Ingredients
- Onions 2 medium size
- Chilies 4-5
- Chicken Boneless 500g
- Chili Flakes 1 tsp
- Chili Powder 1 tsp
- Salt 1 tsp
- Cumin Powder 1 tsp
- Coriander Powder 1 tsp
- Coriander Seeds 1 tsp
- Ginger Garlic Paste 1 tbsp
- Tomato 2 medium size
- Clarified Butter 1 tbsp
- Cornflour 1 tbsp
- Coriander Leaves 2 tbsp
- 1 egg
- Oil for frying
Ingredient Image
Why This Dish Is A Crowd Favorite
These fritters are crispy on the outside and tender on the inside, making them a satisfying snack or meal. They come together quickly and use simple ingredients, perfect for busy days or casual gatherings.
Cooking Tips
- Use a non-stick pan or well-oiled skillet to prevent sticking.
- Make sure the oil is hot before adding the batter to get a nice golden crust.
- Avoid overcrowding the pan to ensure even cooking and crispiness.
- Make sure the oil is hot before adding the batter to get a nice golden crust.
- Avoid overcrowding the pan to ensure even cooking and crispiness.
Step 1
Chop the onions and chilies finely in a food processor.
Step 2
Add the chicken, salt, chili flakes, chili powder, cumin, coriander powder, coriander seeds, and ginger-garlic paste to the processor. Blend everything until you get a smooth paste.
Step 3
Transfer the mixture to a bowl, then stir in the chopped tomatoes, clarified butter, cornflour, chopped coriander leaves, and the egg. Mix it all together well.
Step 4
Take small portions of the mixture and shape them into flat patties.
Step 5
Heat some oil in a pan over medium heat and fry the patties until they’re golden and crispy on both sides.
Step 6
Once cooked, drain them on paper towels and serve them hot.
Best Pairings For This Dish
Serve warm with a side of tangy dipping sauce like ranch, spicy mayo, or a squeeze of fresh lemon. They pair well with a simple salad or steamed vegetables for a complete meal.
Leftover Care Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to restore their crisp texture instead of using a microwave.
