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.

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