INGREDIENTS :
Fenugreek seed – 220 gm
Mustard seed:- 20 gm
Fennel seed:- 20 gm
Onion seed:- 15 gm
Red Chilli :- 25 gm
Chicken Boneless:- 400 gm
Olive Oil:- 100 ml
Ginger Garlic Paste:- 50 gm
Mix Dry Herbs(Oregano / rosemary/ basil / mint):- 25 gm
Onion:- 100 gm
Fresh Basil :- 50 gm
Mint Leaf:- 25 gm
Sugar:- 15 gm
Tomato:- 50 gm
Flour:- 50 gm
Samosa Sheet:- 10 nos
Garlic:- 25 gm
Sunflower Oil- for frying
Salt to taste
PROCEDURE :
Heat Pan and Roast fenugreek seeds, mustard seeds, fennel seeds and onion seeds & red chilli;
Make fine powder in mixer jar.
Marinate boneless chicken with olive oil, ginger garlic paste & herbs.
Heat pan add olive oil & sliced onion cooked untill onion become translucent.
Add marinated chicken; sauté well & coven the pan for 05 minutes with lid.
Add grounded spice powder and chilli powder, salt as per the taste.
Chop Basil leafs & mint leafs; mix with chicken; remove dry chicken mix from fire and allow it to cool
In a small bowl add refined flour and water; make thick paste; for sticking the edges of Potli.
Take Samosa sheet; stuff with dry chicken masala & make Potli.
Heat oil for deep frying; gradually fry Potli until golden color.
For sauce: -
Heat pan add olive oil add chopped garlic and fresh tomato puree with basil.
To finish add red chilli powder/flakes, pinch of sugar & adjust the seasoning.
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