Chicken Masala
Vada (Channa Dhal Vada with chicken shredded)
Ingredients:
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Channa Dhal
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2
Cup
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Coriander Leaves
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1 Small Bunch
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Onion
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2
Medium
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Salt
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To taste
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Green Chillies
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6
Nos
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Hot
Oil
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1 Tbsp
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Garlic
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6-8
Flakes
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Curry Leaves
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Few
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Fennel Seed (Saunf)
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1 tsp
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Oil
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To
fry
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Chicken Kheema
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100-150 gms
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Garam
Masala (ready Mix)
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½ tsp
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Ginger –Garlic Paste
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½ tsp
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Method :
- Wash & Soak the Channa dhal for 1 hour in water. Drain the water completely.
- Grind the Dhal coarsely without adding water.
- Clean & wash coriander leaves and spread over the towel & Pat dry. Chop into fine pieces.
- Chop Onion & Green chillies into fine pieces. Crush the Garlic.
- Add Coriander leaves, Onion, Green chillies, Garlic, Fennel seeds, Curry Leaves, Salt to taste (1 ½ tsp) & Hot Oil into the Ground Channa Dhal.
- Add Chicken Kheema (Shredded) flavored with ½ tsp Garam Masala & ½ tsp Ginger-garlic Paste mix well.
- Check the salt and also ensure the mix is of thick consistency [no water in dhal or coriander leaves]- some time the wetness in the dhal / leaves make the mix saggy.
- Heat required Oil in a Kadai / wok [for deep frying Vada].
- Wet your hand, Take one ball press in between palms to make flat round shape Vada [ this Vada normally should be thick in the middle and thinner at the sides].
- Deep fry in oil till it turns Golden Brown [Fry in low flame].
- Serve hot with tomato chutney/ Sauce-Ketchup. It is also served with meals.
Tip :
- Cooking in low flame tastes better.
- Normally Vada should be patted such that, it is thick at the center and thin / tapered at the sides
