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Main Ingredients | Boneless chicken breasts, French beans |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 31-40 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients
- 300 grams boneless chicken breasts rubbed with ginger-garlic paste and salt, boiled
- 8-10 French beans
- 1 tablespoon oil
- ½ tablespoon ginger-garlic paste
- 1 teaspoon green chilli paste
- 1 carrot, grated
- Salt to taste
- 2 teaspoons garam masala
- 3 medium [otatoes boiled and peeled
- Oil for deep-frying
- 2 eggs
- Vermicelli (sevian) as required
- Green chutney to taste
Method
- Thinly slice the French beans diagonally.
- Heat oil in a non-stick pan, add ginger-garlic paste and green chilli paste, mix and saute for 1 minute. Add carrot and beans and mix, Add salt, mix and sauté for 3-4 minutes.
- Add shredded chicken, mix well and saute for 1-2 minutes.
- Add Garam Masala and mix well. Take the pan off the heat and transfer the mixture into a bowl. Let it cool slightly.
- Mash the potatoes add them into the bowl, and mix till well combined. Add a little salt and mix well.
- Divide the mixture into equal portions and shape each into an oval-shaped cutlet or any other shape of your choice.
- Heat sufficient oil in a kadai.
- Break the eggs into a bowl, add salt and whisk well. Crush the vermicelli spread on a plate and set aside.
- With one hand dip each cutlet into the eggs and with the other hand roll it in the vermicelli till well coated. Keep the cutlets on a plate.
- Slide the cutlets into the hot oil and deep-fry till golden and crisp. Drain on absorbent paper.
- Arrange them on a serving platter and serve hot with green chutney.
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