One of our favorite appetizers at an Indian restaurant is Chicken Pakora bites. They are light and crispy but very different than your average chicken tenders. As you know from our Chinese Chicken Meatball Soup Danny loves Chickarina soup so we decided to make an Indian version. It turned out great! This soup is the perfect way to enjoy a Fall evening.

Chicken Pakora Meatballs


  • 1 1/2 Lbs. Chicken Diced
  • 1 1/2 Eggs
  • 1/2 Cup Chicken Pakora Mix (Chickpea Flour)
  • 1/4 Cup Shmaltz
  • 1 Tablespooon Butter
  • 2 Cloves Garlic, Minced
  • 1/4 Teaspoon Cayenne
  • 1/4 Teaspoon Cardamom
  • 1 Tablespoon Curry Powder
  • 1 Tablespoon Garam Masala


At your supermarket if you can find Pakora mix use this. If not use chickpea flower.

Mix all ingredients together to make meatball mixture.





In a cast iron skillet heat up 1/2 cup of butter or ghee. Form meatballs and put in pan. These should start to sizzle loudly. Cook each meatball for 3 minutes a side - they should be golden brown.

Set aside meatballs.



Mulligatawny Soup


  • 1 Cup Onion, Chopped
  • Carrots, Chopped
  • 1/2 Cup Butter
  • 3 tablespoons Chickpea Flour
  • 2 tablespoons Coriander
  • 2 tablespoons Cumin
  • 1 teaspoon Turmeric
  • 8 Cups Chicken Broth
  • Apple, Chopped and Cored
  • 1/2 Cup White Rice
  • 1 Cup Heavy Cream
  • 2 Tablesppons Fresh Chopped Ginger

Saute onions, celery, carrot, and butter in a large soup pot. Add flour and spices, and cook 5 more minutes. Add chicken stock, ginger, mix well, and bring to a boil. Simmer about 1/2 hour.



Add apple, rice, chicken, salt, and pepper. Simmer 15-20 minutes, or until rice is done.



When serving, add hot cream.