Ingredients: -Boneless chicken cubes 250g -Adrak lehsan paste (Ginger garlic paste) 1 & ½ tsp -Water 1 & ½ Cup -Cooking oil 2 tbs -Zeera (Cumin seeds) 1 tsp -Adrak lehsan paste (Ginger garlic paste) 1 & ½ tsp -Hari mirch (Green chilli) chopped 1 tbs -Gajar (Carrot) grated 1 Cup -Phaliyan (French beans) chopped 1 Cup -Band gobhi (Cabbage) shredded 1 & ½ Cup -Maida (All-purpose flour) ½ Cup -Iodized Himalayan pink salt 1 tsp or to taste -Safed mirch powder (White pepper powder) ½ tsp -Lal mirch (Red chilli) crushed 1 tsp -Chicken powder 1 & ½ tsp (optional) -Garam masala powder ½ tsp -Kali mirch powder (Black pepper powder) 1 tsp -Zeera powder (Cumin powder) 1 tsp -Aloo (Potatoes) boiled 2 medium -Maida (All-purpose flour) 1 Cup or as required -Anday (Eggs) whisked 3 -Sawaiyan (Vermicelli) crushed 1 Cup or as required -Cooking oil for frying
Directions: -In a saucepan,add chicken,ginger garlic paste,water,mix well & bring it to boil,remove scum,cover & cook on low flame for 8-10 minutes. -Take out chicken pieces,let it rest for 5 minutes then shred chicken & set aside (Reserve stock for later use). -In a wok,add cooking oil,cumin seeds,ginger garlic paste,green chilli & sauté for a minute. -Add carrot,french beans,cabbage,mix well & sauté on medium flame for a minute. -Add all-purpose flour,mix well & cook on low flame for 2-3 minutes. -Add reserved chicken stock (1 Cup) & mix well. -Turn off the flame,add shredded chicken,pink salt,white pepper powder,red chilli crushed,chicken powder,garam masala powder,black pepper powder,cumin powder,turn on the flame,mix well & cook on low flame for 1-2 minutes. -Turn off the flame,add grated potatoes,turn on the flame,mix well & cook for 1-2 minutes. -Let it cool. -Grease hands with cooking oil,take 40g of mixture & make finger shape kabab then coat with all-purpose flour,dip in whisked egg & coat with vermicelli (make 24-25). -In a wok,heat cooking oil & fry on medium flame until golden & crispy. -Serve with tomato ketchup!
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