Ingredients:-
1 lb Chicken
1/2 Cup Yogurt
A Pinch Of Ajinomoto
2-3 Tbsp Soya Sauce
3-4 Tbsp Corn Flour
2-3 Green Chilies
1 Tbsp Ginger & Garlic Paste
Salt To Taste
Red Food Coloring
Oil For Deep Frying
Method
Mix The Chicken Pieces With Yogurt, Salt And Cook The Chicken Until The Pieces Are Tender And All The Water Evaporates. Keep The Chicken Pieces Aside.
Mix Ajinomoto, Soya Sauce, Corn Flour, Ginger-Garlic Paste, Red Coloring And Salt In A Vessel And Marinate The Cooked Chicken Pieces In It. Marinate For 4-5 Hours. Deep Fry The Chicken Pieces In Oil And Drain.
Also Deep Fry The Sliced Green Chilies And Decorate On The Top Of The Chicken Pieces.
Ingredients For Dough:-
2 Cups Maida (All-Purpose)
1 Cup Wheat Flour
2 Tbsp Oil
1/2Tbsp Salt
For Filling:-
1 Cup Finely Grated Coconut
1/2 Cup Gram flour
2 Tbsp Oil
8-10 Sprigs Curry Leaves Cut Into Fine Pieces
8 Green Chilies, Chopped
1Cm Ginger, Finely Chopped
1/2 Tbsp Chili Powder
1/4 Tbsp Mustard Seeds
1/4 Tbsp Salt
A Pinch Of Asafoetida
Method:
Mix Maida, Wheat Flour, Salt, Oil With Enough Water To Make A Firm Dough.
Heat Oil In A Pan, Season With Mustard Seeds And Asafoetida. When Mustard Splutters, Add Green Chilies, Ginger, Curry Leaves And Fry For Few Minutes. Than Add Coconut, Gram Flour And Fry Till Roasted. Allow It To Cool. Also Add Salt, Chili Powder, Little Water And Mix Well. Make Into Small Balls. Make Larger Balls Of The Dough, Fill Them With The Coconut Gram Flour Balls, Flatten Them And Gently Roll Them Out Into Small Puris. [Be Careful That The Filling Does Not Come Out]
Deep Fry In Hot Oil Till Puffed, Golden And Serve Hot With Any Chutney.
