Ingredients:
For the filling:
2 cups - chicken (cooked and shredded)
4 - onions, (finely chopped)
6-8 - green chillies, finely chopped
1 tbsp - ginger garlic paste
1/4 tsp - turmeric powder
Salt to taste
1 cup - coriander leaves
For the samosa cover:
2 cups - maida
Salt
Water
Method
For the filling:
Heat oil in a pan and saute the onions, chillies, ginger garlic paste with turmeric and salt till soft.
Finally add the cooked and shredded chicken and saute for a few more minutes and add in the coriander leaves.
Remove from flame.
For the samosa:
Knead maida with enough water to get a smooth dough.
While rolling, dust with rice flour to get crisp samosas.
Stuff filling in the rolled out roti and fold like samosa.
Deep fry in hot oil.
Ingredients:
1 kg - chicken, boneless, cut into small pieces
1 tbsp - Kashmiri chilli powder
1 tbsp - ginger garlic paste
1&1/2 tbsp - soya sauce
Salt as required
2 tbsp - curd
1 tbsp - cornflour
4 - onions
4 - green chillies
2 tbsp - chilli sauce
2 tbsp - soya sauce
4 tbsp - tomato sauce
1 - capsicum (red)
1 - capsicum (green)
1 tsp - pepper powder
Method
Marinate chicken with Kashmiri chilli powder, ginger garlic paste, soya sauce, salt, curd, cornflour and keep aside for 30 minutes.
Shallow fry chicken and keep aside.
Heat oil in a pan and add onion and green chillies.
When it is cooked (not the normal brown) add chilli sauce, soya sauce and tomato sauce.
After a few minutes, add the fried chicken.
Add black pepper and keep it for a few more minutes on a low flame.
Add capsicum (green and red).
Boneless chilli chicken is ready.
Garnish with coriander leaves and spring onion.
For spicy chilly chicken, you can add chilli powder instead of kashmiri chilli powder.
Ingredients:
For patties:
3 raw cooking bananas
1 tbsp. semolina
3 slices bread
4 green chillies
salt to taste
oil to shallow fry
For ragda:
1 cup dehydrated white peas (soaked in water for 2 hours)
1/4 tsp. cumin powder
1/4 tsp. garam masala powder
1/4 tsp. black pepper powder
1/4 tsp. turmeric powder
1/4 tsp. dhania powder
1/4 tsp. jaljeera or chaat masala
1/4 tsp. black salt powdered
1/4 tsp. amchoor powder
salt to taste
1 tbsp. oil
Grind to a paste:
2 green chillies
1 tbsp. coriander leaves
1 tbsp. mint leaves
2 slices bread
1 tbsp. fresh coconut chopped fine
2 tbsp. boiled white peas
Other ingredients:
Some beaten fresh curds
Red chilli powder
Crushed cumin powder
Salt to taste
Method
For patties:
Pressure cook whole bananas or halved for 2 whistles or till soft.
Drain, cool a little, mash with a potato masher.
Toast bread very lightly, crumble fine with chillies.
Add semolina, bread crumbs, salt to bananas.
Mix well, shape into patties.
Shallow fry on a hot griddle, till both sides are a crisp golden.
Repeat for all patties.
For ragda:
Pressure cook peas with four cups water till soft and mushy. (At least 5 whistles may be required).
Cool cooker, remove. Keep aside 2 tbsp. peas for grinding paste.
Put oil in a heavy deep vessel, and heat.
When smoky, add paste, stirfry for 2 minutes.
Add all dry masalas, salt, stirfry further 2 minutes.
Add boiled peas, water and all, bring to boil.
Simmer till the liquid is thick enough to thinly coat the back of a spoon.
Remove, from fire, cover and store.
To proceed:
Place 2 hot patties on individual plate.
Pour 2 tbsp. or more of hot ragda over it.
Drizzle a tbsp. of curds, followed by both chutneys as desired.
Sprinkle salt, cumin, chilli powder.
Garnish with sev and coriander, serve hot.
Making time: 45 minutes (excluding pressure cooking and soaking time)
Makes: 5 servings
Shelflife: Both patties and ragda may be made hours ahead. After assembling best fresh and hot.
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