Pheasant Pakoras
Serves
4
Prep Time
10 mins
Cook Time
15 mins
Serves
4
Prep Time
10 mins
Cook Time
15 mins
Ingredients
| Ingredients | |
| x 700g | Boneless pheasant, cut into bite-sized pieces |
| x 2 tbsp | Cornflour |
| x 50g | Rice flour |
| x 40g | Gram flour, sieved |
| x 3 | Dried chillies, crushed or 3 green chillies, finely chopped |
| x ½ tsp | Chilli powder |
| x ½ tsp | Curry powder |
| x ½ tsp | Ground coriander |
| x ½ tsp | Cumin |
| x 2 | Small onions, chopped |
| Small bunch of coriander, finely chopped | |
| Vegetable oil, for deep-frying | |
| Sweet chilli sauce or green chutney, to serve |
Place the pheasant in a large bowl, then use your hands to coat the pieces in the cornflour. Mix in the rice flour, followed by the gram flour. Add the chillies, spices, onion, coriander and 1 tsp salt. Mix well with your hands.
Add around 150ml water until the ingredients have become moist and ever-so-slightly wet. You may not need all the water (adding too much will stop the pakora mixture binding).
Fill a deep pan no more than a third full with vegetable oil and heat to 180C.
A small amount of the pakora mixture together before carefully lowering into the hot oil with a spoon. Fry for 6-8 mins, turning regularly, until cooked through and browned all over.
Set aside on a plate lined with kitchen paper while you repeat with the remaining mixture, frying in small batches.
Hot with a sweet chilli sauce or green chutney.
Protein (100g) |
27 |
Calories (100g) |
119 |
Fat (100g) |
1.2 |
Cholesterol (100g) |
66 |
Selenium (100g) |
0.37 |