At Sam's TA they use chicken Tikka to make the pakora's. I am making some now for tea and just thought?
Does every TA use chicken Tikka or just pre-cooked chicken?

Locally to me they use plain chicken Chris.

Here's the finished Tikka pakora for my tea, bloody YUM.

Chicken tikka pakora at my local as well Chris.  Pre-cooked tikka wth a simple batter of self-raising flour, egg, a little mix, methi and chilli powder, fennel seeds, water, and orange food colouring.  Prefer fish pakora myself.

Rob 

Looks great Chris!

Do look nice.  I was at another TA last night where the tikka batter was made from self-raising flour, mix/chilli powder, methi, chaat masala, and ajowan (carom seeds). Egg, water and salt.  Very tasty indeed.  Might have a go and making a few later.

Rob 

Quote from: Bengali Bob on July 14, 2013, 09:41 AM
Do look nice.  I was at another TA last night where the tikka batter was made from self-raising flour, mix/chilli powder, methi, chaat masala, and ajowan (carom seeds). Egg, water and salt.  Very tasty indeed.  Might have a go and making a few later.

Rob 

Let us know how they turn out Rob.

Came out very well Chris.  The good lady thought they were fantastic.  Started with 100 ml water.  Added about a 1/2 tsp of the powders,a pinch of methi, and just under a 1/2 tsp of carom seeds. 1 egg and a pinch of salt.  A quick mix and then blended in the flour to give a runny soup consistency, with bubbles.  Gave the pre-cooked tikka a good dunk in this and deep fried hot.  Made a single tester to start with. Wasn't really spicy enough for me so piled in some cracked black pepper. Much better I thought. 

The carom does seem to work well with these types of starters/snack. A while back I made some onion ring fritters (kandla na bhajia) following Kaushy Patel's Prashad book recipe, which includes carom, and they were pretty good too.  Remember thinking then could up the amount of carom a bit without it taking over.  Might try similar with the pakoras.  Quite fancy fish (pangash) or tandoori king prawn. The lads at my local TA also make a wicked staff tikka pakora made with diced chicken, served with mixed prawn cocktail sauce/Mr Naga pickle (as a dip). Delicious!

Rob