Chicken Pakora Recipe [video]

These chicken pakora bites have a crispy coating and are incredibly moist and tender on the inside. Here’s a quick step-by-step recipe video to make street-style chicken pakoda at home.

The onset of the monsoon automatically makes one crave a large plate of crispy pakoras along with some chai. So that is exactly what I did last week when it began to rain cats and dogs.

I usually make onion, potato, or paneer pakoras but this time I decided to treat my family to these crispy and crunchy chicken pakoras for a change.

These street-style pakoras were a delight to the tastebuds and everyone devoured them to their heart’s content, especially the kiddos.

• What is chicken pakora?
• This murgh pakora
• Ingredients needed
• How to make chicken pakora – Step by step process
• Serving suggestions
• A few handy tips…
• Variations of this recipe
• Frequently asked questions
• You may also enjoy these delicious Indian chicken appetizers
• Chicken Pakora Recipe

What is chicken pakora?

Chicken pakoda is an Indian-style chicken fritter made using boneless chicken pieces, marinated in spices, coated with a thick chickpea flour batter, and fried to golden perfection!

Have you ever tried chicken pakoras? If your answer is not then you must definitely try these crispy and juicy chicken pakoras. While onion pakoras are the classic favorite, this chicken variation was a delicious change.

Chicken is known as ‘ murgh’ in Hindi and so these are also known as murgh pakora!

I’m sure there are various versions of chicken pakora across the length and breadth of the country. Be it a Bengali/Kolkatta version or Andhra version, I’m sharing my version of making this delicious, street-style chicken pakora at home.

This murgh pakora

✔ Is truly irresistible!

✔ Needs simple ingredients, mostly pantry-staples

✔ Is easy to prepare

✔ Is perfect to indulge in on a rainy day along with a cup of masala chai

✔ Can also be enjoyed as a side along with rice and dal, khichdi, or any other curry of your choice

Ingredients needed

To make this restaurant-style chicken pakora at home, you will need the following ingredients.

For the chicken pakora marination;

• Chicken: I’ve used boneless chicken breasts. You can use boneless chicken thighs or even bone-in chicken pieces.
• Aromatics: Freshly minced ginger and garlic.
• Spices: This includes the usual Indian spices like Kashmiri red chili powder, red chili powder, garam masala, ground turmeric, coriander powder, cumin powder, chaat masala (not in the frame below), ajwain, salt, and black pepper.
• Green chilies : For some kick.
• Fresh herbs: Coriander leaves and curry leaves
• Other ingredients: lemon juice and oil

For the chicken pakora batter you will need just 3 more ingredients which are;

• Besan (chickpea flour): A primary ingredient for the coating used in almost every pakora recipe.
• Rice flour: Added for crispiness. You can swap the rice flour with cornflour or cornstarch.
• Egg white: The egg white helps seal in the chicken juices, keeping it moist, tender, and juicy. It is a popular Chinese technique known as ‘velveting’.

The weather is just perfect to indulge in some piping hot pakoras. So what are you waiting for? Check out the recipe and go make some!

How to make chicken pakora – Step by step process

Step 1: Marinate the chicken pieces

Place the chicken pieces (500 grams) in a large bowl. Pat dry to remove any moisture. ( Photo 1 )

Add 1/2 tablespoon minced ginger, 1 tablespoon minced garlic, and finely chopped green chilies ( about 1 to 2, or as desired). ( Photo 2 )

Add 3/4th teaspoon salt and 1/2 teaspoon ground black pepper. ( Photo 3 and 4 )

Also add 2 teaspoons Kashmiri red chili powder, 1/2 to 1 teaspoon red chili powder/cayenne, 1 teaspoon garam masala, 1 teaspoon coriander powder, 1/2 teaspoon roasted cumin powder, 1/4 teaspoon turmeric powder. ( Photos 5 to 10 )

Also, add 1/4 teaspoon ajwain, 1 tablespoon lemon juice, 1 tablespoon oil, 2 tablespoons finely chopped coriander leaves, and a chopped curry leaves (about 15-16 leaves). Mix well. ( Photo 11 to 15 )

Cover the bowl and set it aside for 30 minutes. ( Photo 16 )

Step 2: Add besan, rice flour, and egg white

Add one beaten egg white, 1/2 cup besan, and 2 tablespoons rice flour or cornstarch, mix well. ( Photos 17 to 20 )

If it looks too dry, add a few tablespoons of water at a time and mix well. I added only about 2 tablespoons of water. ( Photos 21 and 22 )

Step 3: Deep fry the pakoras on medium-high heat

Heat oil for deep frying in a wok or kadai over medium heat.

