Cook Time: 6-7 minutes per batch
Serves: 4-5
Ingredients:
To marinate:
Boneless Chicken : 500 gms
Ginger garlic paste: 1 tbsp
Red chili powder: 1/2 tsp
Cumin powder: 1 tsp
Salt to taste
To make the batter:
Besan/Senagapindi: 1 cup
Rice flour: 1/4 cup
Baking soda: 1/4 tsp
Red chili powder: 1/2 tsp
Garam masala: 1 tsp
Turmeric: 1/2 tsp
Water : 100 ml
Cilantro/coriander leaves: 2 tbsp
Salt to taste
Method:
Take all the ingredients to marinate, mix well and marinate in the refrigerator for 15-20 minutes.
Take all the ingredients under batter and make a thick batter.
Mix the chicken and the batter well.
Heat oil for deep frying and fry the chicken in batches until they turn golden brown. Each batch should take 6-7 minutes.
Serve hot with lemon wedges and onions.
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