A favourite Parsee snack from Manju Malhi’s ” India with Passion”
Ingredients
- vegetable oil for deep frying
- 1/4 tsp medium chilli powder
- 1/4 tsp salt
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1 tsp grated root ginger optional
- 1 plump garlic clove peeled and crushed
- 1 tsp malt vinegar
- 1 tsp demerara sugar
- 400 g skinless free range chicken fillets cut into 4 cm long strips
- 2 medium free range eggs
- 4 tbsps dried coarse whitebreadcrumbs
Servings:
Instructions
- In a large bowl mix 1 tbsp oil, the chilli powder, salt, cumin, coriander, ginger, garlic, vinegar and sugar.
- Add the chicken pieces and stir to coat thoroughly. Cover and refrigerate for 3 hours or overnight.
- Heat the oil to 180 C ( add a droplet of egg- if it sizzles and rises to the surface the oil is ready.)
- Beat the eggs and spread the breadcrumbs on a large plate. Dip the chicken in the egg then in the breadcrumbs, coating evenly.
- Fry in batches for about 10 minutes or until cooked and golden.
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