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Serves
US | Metric
Ingredients
Cumin Roti
  • 225 g Self-raising flour
  • ½ tsp Salt
  • 1 tbsp Vegetable oil
Chicken Pakora
  • 250 g Chicken breast cut into strips or cubes
  • 1 White onion, finely chopped
  • ½ tsp Fresh grated ginger
  • 1 tsp Garam masala
  • ½ tsp Turmeric
  • 1 tsp Ground coriander
  • ½ Red chilli powder
  • ½ tsp Salt
  • 1 Egg, beaten
  • 3 tbsps Rice flour
  • Vegetable oil
Cucumber Raita
  • 250 g Greek yoghurt
  • ¼ Cucumber, thinly sliced
  • 1 tsp Olive oil
  • Pinch of salt
  • ½ tsp Cumin seeds
  • 1 tbsp Finely chopped fresh coriander
Pickled Cucumber Ribbons
  • 1 Large cucumber sliced into ribbons
  • 1 tsp Sea salt
  • 1 tbsp White wine vinegar
  • ½ tsp Coriander seeds
  • Mango Chutney (shop bought)
Chicken Pakoras, Homemade Cumin Roti, Cucumber Raita, Mango Chutney & Pickled Cucumber Ribbons Chicken Pakoras, Homemade Cumin Roti, Cucumber Raita, Mango Chutney & Pickled Cucumber Ribbons

Chicken Pakoras, Homemade Cumin Roti, Cucumber Raita, Mango Chutney & Pickled Cucumber Ribbons

We could eat this all day!

Prep 35 minutes
Total 1 hour

Cumin Roti:

  • Sift the flour and salt into a large bowl. Sprinkle over the oil, and add enough water to make a soft dough (about 140 ml ). Knead gently until smooth. Cover and leave to rest for about 30 minutes.
  • On a floured work surface, divide the dough into six equal pieces and roll each one into a thin circle about the thickness of about 2mm using a rolling pin.
  • Heat a little oil in a frying pan. Add to the pan and fry on one side until it puffs up and is speckled brown on the underside. Turn it over and fry on the other side for a few minutes, until it too is puffed and speckled brown
  • Remove from the pan and keep warm until ready to serve.

Chicken Pakoras:

  • Add the ginger, garlic, flour, salt and spices to a bowl and mix. Add the egg and mix well until a batter forms. If its looking too thick add a little water to loosen the mixture but it needs to remain pretty thick.
  • Add the chicken and mix until each piece is nicely coated.
  • Heat the oil in a deep frying pan to about 180℃
  • Slowly lower the chicken in batches with a slotted spoon. Don't add too many pieces at once as they will stick together and pull the batter off.
  • Fry each piece for around 3 minutes, until crisp and golden and cooked all the way through. Remove from the oil and place on kitchen roll to remove excess oil.
  • Keep warm until ready to serve.

Cucumber Raita:

  • Mix all of the ingredients together in a bowl and place in the fridge until ready to serve.

Pickled Cucumber Ribbons:

  • Once the cucumber has been sliced into ribbons, toss lightly in a pinch of salt. Leave for 15 minutes and then squeeze out any excess water with your hands and pat dry with kitchen roll.
  • Mix all of the other ingredients together in a bowl and mix through the cucumber. Leave for 15 mins before serving.


Chicken Pakoras, Homemade Cumin Roti, Cucumber Raita, Mango Chutney & Pickled Cucumber Ribbons Chicken Pakoras, Homemade Cumin Roti, Cucumber Raita, Mango Chutney & Pickled Cucumber Ribbons

Chicken Pakoras, Homemade Cumin Roti, Cucumber Raita, Mango Chutney & Pickled Cucumber Ribbons

We could eat this all day!

favorite
print
like
Prep 35 minutes
Total 1 hour
Serves
US | Metric
Ingredients
Cumin Roti
  • 225 g Self-raising flour
  • ½ tsp Salt
  • 1 tbsp Vegetable oil
Chicken Pakora
  • 250 g Chicken breast cut into strips or cubes
  • 1 White onion, finely chopped
  • ½ tsp Fresh grated ginger
  • 1 tsp Garam masala
  • ½ tsp Turmeric
  • 1 tsp Ground coriander
  • ½ Red chilli powder
  • ½ tsp Salt
  • 1 Egg, beaten
  • 3 tbsps Rice flour
  • Vegetable oil
Cucumber Raita
  • 250 g Greek yoghurt
  • ¼ Cucumber, thinly sliced
  • 1 tsp Olive oil
  • Pinch of salt
  • ½ tsp Cumin seeds
  • 1 tbsp Finely chopped fresh coriander
Pickled Cucumber Ribbons
  • 1 Large cucumber sliced into ribbons
  • 1 tsp Sea salt
  • 1 tbsp White wine vinegar
  • ½ tsp Coriander seeds
  • Mango Chutney (shop bought)

Cumin Roti:

  • Sift the flour and salt into a large bowl. Sprinkle over the oil, and add enough water to make a soft dough (about 140 ml ). Knead gently until smooth. Cover and leave to rest for about 30 minutes.
  • On a floured work surface, divide the dough into six equal pieces and roll each one into a thin circle about the thickness of about 2mm using a rolling pin.
  • Heat a little oil in a frying pan. Add to the pan and fry on one side until it puffs up and is speckled brown on the underside. Turn it over and fry on the other side for a few minutes, until it too is puffed and speckled brown
  • Remove from the pan and keep warm until ready to serve.

Chicken Pakoras:

  • Add the ginger, garlic, flour, salt and spices to a bowl and mix. Add the egg and mix well until a batter forms. If its looking too thick add a little water to loosen the mixture but it needs to remain pretty thick.
  • Add the chicken and mix until each piece is nicely coated.
  • Heat the oil in a deep frying pan to about 180℃
  • Slowly lower the chicken in batches with a slotted spoon. Don't add too many pieces at once as they will stick together and pull the batter off.
  • Fry each piece for around 3 minutes, until crisp and golden and cooked all the way through. Remove from the oil and place on kitchen roll to remove excess oil.
  • Keep warm until ready to serve.

Cucumber Raita:

  • Mix all of the ingredients together in a bowl and place in the fridge until ready to serve.

Pickled Cucumber Ribbons:

  • Once the cucumber has been sliced into ribbons, toss lightly in a pinch of salt. Leave for 15 minutes and then squeeze out any excess water with your hands and pat dry with kitchen roll.
  • Mix all of the other ingredients together in a bowl and mix through the cucumber. Leave for 15 mins before serving.