## Crispy Chicken Dumplings Recipe (Indian Style) – Easy & Delicious Recipe
Discover how to make a delicious and authentic **Crispy Chicken Dumplings Recipe** with this easy-to-follow recipe. A traditional **Indian Snack**, this dish is **Vegetarian** and perfect for any occasion.
**Yields:** 1 servings
**Prep time:** 0 minutes
**Cook time:** 35 minutes
**Total time:** 35 minutes
**Cuisine:** Indian
**Course:** Snack
**Diet:** Vegetarian
### Ingredients for Crispy Chicken Dumplings Recipe:
* 300 grams Boneless chicken
* 1-1/2 teaspoons Ginger Garlic Paste
* 1-1/2 teaspoons Red Chilli powder
* 1 teaspoon Coriander Powder (Dhania)
* 1/2 teaspoon Turmeric powder (Haldi)
* 1/2 teaspoon Black pepper powder
* 2 Green Chillies – slit
* 2 sprig Curry leaves
* 1 Whole Egg
* 1 tablespoon Gram flour (besan)
* 1 tablespoon Corn flour
* Salt – to taste
* Sunflower Oil – to deep fry
### Step-by-Step Instructions to Make Crispy Chicken Dumplings Recipe:
1. clean and wash chicken pieces well.
2. Add chicken pieces, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, pepper powder, salt to taste into a large bowl and mix well to combine.
3. Next add gram flour, corn flour, and mix again to coat all chicken pieces well.finally add the egg and mix again.
4. Cover and let it sit in the fridge to marinate for about 15 minutes.
5. Heat oil in a Pan for deep frying, on a medium flame.
6. Add a handful of chicken pieces into the oil separately.
7. Do not over crowd the kadai.
8. Remove from oil when cooked well and crisp and drain excess oil on kitchen towel.
9. Repeat deep frying all the chicken pieces in batches.
10. At last slit green chilies and curry leaves into the oil and mix with the deep fried Chicken Pakoda and serve hot.
11. Serve Crispy Chicken Pakoda immediately with tomato sauce or any delicious dip like Mirchicha Chatka or Peanut Chilli Dipping Sauce during tea time.
### Tips for the Best Crispy Chicken Dumplings Recipe:
* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.
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