Test the temperature of the oil with a candy or deep-frying thermometer (it should register 350° F/180° C). You can also test the oil temperature by dropping a little of the batter into the hot oil. It must rise to the surface slowly. That means the oil is ready for deep frying.

Slide the chicken pieces gently in the hot oil. Leave it undisturbed for a minute. (Photo 23 and 24)

After about a minute, flip the pieces with a slotted spoon and continue frying until the chicken is cooked through and turns a golden brown on all sides, about 3-4 minutes (depends on the size of your chicken pieces). If using bone-in chicken, it will take a few minutes longer. ( Photos 25 and 26 )

Transfer the chicken pakora to a plate lined with an absorbent paper napkin or on a wire rack to drain off excess oil. ( Photo 27 )

Continue frying the rest of the chicken pieces in the same way.

Step 4: Fry slit green chilies and curry leaves

The last step is to deep-fry 3-4 green chilies, slit lengthwise (very important to use only slit green chilies or peppers) and a sprig of curry leaves, until they turn crispy, about 30 seconds . ( Photo 27 )

Drain and add it over the chicken pakoras. ( Photo 28 )

Sprinkle chaat masala and serve immediately. ( Photo 29 )

Serving suggestions

This hot and crisp chicken bhajiya is best enjoyed as soon as they are prepared with a sprinkle of chaat masala for those delicious chatpata flavors.

Serve it with some green chutney , sweet chutney , or ketchup. A bite of the crispy pakoras and sweet and spicy chutneys is like an explosion of flavors in your mouth!

You can also stuff these pakoras in ladi pav slathered with chutneys of your choice.

p.s. Don’t forget that adrak wali cha i (ginger tea) 😀

A few handy tips…

This recipe is fairly simple, but I’d like to share a few tips to help you make the best chicken pakora at home.

Add water 1 tablespoon at a time: Do not add too much water for the coating. Add just enough water so that the coating sticks to the chicken pieces. Too much moisture can make these pakoras soft and soggy. If the batter is too runny, add more chickpeas flour.

Fresh ginger, garlic, and spices: Use freshly minced ginger-garlic or coarsely crushed ginger-garlic. Avoid the store-bought paste as it will not give you that flavor that you can get from using fresh and it makes a lot of difference in recipes like these. Also, make sure your ground spices are fresh and not stale.

Use only egg white: The yolks can soften the coating due to their high-fat content. If you don’t want to use egg white, then use about 2-3 tablespoons of thick yogurt.

Don’t skip the green chillies and curry leaves: The green chilies and curry leaves are added in two steps in the recipe. One, in the marinade, and second, fried in the hot oil. They add a lovely flavor to this homemade chicken pakora that cannot be missed. Please skip it only if they are not accessible to you. Also, please remember to slit the green chilies lengthwise, or else they will splatter hot oil all over the place due to the moisture content.

Right oil temperature: Heat the oil on high initially. Then turn down the heat to medium-high and fry the pakoras. If the heat is too high, the exterior will brown faster and the insides will remain uncooked. If you fry at a low temperature, the pakoras will absorb a lot of oil and turn super greasy.

Fry in batches: Whenever you deep-fry anything, always do it in batches. Overcrowding the wok will bring down the temperature of the oil.

Variations of this recipe

Sliced onions: You can add a handful of thinly sliced onions to the batter. It will add a delicious taste and texture, a cross between onion and chicken pakoras 😀

Mint: You can also add chopped mint leaves to the batter.

Chinese style: For a yummy Indo-Chinese fusion, follow these steps;

1. Marinate 500 grams of boneless chicken chunks with 1 tablespoon of dark soy sauce, 2 tablespoons of chili garlic sauce or schezwan sauce, 2 teaspoons of rice vinegar or white vinegar, 1/2 teaspoon black pepper, 1 tablespoon each of minced ginger and garlic, 1 teaspoon finely chopped green chilies along with a tiny pinch of salt (since the sauces already have salt).
2. For the coating, add 1 egg white, 2 tablespoons of cornstarch, and 1/4 cup of all-purpose flour.
3. Mix well and deep fry as shown above.
4. To check if you need more salt, fry one piece of chicken and do a test taste. You may not need salt as the sauces contain salt, but if needed, adjust as required.

