Crispy, flavorful, and packed with desi goodness! These Bohri Chicken Cutlets are a delicious homemade snack. Made even better with #Dalda, our #trustedrecipepartner. Perfect for tea time, snack time, or whenever you’re craving something delicious!
#FoodFusion #HappyCookingToYou #ChickenCutlets #ChickenSnacks #SnackRecipes
Ingredients:
-Boneless chicken 500g
-Adrak lehsan paste (Ginger garlic paste) ½ tbs
-Hari mirch paste (Green chilli paste) 1 & ½ tbs
-Iodized Himalayan pink salt 1 & ½ tsp or to taste
-Kali mirch (Black pepper) crushed 1 tsp
-Dhania powder (Coriander powder) ½ tbs
-Garam masala powder ½ tsp
-Lal mirch (Red chilli) crushed 1 tsp
-Zeera powder (Cumin powder) 1 tsp
-Chicken powder 1 tsp (Optional)
-Podina (Mint leaves) chopped 1 tbs
-Hara dhania (Fresh coriander) chopped 2 tbs
-Bread slices 2
-Water as required
-Breadcrumbs 1 cup or as required
-Anday (Eggs) Whisked 2-3
-Dalda Cooking oil as required
Direction:
-In a chopper, add chicken & chop well, then transfer to a bowl.
-Add ginger-garlic paste, green chilli paste, pink salt, crushed black pepper, coriander powder, garam masala powder, crushed red chilli, cumin powder, chicken powder, mint leaves, fresh coriander.
-In another bowl, add bread pieces and water; let it rest for 5 minutes.
-Remove bread from water, squeeze out excess water, add to chicken mixture & mix well.
-Take 60g of chicken mixture, make a ball, add in breadcrumbs, coat it properly, then press & make a thin patty, (Makes 11-12).
-Before frying, refrigerate them for 30 minutes.
-Can be stored in freezer for up to 1 month in an airtight container.
-Before frying, dip these kababs into the whisked egg & deep fry at 160C-170C.
-Serve with ketchup & green chutney!
