INGREDIENTS
BOILED EGG - 8
BENGAL GRAM/CHICKPEA - 200 Gm
MINCED CHICKEN - 1 CHEST PIECE
CHOPPED GREEN CHILLY - 3
CHOPPED CORIANDER LEAVES - 1/4 CUP
PEPPER POWDER - AS PER NEED
SALT TO TASTE
BREAD CRUMBS/RUSK POWDER AND RAW EGG - FOR COATING
SUN FLOWER OIL FOR FRYING
METHOD
1) SOAK BENGAL GRAM/CHICKPEA FOR 4 HOUR.
2) GRIND BENGAL GRAM/CHICKPEA AND MINCED CHICKEN WITH SALT IN A MIXER.
3) ADD GREEN CHILLY, CORIANDER LEAVES AND PEPPER POWDER TO THE GRIND'ED CHICKEN AND MIX IT WELL.
4) SLICE EGGS INTO TWO.
5) COAT EACH PIECE OF EGG WITH THE MIXTURE WE MADE IN STEP 3.
6) DIP IT IN RAW EGG AND COAT WITH BREAD CRUMBS/ RUSK POWDER.
7) REPEAT STEP 6 TO DOUBLE COAT IT.
8) DEEP FRY IT IN SUN FLOWER OIL.
9) SERVE HOT AS A SNACK WITH MAYO KETCHUP OR TOMATO KETCHUP.
HAVE SOMETHING DELICIOUS !!!!!
and DON'T FORGET TO COMMENT ME HOW YOU LIKED IT!!!!!
BOILED EGG - 8
BENGAL GRAM/CHICKPEA - 200 Gm
MINCED CHICKEN - 1 CHEST PIECE
CHOPPED GREEN CHILLY - 3
CHOPPED CORIANDER LEAVES - 1/4 CUP
PEPPER POWDER - AS PER NEED
SALT TO TASTE
BREAD CRUMBS/RUSK POWDER AND RAW EGG - FOR COATING
SUN FLOWER OIL FOR FRYING
METHOD
1) SOAK BENGAL GRAM/CHICKPEA FOR 4 HOUR.
2) GRIND BENGAL GRAM/CHICKPEA AND MINCED CHICKEN WITH SALT IN A MIXER.
3) ADD GREEN CHILLY, CORIANDER LEAVES AND PEPPER POWDER TO THE GRIND'ED CHICKEN AND MIX IT WELL.
4) SLICE EGGS INTO TWO.
5) COAT EACH PIECE OF EGG WITH THE MIXTURE WE MADE IN STEP 3.
6) DIP IT IN RAW EGG AND COAT WITH BREAD CRUMBS/ RUSK POWDER.
7) REPEAT STEP 6 TO DOUBLE COAT IT.
8) DEEP FRY IT IN SUN FLOWER OIL.
9) SERVE HOT AS A SNACK WITH MAYO KETCHUP OR TOMATO KETCHUP.
HAVE SOMETHING DELICIOUS !!!!!
and DON'T FORGET TO COMMENT ME HOW YOU LIKED IT!!!!!
This entry was posted
on Tuesday, October 04, 2011
and is filed under
EGG CHICKEN KABAB,
NON-VEGITARIAN
.
You can leave a response
and follow any responses to this entry through the
Subscribe to:
Post Comments (Atom)
.
1 comments