Can I skip the marination if I’m pressed for time?

Yes, you can skip that step. But I highly suggest planning ahead and allowing it to marinate for a minimum of 30 minutes to overnight. The marination tenderizes the chicken and also allows the spices to be infused into the chicken resulting in a more flavorful outcome.

Why is the chicken pakora served at some places red in color?

The red color can be attributed to the addition of red food color to give it that signature, street-style look. You can definitely avoid it at home as it adds nothing to the taste.

I’ve added Kashmiri chili powder for that hint of red color in these pakoras.

Can I make a baked version of this recipe?

Yes, you can. Place the coated chicken pieces over a greased steel rack on a baking tray. Refer to the pics below. Grease the chicken pieces with some oil spray and baked them in a preheated oven at 230° C/450° F for 12 to 15 minutes or until the chicken is cooked through.

They didn’t turn as crispy as the deep-fried version, but it is a great alternative if you don’t like deep-frying anything at home. I highly suggest using chicken thighs if you do opt for the baked version as it remains moist and juicy while the exterior crisps up.

Can this be made ahead?

Unfortunately, no! You cannot make any sort of pakora in advance as it will not stay crisp for long, even with the addition of rice flour or cornstarch.

If you intend to serve these as an appetizer/starter for parties, then the least you can do is marinate the chicken pieces and coat them with the batter. Deep-fry just before serving.

Another trick is to fry the pakoras twice. Make sure the chicken is cooked through completely when you fry the pakoras once. The second frying will be very brief just to crisp up them up.

Is this gluten-free?

Yes, it is! If you swap the rice with cornstarch, make sure that it is gluten-free.

Is chicken pakora healthy?

Technically, this recipe cannot be categorized as healthy because of deep-frying. Though, it depends on your definition of healthy.

I think in terms of quality, anything homemade is always superior to street-style food. We can use good quality ingredients and also the oil is not used as many times as street-food vendors do.

I’ve provided rough nutrition info in the recipe card. Be sure to check it out.

You may also enjoy these delicious Indian chicken appetizers

Chicken 65 (baked version)

Chicken seekh kebab

Chicken lollipop

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Chicken Pakora Recipe

Ingredients1x2x3x

Chicken Pakora marination

• 500 grams chicken breasts, cut into 1/2 inch cubes
• 1 tablespoon minced garlic
• 1/2 tablespoon minced ginger
• 1 to 2 green chili, finely chopped
• Salt, to taste
• 1/2 teaspoon black pepper
• 2 teaspoons Kashmiri chili powder
• 1/2 teaspoon red chili powder, add as per desired heat
• 1 teaspoon garam masala
• 1/4 teaspoon ground turmeric
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/4 teaspoon ajwain
• 1/4 cup finely chopped coriander leaves
• About 10-12 curry leaves chopped
• 1 tablespoon lemon juice
• 1 tablespoon oil

For the coating

• 1/2 cup besan
• 2 tablespoons rice flour or cornstarch
• 1 egg white beaten

Other ingredients

• 2 cups oil, to deep fry
• 3-4 green chilies, slit legthwise,
• Sprig of curry leaves
• 1 teaspoon chaat masala, or as required
• 2 teaspoons lemon juice, or as required

