A recent innovative deep fried snack, made with spiced boneless chicken and rolled up in cut samosa sheets for the extra crunch…
Monsoon is always connected to savory fried snacks and cups of hot chai or coffee, whatever you fancy. So of course, when I sign up for a theme called “Monsoon Delights” for the Blogging Marathon #137, I have to include a fried snack. I am trying to figure out why this snack is called “pottitherichath” – meaning “something that bursts”. I guess it is because of the burst feeling when you bite in to the crispy wrapping before you get to the chicken. I think it was Adaminte Chaayakkada that introduced this snack here. Anyway I have not tried eating it from outside but during Ramadan, a lot of them were trying this all over Instagram and YouTube that I had to try it.
The recipe is very simple. Boneless chicken is cut as strips and marinated with some basic spices. Then samosa sheets or spring roll sheets are cut into long strips – make it as thin as possible, but I am a lazy head so I cut them quite thick. Hehe… The marinated chicken is then rolled into these cut sheets, till it is stuck to them in abundance, and finally deep fried. I only found the wrapping of the samosa strips around the chicken peices a little daunting, but once fried and served, it was so crunchy and delicious, that it disappeared in no time. Apart from serving as a tea time snack, this would be a very interesting appetizer too, that can be served along with a dipping sauce. Off to this recipe…
Chicken Pottitherichath | Threaded Chicken Fingers
Ingredients
- 350 gm boneless chicken breast
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1/4 tsp garam masala powder
- Salt to taste
- 1 egg
- 1 tbsp corn flour
- Samosa or spring roll sheets as needed
- Oil for deep frying
Instructions
- Cut the chicken into long and thin strips.
- Marinate with the spice powders and salt for ten minutes.
- Add the egg and corn flour and coat completely.
- Cut samosa sheets or spring roll sheets into thin to meduim strips.
- Pick a chicken peice and carefully coat the strips around the chicken till it is entirely wrapped. Press to allow it to stick to it.
- Repeat till you complete all the chicken peices, till then cut strips off sheets as needed.
- Heat enough oil to deep fry. Once hot, drop each coated strip carefully and fry till golden brown on meduim flame, to ensure that the inside is cooked as well.
- Drain and set aside. Enjoy warm with a dip of choice or as is.
