Nutty Chicken Bites

  • Servings: 4
  • Difficulty: easy
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Spicy Chicken cooked in almond cashew paste, shaped into tiny cylinders inside samosa strips and deep fried for a delicious snack.

052500 gms chicken, skinless, boneless, cut into small pieces
2 tbsp ginger paste
1 tbsp garlic paste
1 tbsp cooking oil
2-3 tbsp almond and cashew paste
1 tbsp green chilli paste
½ tbsp coriander powder
½ tbsp cumin powder
salt to taste
samosa patti for wrapping chicken mixture


Combine chicken with ginger garlic paste, oil, almond cashew paste, green chilli paste, coriander powder, cumin powder and salt to taste. Marinate chicken for minimum half an hour to maximum 4 hours. Keep refrigerated.

(Tip: The more you keep chicken for marination, the more juicer it will become.)

Heat oil in a deep pan.

Cut each samosa patti into 2 parts vertically. Place a piece of the samosa patti on a flat dry surface and place a portion of a marinated Chicken filling towards one end and start wrapping. Stick the edges by pressing them slightly to form a cylindrical shape as shown in the image.

Deep fry the chicken wraps in hot oil, a few pieces at a time, till they are golden brown in colour. Drain on absorbent paper.

Serve hot with green chutney.

(Tip: Ideal samosa patti should have a crust that’s neither too thin nor thick – it should be crisp but not too flaky)

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Bengali Dimer Egg Chops

  • Servings: 3
  • Difficulty: medium
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Egg chop is Indian street food made of boiled eggs enveloped in spiced potato mixture and then deep fried.

0433 hard-boiled eggs
2 potatoes, boiled and peeled
1 tbsp ginger garlic paste
half bunch of fresh coriander, finely chopped
1 tsp black pepper powder
1 tsp red chilli powder
½ tsp cumin powder
¼ tsp turmeric powder
2 green chillies, finely chopped
2 eggs for coating
1 cup breadcrumbs
salt to taste
oil to fry


In a large bowl, mash boiled potatoes and add ginger garlic paste, coriander leaves, black pepper powder, red chilli powder, cumin powder, turmeric powder, green chillies and salt.  Mix well using hands.

Cut boiled eggs into halves and keep aside.

Divide potato mixture into equal portions. Now take some potato mixture in your hand and press it flat in the palm. Put one half of the boiled egg in the middle and cover it with a little more of the potato mash to make a fine oval shaped ball. Repeat this with all boiled eggs.

In a bowl whisk raw eggs for coating and in a plate spread breadcrumbs.

Heat oil in a heavy bottomed pan and once the oil is hot, dip the balls in whisked egg and then coat with breadcrumbs. Deep fry on a medium heat till golden brown in colour.

Serve hot with tomato ketchup.

Pandan Leaf Wrapped Chicken

  • Servings: 4-5
  • Difficulty: difficult
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A popular Thai restaurant dish of aromatic pandan leaves wrapped around marinated chicken in the special sauce.

035600 gms chicken breast fillets, skinless cut into cubes
25 pandanus leaves, cleaned and dried (Kewra leaves)
4-5 garlic cloves
1 green chilli, finely chopped
5 coriander roots, cleaned and roughly chopped
1 tsp white pepper powder
¼ tsp salt
2 tbsp oyster sauce
1 ½ tbsp sesame oil
1 tbsp all-purpose flour
Oil for deep frying
Chilli sauce/sesame sauce to serve


Crush coriander roots, garlic cloves, salt, green chilli and white pepper in a mortar and pestle to create a coarse paste.

In a large bowl, mix the above paste along with chicken, oyster sauce, sesame oil and flour. Cover the marinated chicken with cling film and refrigerate for 3-4 hours.

Fold one of the pandanus leaves, bringing the base up in the front of the tip, making a cup. Place a piece of chicken in the fold and moving the bottom of the leaf, wrap it around to create a tie and enclose the chicken. Repeat until you have used all chicken.

Heat oil on a heavy-bottomed non-stick deep pan over medium heat and when the oil is hot, deep fry the folded parcels for about 7-10 minutes until the parcels are firm.

(Tip: To check if the oil is hot, drop a small piece of Pandan leaf into it and if it sizzles immediately, the oil is ready)

Take out the parcels and drain on paper towels.

Serve hot with chilli sauce/sesame sauce. Do not eat the pandan leaf. Remove before eating the chicken.