Instructions

• Place the chicken pieces in a large bowl. Pat dry to remove any moisture.
• Add all the ingredients listed under chicken pakora marination.
• Mix until the chicken pieces are well coated with the spices and herbs.
• Cover the bowl and set it aside for 30 minutes.
• Add one beaten egg white, besan, and rice flour or cornstarch, mix well.
• If it looks too dry, add a few tablespoons of water at a time and mix well. I added only about 2 tablespoons of water.
• Heat oil for deep frying in a wok or kadai over medium heat.
• Test the temperature of the oil with a candy or deep-frying thermometer (it should register 350° F/180° C). You can also test the oil temperature by dropping a little of the batter into the hot oil. It must rise to the surface slowly. That means the oil is ready for deep frying.
• Slide the chicken pieces gently in the hot oil. Leave it undisturbed for a minute.
• After about a minute, flip the pieces with a slotted spoon and continue frying until the chicken is cooked through and turns a golden brown on all sides, about 3-4 minutes (depends on the size of your chicken pieces). If using bone-in chicken, it will take a few minutes longer.
• Transfer the chicken pakora to a plate lined with an absorbent paper napkin or on a wire rack to drain off excess oil. Continue frying the rest of the chicken pieces in the same way.
• The last step is to deep-fry the green chilies, slit lengthwise (very important to use only slit green chilies or peppers) and curry leaves, until they turn crispy, about 30 seconds.
• Drain and add it over the chicken pakoras.
• Sprinkle chaat masala and serve immediately.

Video

Notes

Nutrition

Chicken Pakora Recipe

Ingredients

Chicken Pakora marination

• 500 grams chicken breasts, cut into 1/2 inch cubes
• 1 tablespoon minced garlic
• 1/2 tablespoon minced ginger
• 1 to 2 green chili, finely chopped
• Salt, to taste
• 1/2 teaspoon black pepper
• 2 teaspoons Kashmiri chili powder
• 1/2 teaspoon red chili powder, add as per desired heat
• 1 teaspoon garam masala
• 1/4 teaspoon ground turmeric
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/4 teaspoon ajwain
• 1/4 cup finely chopped coriander leaves
• About 10-12 curry leaves chopped
• 1 tablespoon lemon juice
• 1 tablespoon oil

For the coating

• 1/2 cup besan
• 2 tablespoons rice flour or cornstarch
• 1 egg white beaten

Other ingredients

• 2 cups oil, to deep fry
• 3-4 green chilies, slit legthwise,
• Sprig of curry leaves
• 1 teaspoon chaat masala, or as required
• 2 teaspoons lemon juice, or as required

Instructions

• Place the chicken pieces in a large bowl. Pat dry to remove any moisture.
• Add all the ingredients listed under chicken pakora marination.
• Mix until the chicken pieces are well coated with the spices and herbs.
• Cover the bowl and set it aside for 30 minutes.
• Add one beaten egg white, besan, and rice flour or cornstarch, mix well.
• If it looks too dry, add a few tablespoons of water at a time and mix well. I added only about 2 tablespoons of water.
• Heat oil for deep frying in a wok or kadai over medium heat.
• Test the temperature of the oil with a candy or deep-frying thermometer (it should register 350° F/180° C). You can also test the oil temperature by dropping a little of the batter into the hot oil. It must rise to the surface slowly. That means the oil is ready for deep frying.
• Slide the chicken pieces gently in the hot oil. Leave it undisturbed for a minute.
• After about a minute, flip the pieces with a slotted spoon and continue frying until the chicken is cooked through and turns a golden brown on all sides, about 3-4 minutes (depends on the size of your chicken pieces). If using bone-in chicken, it will take a few minutes longer.
• Transfer the chicken pakora to a plate lined with an absorbent paper napkin or on a wire rack to drain off excess oil. Continue frying the rest of the chicken pieces in the same way.
• The last step is to deep-fry the green chilies, slit lengthwise (very important to use only slit green chilies or peppers) and curry leaves, until they turn crispy, about 30 seconds.
• Drain and add it over the chicken pakoras.
• Sprinkle chaat masala and serve immediately.

Video

Notes

Nutrition

Bread upma is a delicious variation of the classic, old-fashioned rava upma. Cubed bread pieces are sauteed with a savory onion-tomato spiced masala, for a quick and easy breakfast that is hearty and filling.

If you are on the lookout for breakfast ideas that make use of leftover bread, then you must try this easy South Indian style bread upma recipe. It is a delicious variation from the regular rava upma also known as ‘uppit, uppittu, uppeet to name a few.

While French toast is a great option to use up that stale bread, I’m sure many Indians prefer savory dishes in the morning.

So for those folks who prefer a savory breakfast, this bread uppit will not disappoint.

• What is bread upma?
• Why you will enjoy this recipe?
• Ingredients needed
• How to make bread upma at home – Step by step process
• Recipe tips
• Variations
• You may also enjoy these bread recipes
• Bread Upma

What is bread upma?

