While we have all eaten the Chilly Pakodas or Mirchi as its known, this is a new twist with chicken.
You need to have the long fat chillies, and slit them on one side making sure you do not cut them through and through
Depending on how much spice you can handle, you can either remove all the seeds from inside or just go ahead and rub salt and tamarind inside the slit of each chilly and let them sit for a couple of hours.
Cut chicken breast into long strips and stuff the chilly with the chicken strips, though yes you can marinade the chicken for a while in salt and pepper.
Make a thick batter of gram flour, ensuring the consistency is thick enough for the flour to hold on to the chilly and deep fry in oil.
Amazing end result.... a nice starter for pre-dinner
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