Peshawari talley murgay
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | larges | And juicy tangrhi; (chicken drumsticks) |
| 2 | Eggs | |
| 60 | grams | Flour |
| 60 | grams | Gram flour |
| 30 | grams | Cornflour |
| 20 | grams | Garlic paste; strained |
| 15 | grams | Ginger paste; strained |
| ½ | teaspoon | Ajwain; (2 g) |
| 1 | teaspoon | Kashmiri deghi mirch powder; (5 g) |
| 5 | grams | Cumin powder |
| ½ | teaspoon | Motti elaichi; (black cardamom) |
| ; powder (2 g) | ||
| ¼ | teaspoon | Clove powder; (1 g) |
| ¼ | teaspoon | Cinnamon powder; (1 g) |
| A pinch of nutmeg powder | ||
| Salt to taste | ||
| 2 | Green chillies; deseeded and | |
| ; chopped | ||
| 2 | teaspoons | Lemon juice; (10 ml) |
Directions
BEAT the eggs in a bowl, add the remaining ingredients and enough water to mix to a batter of fritter (pakorha) consistency. Heat oil in a kadai to a smoking point over medium heat, remove from heat and cool. Reheat the oil, add a few drops of the batter, as soon as the batter droplets come to the surface, dip the chicken drumsticks in the batter and deep fry until crisp and golden. Remove to an absorbent paper to drain the excess fat.
To serve: Arrange doily paper on a service platter, place the chicken pakorha over it and serve with mint chutney.
Converted by MC_Buster.
NOTES : Peshawari batter-dipped fried chicken drumsticks came south of the border with the legendary Kundan Lal Gujaral after Partition Converted by MM_Buster v2.0l.