Bread upma is a yummy twist to the old-fashioned upma that is primarily made using rava (semolina). Upma can also be made with broken wheat (dalia), vermicelli, poha, oats, etc.

The basic tempering is the same in both recipes and hence it called bread upma.

There are three major differences;

1. Rava is swapped by bread pieces.
2. We don’t need as much water to cook this version of upma.
3. There’s also a difference in texture in both upma’s.

I hope to share the classic rava upma recipe sometime in the near future. It’s one of our favorite things to have for breakfast, it is wholesome and keeps one full for a long time.

Why you will enjoy this recipe?

✔ It is a quick recipe that can be prepared within 30 minutes

✔ It makes for a filling breakfast or as an evening snack along with some tea

✔ Kid-friendly

✔ One of the easiest recipes to make good use of leftover bread

✔ Vegan (Just be sure to use vegan bread)

✔ Can also be made gluten-free by using your favorite gluten-free bread and gluten-free hing (asafoetida).

Ingredients needed

This recipe of bread upma calls for basic pantry staples such as;

Lentils and nuts: Split urad dal, split chana dal, raw peanuts, and cashew nuts.

Curry leaves: Tempering of curry leaves always adds a tremendous amount of flavor to any dish.

Aromatics: Finely diced onions, ginger, and garlic. Garlic is optional, but I love to add it.

Hing (asafoeitda): Enhances the flavor of the upma and also aids in digestion.

Tomatoes: Forms the base of the masala along with the onions.

Spices: Spices used here are regular Indian spices such as mustard seeds, Kashmiri red chili powder (can substitute with paprika), ground turmeric, and salt. Thats’ about it!

Sugar: Traditionally, a small quantity of sugar is added to upma. It helps balance out the flavors. You can skip it if you wish to.

Water: You will need a small quantity of water for the masala.

Lemon juice: Added towards the end, it adds some brightness to the dish.

Coriander leaves: A handful of finely chopped coriander leaves adds a great deal of freshness to this upma.

Cooking fat: I’ve used sunflower oil. You can use your preferred oil of choice.

Optional ingredients (not in the picture below): Pomegranate and nylon sev. Neither of these ingredients is traditionally used, but I love to add it for the color pop along with the lovely texture they provide to this upma.

How to make bread upma at home – Step by step process

Step 1: Tempering

Heat 2 tablespoons oil in a heavy-bottomed kadai over medium heat, add 1 teaspoon mustard seeds, let it splutter. ( Photos 1 and 2 )

Once it splutters, add 1 teaspoon chana dal, 1 teaspoon urad dal, 2 tablespoons raw peanuts, and 1 tablespoon cashew nut halves. Saute over medium-low heat, until the lentils and nuts turn a light golden color. ( Photos 3 and 4 )

Add a sprig of curry leaves, 2-3 slit green chilies, 1 teaspoon minced ginger, 1 teaspoon minced garlic, and 1/8 teaspoon hing. ( Photos 5 to 7 )

Saute until the ginger garlic is fragrant. ( Photo 8 )

Step 2: Saute onion, tomatoes, and spices

Add 1 cup of finely chopped onions, saute until onions turn translucent. ( Photos 9 and 10 )

Add 3/4 cup diced tomatoes, 1/4 teaspoon salt, cook until it turns mushy. ( Photos 11 to 13 )

Add 1/4 teaspoon turmeric, 1 teaspoon Kashmiri chili powder, and 1/2 teaspoon sugar. Mix well and saute for another 30 seconds. ( Photos 14 to 16 )

Add 1/3 cup water (refer notes in the recipe card below), mix well and bring to a boil. ( Photos 17 and 18 )

Step 3: Add bread cubes and mix well

Add 5 cups of cubed bread pieces. ( Photo 19 )

Toss until the bread cubes are well coated with the masala. Cover the kadai and simmer on low heat for 2-3 minutes. ( Photos 20 to 22 )

If it looks too dry, sprinkle some water, and mix gently.

Step 4: Add coriander leaves and lemon juice

Switch off the heat and add 1/4 cup of chopped coriander leaves and 1/2 tablespoon of lemon juice, mix gently. Serve hot! ( Photos 23 to 25 )

Recipe tips

Consistency of onion-tomato masala: The masala base should not be dry, or else the bread won’t be able to absorb all those yummy flavors.

