Crispy Chicken Pakoda with a Cheesy Twist

To make crispy chicken pakoda with a cheesy twist, start by marinating boneless chicken pieces with lemon juice, yogurt, ginger-garlic paste, and spices for at least 30 minutes. Then, mix grated mozzarella cheese with coriander and green chili. Stuff the marinated chicken with this cheese mixture, dip it in a batter made of gram flour, rice flour, cornstarch, and egg, and fry until golden brown.

Yes, you can make chicken pakoda without using egg. Simply substitute the egg in the batter with a mixture of 2 tablespoons of water and 1 tablespoon of cornstarch to help bind the ingredients together. This will still give you a crispy coating for your chicken pakoda.

To store leftover chicken pakoda, let them cool completely and then place them in an airtight container. You can refrigerate them for up to 2-3 days. For longer storage, consider freezing them. Just ensure they are well-wrapped to prevent freezer burn, and they can last for up to a month.

Crispy chicken pakoda pairs wonderfully with mint chutney or tamarind sauce for dipping. You can also serve it alongside a fresh salad or some sliced onions and lemon wedges to enhance the flavors.

This chicken pakoda recipe is not suitable for those with gluten intolerance due to the use of gram flour and rice flour. However, you can substitute these flours with gluten-free alternatives like chickpea flour or a gluten-free all-purpose flour blend. Additionally, it contains dairy from the mozzarella cheese, so it's not suitable for those who are lactose intolerant unless you use a dairy-free cheese alternative.