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| Main Ingredients | Chicken sausages, Gram flour (besan) |
| Cuisine | Fusion |
| Course | Snacks and Starters |
| Prep Time | 0-5 minutes |
| Cook time | 6-10 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Non Veg |
Ingredients
- 16 chicken sausages
- 1 cup gram flour (besan)
- 2 tablespoons rice flour
- ¼ teaspoon asafoetida (hing)
- ½ teaspoon red chilli powder
- ¼ teaspoon carom seeds (ajwain)
- Salt to taste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- A pinch of baking soda
- ½ teaspoon chaat masala
- ¼ teaspoon turmeric powder
- 1 tablespoon fresh coriander leaves, chopped + to sprinkle
- Oil to deep fry
Method
- Mix together gram flour, rice flour, asafoetida, chilli powder, carom seeds, salt, cumin powder, coriander powder, baking soda, chaat masala, turmeric powder and coriander leaves in a bowl. Add sufficient water and whisk to make a thick and smooth batter.
- Heat sufficient oil in a kadai.
- Dip cocktail sausages in gram flour batter and deep-fry in hot oil till golden brown. Drain on absorbent paper.
- Sprinkle chaat masala and coriander leaves, and serve hot with green chutney.
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