Texture: There’s a lot of components for texture in this recipe such as the lentils, nuts, pomegranate, and nylon sev. They add an interesting texture to the otherwise soft bread. Skip them only if you are allergic to either of the ingredients, especially peanuts. Try and include pomegranate arils for crunch and texture instead of nuts.

Don’t forget that dash of lemon juice: Lemon juice added towards the end elevates the flavor of this upma.

Variations

Without onion-garlic: You can skip the onion and garlic for a Jain version.

Vegetables: You can also saute some finely diced carrots, green beans, bell peppers, diced boiled potatoes, cauliflower, green peas to make it wholesome and nutritious. Boiled sweet corn, mushrooms, etc would also be delicious in this upma.

Bread upma with egg: You can add 2 eggs after sauteing the onion, tomatoes, and spices. Scramble the eggs, add the bread pieces and toss well. Sprinkle some water, if it looks too dry.

With curd (yogurt): You can swap the tomatoes with 1/2 cup of curd. Lower the heat and add curd, mix well and cook for 2-3 minutes over low heat. Then the spices, salt, and sugar, mix well and cook for 30 seconds. Finally, add the bread pieces, and toss well.

Sweet chili sauce: Sometimes, I add about 1 tablespoon of sweet chili sauce or hot and sweet ketchup to the onion-tomato mixture. It adds a lovely zingy flavor. Feel free to experiment with your favorite sauces to give it a little twist.

Heat: You can increase the heat by adding red chili powder/cayenne pepper and more green chilies.

Pav bhaji masala: For another delicious twist, add pav bhaji masala to make street-style masala pav upma. Use butter instead of oil. Temper cumin seeds, minced ginger, garlic, and green chillies. Saute diced onions and tomatoes, followed by some pav bhaji masala to taste along with spices like red chili powder and turmeric powder. Mix well, add some water. Once it starts bubbling, add the bread cubes and mix well. Garnish with cilantro and serve with a dash of lemon juice.

Cheese: For a cheesy twist, throw in some shredded cheese, close the lid and let the cheese melt. Enjoy cheesy bread upma. This particularly goes down well with the kids 😀

You may also enjoy these bread recipes

Chili cheese toast

Cheese corn toast

Air-fried bread roll

Potato sandwich

Veg mayo sandwich

You can also follow me on Facebook , Pinterest, Instagram & Twitter

Bread Upma

Ingredients1x2x3x

• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon chana dal
• 1 teaspoon urad dal
• 2 tablespoons raw peanuts
• 1 tablespoon cashew nut halves or roughly chopped
• 1 sprig of curry leaves
• 1 cup finely chopped onion
• 2-3 green chillies
• 1 teaspoon minced ginger
• 1 teaspoon minced garlic
• 1/8 teaspoon hing
• 2 large tomatoes, finey diced, approx 3/4 cup
• 1/4 teaspoon table salt, or to taste
• 1/4 teaspoon turmeric
• 1 teaspoon Kashmiri red chili powder
• 1/2 teaspoon sugar
• 1/4 to 1/3 cup water, may need to add more if the bread is hard
• 5 cups cubed bread pieces
• 1/4 cup chopped coriander leaves
• 1/2 tablespoon lemon juice

Instructions

• Heat oil in a heavy-bottomed kadai over medium heat, add mustard seeds, let it splutter.
• Once it splutters, add chana dal, urad dal, raw peanuts, and cashew nuts. Saute over medium-low heat, until the lentils and nuts turn a light golden color.
• Add curry leaves, green chillies, ginger, garlic, and hing. Saute until the ginger-garlic is fragrant.
• Add finely chopped onions, saute until onions turn translucent.
• Add diced tomatoes, salt, cook until it turns mushy.
• Add turmeric, Kashmiri chili powder, and sugar. Mix well and saute for another 30 seconds.
• Add water, mix well and bring to a boil.
• Add the bread cubes.
• Toss until the bread cubes are well coated with the masala. Cover the kadai and simmer on low heat for 2-3 minutes.
• If it looks too dry, sprinkle some water, and mix gently.
• Switch off the heat and add coriander leaves and 1/2 tablespoon of lemon juice, mix gently. Serve hot!

Video

Notes

Nutrition