How to make Kombdiche Dangar -
Spicy chicken mince cutlets.
This recipe is from the book null.
Main Ingredients : Chicken Mince (चिकन कीमा), Potatoes (आलू)
Cuisine : Goan
Course : Snacks and Starters
For more recipes related to Kombdiche Dangar checkout Healthy Chicken Burger, Chicken Gold Coin, Chicken Cutlet, Chicken Momos . You can also find more Snacks and Starters recipes like Savoury Crispies With Creamy Onion Dip Assorted Pakoda Fruity Cereal Waffle Masala Pulled Bun- TBD
Kombdiche Dangar Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 21-25 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Kombdiche Dangar Recipe
Chicken Mince 1 cup
Potatoes boiled and mashed 2 medium
Ginger roughly chopped 1 inch piece
Garlic roughly chopped 3-4 cloves
Green chillies roughly chopped 2-3
Turmeric powder 1/4 teaspoon
Red chilli powder 1/2 teaspoon
Oil shallow fry 1 1/2 tablespoons
Onion finely chopped 1 medium
Garam masala powder 1/2 teaspoon
Salt to taste
Fresh coriander leaves chopped 2 tablespoons
Semolina (rawa/suji) 1/4 cup
Method
Step 1
Grind together ginger, garlic, green chillies, turmeric powder and red chilli powder into a paste. Heat one and a half tablespoons of oil in a pan and sauté chicken mince till all the moisture dries up.
Step 2
Mix together sautéed chicken mince, mashed potatoes, chopped onion, ground paste, garam masala powder, salt to taste and chopped coriander leaves well. Add one-fourth cup of semolina and mix. Divide into eight equal portions and shape them into cutlets.
Step 3
Keep them in the refrigerator for fifteen to twenty minutes. Heat a little oil on a flat griddle (tawa). Roll the cutlets in semolina and shallow fry the cutlets till golden brown on both sides. Drain onto an absorbent paper and serve hot.
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