Chicken Drumsticks Pakoda with Potato Wedges.

“Chicken Drumsticks Pakoda with Potato Wedges” … an awesome snack that can be relished at dinner time … Yummy Yumz … 

** Chicken drumsticks pakoda is a simply dish but tasty one. The only added on taste here is I marinated the chicken drumsticks with my very own concoction of special sandwich chutney that we love in our home. This chutney is very aromatic with the inclusion of greens and dry fruits and is very healthy too. You should try to include it if you have growing children at home who are always fussy and hesitate to eat good food. This chutney goes along very well with sandwich or any other items too. I just thought of marinating the chicken with it and the result was awesome. I have included the link to the chutney recipe at the bottom of this recipe, do go through the link and try out the awesome chutney even if you do not like chicken or are a vegetarian, you can serve it with any dish of your choice. 

** Here is my simple method of preparing “Chicken Drumsticks Pakoda which I served along with some Potato Wedges” …. This is a re-edited version, but the recipe remains the same, I have only set it in a proper detailed manner ... 

** Clean about 4-6 chicken drumsticks and pat dry on a absorbent tissue. Keep it ready.

** Now add the chicken into a bowl along with about ½ - ¾ cup of the special sandwich chutney and mix well. See to it that the chicken drumsticks are well marinated if not or if the drumsticks are larger in size you can add on more of chutney. Here I have given approximate amount for medium sized chicken drumsticks. 

** Now put the marinated chicken drumsticks along with all the marinate in a steel box with tight lid and put it in the fridge for 8-10 hours or overnight. Remove and brng to room temperature say about 40 minutes before you want to make the pakodas. 

** Now take a non-stick pan with 1 tblsp ghee and heat on high, add the marinated chicken drumsticks and fry on high for 2-3 minutes tossing it well. Be careful with this procedure, if the heat is too much, you can lower it a little bit. This step helps the chicken juice to remain intact within.

** Now add in about ½ to 1 cup of hot water and cook the chicken drumsticks on low heat tossing it in between till the chicken is about 75% done. Remove, drain off excess water and leave it aside to cool well. The chicken should come to room temperature. Do not discard the excess water it can be used for the preparation of pakoda batter.

** Now add about 1 heaped cup of besan (Bengal gram flour) in a bowl along with 1 tblsp of kashmiri red chilly powder, pinch of salt and then add in the chicken drumstick cooked water and mix well. If needed add some water in case the cooked water is not sufficient. The batter should be smooth without any lumps and should coat the back of a spoon when dipped and removed. 

** Now heat plenty of oil in a kadai for deep frying the chicken drumsticks. When smoking hot lower the heat and wait for 5 minutes. Then dip each cooked chicken drumstick into the batter and roll round to even coat on all sides and gently drop them into the hot oil. Fry to golden brown by flipping over at intervals. Remove and put them on an absorbent paper for excess water to drain off. 

** Do not fry all the chicken drumsticks in one go, if the kadai is small. Never overcrowd the kadai with too much ingredients, there should be enough oil on all sides for the pakodas to get evenly fried. Continue with the remaining chicken drumstick by following above method till all the chicken drumsticks are done. 

** For Potato Wedges : Peel off the skin of 2-3 large sized potatoes, wash and pat dry. Cut them into wedges and Keep them ready before you begin to deep fry the chicken drumsticks. Once they are done deep fry the potatoes in batches in the same hot oil. Just add the potatoes into the hot oil and deep fry till golden color. Remove and drain on absorbent paper and continue with remaining potato wedges. 

** Once all the potato wedges and deep fried and done, put them all in a wide bowl to cool a little bit slightly. Now sprinkle some chat masala or chilly powder and salt to taste and toss them well to evenly coat on all the wedges. I have added on pav bhaji masala along with a dash of hing powder and salt to taste to the wedges. It gives an awesome flavor. They are ready to be served with any dish of your choice. 

** I have marinated the chicken drumsticks with my very own concoction of chutney which I have named “My Special Sandwich Chutney” which has inclusion of coriander leaves, fresh green garlic and dry fruits. An awesome chutney that makes sandwiches or other dishes that much more delicious when served along with it. I am sharing the link to the chutney below, you can use your own marinating method as suitable or try out this awesome chutney too. 

** For the “My Special Sandwich Chutney” Recipe, Please go through the link given below …

http://gayathrifoodbytes.blogspot.com/2015/01/special-sandwich-chutney.html#more

** “Chicken Drumsticks Pakoda and Potato Wedges” are done and ready to be served. Serve them hot during dinner time with some hot soup if needed and enjoy a delicious dinner. I just enjoyed these with some tomato ketchup as an accompaniment. You may relish it with any side dish of your choice. Try these in your home, I am sure children will love them and crave for more. Family joy is in eating dinner together, what better way than to indulge in something that is sure to be a hit with all. Enjoy.