni (snacks), like most of us do and something very quick and easy to do and ideal to serve for an aperitif. Enjoy!
Ingredients:
2 cups boneless chicken
½ cup Gram flour
2 tbsp corn flour
Chilly powder (according to taste, 1 tbsp for me)
1 tbsp oil
Salt to taste
20 Cashew nuts or peanuts
2 sprigs curry leaves
Oil for deep frying

Method:
In a bowl, mix together the gram flour, salt, chilly powder, and the oil.
Taste and correct salt and chilly.

Cook the chicken pieces in some water. (You may also like to add salt and pepper powder while cooking or cook it as it is)
Shred the chicken roughly and add the corn flour to it.

Combine the prepared powders with the above and mix well.

Add the curry leaves and the nuts.

Correct salt and the hotness if necessary. Mix well so that everything is well coated with the powders.
(I didn’t have to add any water to the above mixture as the chicken had enough moisture already, but if you find that the mixture doesn’t coat the ingredients well, then just sprinkle some water and mix well.

Heat enough oil in a wok for deep frying.

Take the chicken pieces and sprinkle some of them in the hot oil. (They should fall down separately.)

When they turn crispy and golden brown, remove and spread it on a paper towel. Do the same for the rest of the mixture. Cheers!