Kozhi Masala Vada/ Chicken Bengal Gram Patties
Servings 4
Ingredients
- 250 gm boneless chicken
- 1 cup chana dal soaked for around 4 hours and drained
- 3 green chillies
- 2 small pcs ginger
- 7-8 curry leaves
- 1 tsp black pepper
- 1/2 tsp garam masala powder
- Salt to taste
- 2 eggs slightly beaten
- Oil for shallow frying
Instructions
- Mince the chicken in the grinder. Empty into a bowl.
- Grind the chana dal coarsely, leaving some bites. Put over the minced chicken.
- Add the remaining ingredients upto salt and mix well.
- Shape into patties and dip in beaten egg. Heat oil in a frying pan to cover the layer.
- Shallow fry both sides on medium-low flame till golden brown. Drain onto paper towels. Serve warm!
Notes
Ensure to pat dry the chicken pieces after washing, so that there is not much moisture.
In case the mixture gets a bit soggy, add little besan/ chickpea flour to tighten. Adjust salt accordingly.
Since the chicken nor the chana dal is precooked, ensure to cook on medium-low flame, otherwise the patties will become deep brown without getting cooked properly.
In case the mixture gets a bit soggy, add little besan/ chickpea flour to tighten. Adjust salt accordingly.
Since the chicken nor the chana dal is precooked, ensure to cook on medium-low flame, otherwise the patties will become deep brown without getting cooked properly.