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Chicken Bhajia


For Marinade:

•1 lb skinless , boneless chicken cut into 1 inch cubes
•Salt as per taste
•2-3 jalapeno peppers, chopped finely
•1 large red onion, finely chopped
•2 tsp Ginger-Garlic paste
•1 cup Curd
•2 tsp Lemon juice
•1 tsp cumin seed, roasted
•1/2 tsp fresh ground black pepper
•1/4 tsp garam masala
•1/4 tsp turmeric powder
For Bhajia Batter:

•1 cup chickpea (gram) floor
•1 tbsp rice floor
•1/2 tsp caram seeds (Aajwayin)
•1/4 tsp baking powder
•1/4 tsp chopped green chillies
•1 tbsp chopped cilantro ( green coriander)
•Salt as per taste
•Oil for deep frying
•Water to make batter

Place peppers, curd, lemon juice, garam masala, cumin seeds, onion, ginger garlic paste, turmeric powder and salt into an electric blender and blend the spices together to make a thick paste. Next, marinate the chicken with the prepared paste and leave it inside the refrigerator for about an hour. Meanwhile, prepare bhajia batter.

Place all the ingredients needed for batter in a large mixing bowl and add enough water to make batter of dropping consistency. Beat well all the ingredients together.

Now, heat enough oil for frying pakodas in a deep pan or kadhai over medium heat. Dip chicken pieces one by one into the batter and leave into the frying pan slowly from the side. Cook bhajias over medium heat until turns golden brown.

Place the cooked bhajias on the tissue paper to absorb extra oil from them. Spicy chicken bhajia is ready to serve. serve it hot along with tea and green chutney, tomato catchup or chili sauce.


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