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| Main Ingredients | Skinless Split Black gram, Chicken Mince |
| Cuisine | Indian |
| Course | Snacks and Starters |
| Prep Time | 3.30-4 hour |
| Cook time | 11-15 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Non Veg |
Ingredients list for Murgh Ke Wade
- 1/2 cup Skinless Split Black gram
- 200 grams Chicken Mince
- 2-3 Green chillies chopped
- 10 Curry leaves
- to taste Salt
- 1 teaspoon Cumin seeds
- to deep fry Oil
Method
- Wash and soak urad dal for three to four hours. Drain urad dal and grind using very little water so that the blades can rotate. Add green chillies, curry leaves and grind again. Add chicken mince and grind. Add salt, cumin seeds and grind once more.
- Remove the mixture into a bowl. Heat sufficient oil in a kadai. With wet hands shape the mixture into small balls and deep-fry till golden brown. Drain onto an absorbent paper and serve hot.
Nutrition Info
| Calories | 898 |
| Carbohydrates | 61.4 |
| Protein | 76.7 |
| Fat | 38.3 |
| Other Fiber | Potassium- 849mg |
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