Ingredients:
- Boneless chicken cut into 16 pieces 400 grams
- Ginger paste 1 1/2 teaspoons
- Garlic paste 3 teaspoons
- Kashmiri red chillies paste 3 tablespoons
- Salt to taste
- Black salt (kala namak) 1/2 teaspoon
- Turmeric powder 1/2 teaspoon
- Yogurt 2 tablespoons
- Garam masala powder 1/2 teaspoon
- Carom seeds (ajwain) 1/4 teaspoon
- Lemon juice 3 1/2 teaspoons
Method:
Boil, peel and grate potato. Grate paneer also. Finely chop dhania and hari mirch. Grate both the gobis.Heat oil in a pan and fry both gobis with azinomotto powder. After frying for few minutes, add alu, paneer, hari mirch and 1/2 tsp namak and cook until the water dries up. Remove it from the flame and let it cool. Make small balls of the mixture and keep aside. Make a batter by mixing maida, 1/2 tsp salt, lal mirch and 1 cup water.Heat oil in a pan. Dip all the balls in maida batter and deep fry them until they turn golden brown.
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