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 !!!!!


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