It's fillets I buy from the Indian wholesalers. I agree makes for amazing succulent pakora

Fresh batch just cooked. Anyone from Scotland and from Glasgow if you like pakora then this is for you. Identical and takes 2 minutes to cook.

How to make them

They are normally bit size nuggets but I like them bigger . Cheers London I have a few more if u can that's great

Pic

they freeze and reheat perfectly, i will make some tonight and post a couple of pics, i rate this 10/10 and i am a huge fan of chicken pakora

loads of different ones to choose from but at the moment the below 1 i really like at the moment

https://www.maggi.co.uk/products/world-foods/hot-sweet-sauce/

1 KILO bag CHICKEN BREASTS cut into strips or chunks
LAZIZA TANDOORI PASTE TO COAT.. 1 tbl spoon
1 teaspoon SPOON GARLIC PASTE
squirt LEMON JUICE
half TSP SALT 
half TSP RED FOOD COLOURING POWDER
half TSP HOT CHILLI POWDER
half TSP coriander seeds
1 Egg
50 mili litres cold water
50 GRAMS GRAM FLOUR

Put all ingredients in the bowl and mix well

the mixture should be quite runny, if you use the above measurements you cannot go wrong

deep fry in any oil of your choice at about 160c for 5 minutes and the pakora has risen

Remove and eat or even re-fry the next day for 1 minute to re-heat.

this is now my perfect recipe for chicken pakora. will upload some pictures tonight.

The book is fantastic, it produces a very good Glasgow curry, the base is basic and very easy to make, just follow the recipes to the letter and you cannot go wrong

Quote from: Pugs on October 20, 2015, 09:10 AM
haha, grumpy old man alert. Ok, safely going to be ignoring this guy from now on, sticks 'n' stones and all that.

Thanks to everyone else for the common decency

Or you could do the decent thing and admit you were wrong?