Bread Slices (one for each Ball)
Any stuffing: Chicken, Mince, Potato
Bread Crumbs (optional)
Chicken roast (any leftover or from Supermarket (Deli section)- shredded
Chopped onion (small)
2 cloves Garlic Chopped
Small piece ginger chopped
1 small chilli chopped
Few chopped coriander leaves
Small boiled potato
¼ tsp Turmeric Powder
¼ tsp Pepper Powder
¼ tsp Garam Masala Powder
Salt to taste
Heat 2 table oil. Add chopped onion, garlic, ginger, chilli. When slightly fried add boiled and chopped potato. Add Powders and mix well. Add shredded chicken. Mix and add coriander leaves and salt. Remove and when slightly cool make lime sized balls.
Cut away the sides of the bread. Dip in water and immediately squeeze out the water by placing the slice sandwiched in your palms. Place the stuffing (chicken ball or any other stuffing ) in the middle of the bread slice. Sprinkle shredded cheese and then close the bread slice by pulling the ends towards the middle. Form balls and place this aside. You can dip the balls in bread crumbs at this stage.
Heat oil in a deep pan or you can shallow fry. When oil is hot, drop the bread balls with the bottom part of the ball (pulled ends) touching the oil first. When fried (after a minute or two) turn and fry the other side.
Remove to paper towels and then have with schezwan sauce or chilli sauce or tomato sauce or can be had plain.
Good for breakfast, snack or starter. Any time of the day
250 gms Boneless Chicken Breast (cut into two inch strips or pieces)
1/4 tsp Chilli Powder
1/4 tsp pepper powder
1 tsp Tandoori Powder
1 tblsp Ginger Garlic Paste
Juice of ½ Lemon
Salt ½ tsp
1.5 tblsp Worcestershire sauce
1 tblsp Oyster Sauce
Rice Flour seasoned with ½ tsp Salt and ½ tsp pepper powder
Oil for frying
Clean and cut chicken into pieces. Add the chicken pieces to the marinade, mix and marinate for at least an hour in the refrigerator.
Beat one egg. Roll the chicken pieces (one by one) in the seasoned rice flour. Then dip in beaten egg, roll in breadcrumbs and deep fry till golden brown.
1 Cup Fine Rava (Semolina)
1 Cup Rice Flour
½ Cup Maida or Standard Flour
1 tsp Cumin Seeds
1 tsp Salt
Mix all above – watery consistency
1/c Chopped Onion
4 Chopped Green Chillies
½ Inch Chopped Ginger
10 Chopped Curry Leaves
Small bunch of Chopped Coriander Leaves
Mix well and add more water if required (watery consistency)
Keep aside for 30 minutes
Heat a non-stick or Dosa pan. Apply little oil. Spread the batter on the pan- Close with lid and cook on medium heat. Apply little ghee or clarified butter. Remove when crisp.
Have with coconut chutney or sambhar or dry coconut chutney.
1 Kilo Rice Flour
100 gms Urid Dhal Flour (lightly Roasted)
1 Spoon Sesame Seeds (lightly roasted)
2.5 tbls hot oil or 100 gms of Melted Butter
1 Spoon Ajwain or Ovam
1 Spoon Chilli Powder
1.5 tsp salt
½ Tsp Asafoetida or Hing
Water for Dough
Oil for deep frying
Mix all the ingredients and form a dough. Keep aside for two hours. Using a form press (chakli form) press spirals onto newspapers or butter paper.
Heat oil and deep fry the chaklies. The dough can be pressed directly into oil. Remove and allow to cool before storing in air tight containers.
300 Gms Gram Flour or Besan
1 Tbsp Chilli Powder (flat)
1 Tbsp Cumin Seeds or Jeera ( do not add jeera if making thin sev…will not go through the mould)
¼ tsp pepper powder
¼ tsp garam masala powder or spice powder
1 tsp salt or to taste
Oil for greasing the Mould Press
Oil for deep frying
Mix all with little water into a thick dry paste. Use a mould with medium to large holes. For thin sev use one with smallest holes. Heat sufficient oil in a deep kadai or pan. When oil is hot, press the mould press to drop the batter directly into oil. Fry till golden brown. Remove into perforated vessel. When cool break into required sized pieces and store in airtight containers.