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Ingredients Jump to Instructions ↓

  1. 16 Tangrhi - (chicken drumsticks) (large)

  2. 2 Eggs

  3. 60 Flour

  4. 60 Gram flour

  5. 30 Cornstarch

  6. 20 Garlic paste - strained

  7. 15 Ginger paste - strained

  8. 1/2 teaspoon 2 1/2ml Ajwain

  9. 1 teaspoon 5ml Kashmiri deghi mirch powder

  10. 5 Cumin powder

  11. 1/2 teaspoon 2 1/2ml Black cardamom, powder

  12. 1/4 teaspoon 1 1/3ml Clove powder

  13. 1/4 teaspoon 1 1/3ml Cinnamon powder

  14. A pinch of nutmeg powder

  15. Salt to taste

  16. 2 Green chiles - deseeded and chopped

  17. 2 teaspoons 10ml Lemon juice

Instructions Jump to Ingredients ↑

  1. BEAT the eggs in a bowl, add the remaining ingredients and enough water to mix to a batter of fritter (pakorha) consistency. Heat oil in a kadai to a smoking point over medium heat, remove from heat and cool. Reheat the oil, add a few drops of the batter, as soon as the batter droplets come to the surface, dip the chicken drumsticks in the batter and deep fry until crisp and golden. Remove to an absorbent paper to drain the excess fat.

  2. To serve: Arrange doily paper on a service platter, place the chicken pakorha over it and serve with mint chutney.

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