Ingredients:
- Water as required
- Namak (Salt) ½ tsp
- Anday (Eggs) 7-8
- Cooking oil 2 tbs
- Chicken boneless cubes 300g
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Dahi (Yogurt) whisked 2 tbs
- Lal mirch powder (Red chilli powder) 2 tsp or to taste
- Haldi powder (Turmeric powder) ½ tsp
- Namak (Salt) ½ tsp or to taste
- Hari mirch (Green chillies) 2
- Hara dhania (Fresh coriander) handful
- Chicken powder 1 tbs
- Garam masala powder 1 tsp
- Zeera (Cumin seeds) roasted & crushed ½ tbs
- Kali mirch powder (Black pepper powder) 1 tsp
- Cheddar cheese grated ½ Cup
- Mozzarella cheese grated ½ Cup
- Namak (Salt) to taste
- Anday (Eggs) whisked 2
- Breadcrumbs 1 Cup or as required
- Cooking oil for frying
Directions:
In saucepan,add water,salt and mix well.
Add eggs,bring it to boil,cover and boil on medium flame until hard boiled (8-9 minutes).
Transfer to cold water and remove shells.
In chopper,add boiled eggs,chop coarsely and take out in a bowl.
In frying pan,add cooking oil,chicken and mix well until it changes color.
Add ginger garlic paste,yogurt,red chilli powder,turmeric powder and salt,mix well and cook for 2-3 minutes,cover and cook on low flame until chicken is done (8-10 minutes) then cook on high flame until dries up.
Let it cool.
In chopper,add green chillies,fresh coriander,cooked chicken,chop well and take out in bowl and mix well.
Add chicken powder,garam masala powder,cumin seeds,black pepper powder and mix well.
Add cheddar cheese,mozzarella cheese,salt and mix well.
Take a mixture and make a cylinder shape then dip into beaten egg and coat with breadcrumbs,again dip in beaten eggs and coat with breadcrumbs (makes 16-18).
Can be store in freezer for up to 2 weeks.
In a wok,heat cooking oil and fry on medium flame until golden brown.
Ajza:
- Water as required
- Namak (Salt) ½ tsp
- Anday (Eggs) 7-8
- Cooking oil 2 tbs
- Chicken boneless cubes 300g
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Dahi (Yogurt) whisked 2 tbs
- Lal mirch powder (Red chilli powder) 2 tsp or to taste
- Haldi powder (Turmeric powder) ½ tsp
- Namak (Salt) ½ tsp or to taste
- Hari mirch (Green chillies) 2
- Hara dhania (Fresh coriander) handful
- Chicken powder 1 tbs
- Garam masala powder 1 tsp
- Zeera (Cumin seeds) roasted & crushed ½ tbs
- Kali mirch powder (Black pepper powder) 1 tsp
- Cheddar cheese grated ½ Cup
- Mozzarella cheese grated ½ Cup
- Namak (Salt) to taste
- Anday (Eggs) whisked 2
- Breadcrumbs 1 Cup or as required
- Cooking oil for frying
Directions:
Saucepan mein pani aur namak dal ker mix karein.
Anday dal ker ubal anay dein aur dhak ker darmiyani ancch per hard boil hunay tak boil ker lein (8-9 minutes).
Thanday pani mein transfer ker lein aur shells ko remove ker lein.
Chopper mein boiled anday dal ker coarsely chop ker lein & bowl mein nikal lein.
Frying pan mein cooking oil aur chicken dal dein aur rang tabdeel hunay tak ache tarhan mix ker lein.
Adrak lehsan paste,dahi,lal mirch powder,haldi powder aur namak dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein aur dhak ker halki ancch per chicken gul janay tak paka lein (8-10 minutes) phir tez ancch per sukh janay tak paka lein.
Thanda ker lein.
Chopper mein hari mirchein,hara dhania aur cooked chicken dal ker ache tarhan mix karein aur bowl mein nikal lein aur ache tarhan mix ker lein.
Chicken powder,garam masala powder,zeera aur kali mirch powder dal ker ache tarhan mi karein.
Cheddar cheese,mozzarella cheese aur namak dal ker ache tarhan mix ker lein.
Mixture lein aur cylinder shape bana lein phir pheetay hoye anday mein dip karein aur breadcrumbs mein coat ker lein dubara pheetay hoye anday mein dip karein aur breadcrumbs mein coat ker lein (makes 16-18).
2 weeks tak freezer mein store ker saktay han.
Karahi mein cooking oil garam karein aur darmiyani ancch per golden brown hunay tak fry ker lein.
