Pappu chekkalu

Ingredents:

Rice flour                                                    1cup

Green chillies                                            4(finely chopped)

Curry leaves                                              1 spring(finely chopped)

Channa dal                                                  1/4 cup(soak for atleast 30 min)

Ginger paste                                               1tbsp

Jeera                                                             1/2 tbsp(optional)

Butter                                                            1 tbsp

Water                                                            amt required

Oil                                                                   amt required for deep frying

Salt                                                                 to taste

Preparation:

• Mix Rice flour, Green chillies, Curry leaves, Channa dal, Ginger paste, Jeera, Butter
• Now add warm water and mix well. Make a tight dough.
• knead the dough well for a min
• Heat oil in a deep pan
• Now make small balls out of the dough
• Take a polythene sheet. Place one ball on it, cover it with another polythene sheet and press with your palm until it is very thin and round in shape
• Now remove it from the polythene sheet and drop it in the oil
• Fry them in a medium flame until golden brown
• Remove them from oil
• Repeat this process with all the balls made
• Crispy pappu chekkalu are now ready to eat
• Let them cool and we can store them in an air tight container for many days

Tips:

• Dont use more amt of water to make the dough
• Fry chekkalu in a medium flame not in a high flame
• When you remove chekkalu from oil, drop them on a tissue paper so that it absorbs any excess oil present

Crispy Fried Chicken

Ingredents:

Egg                                                  1

Chilli pdr                                      2 tbsp

Turmeric pdr                              1/2 tbsp

Garam masala pdr                    1tbsp

Coriander pdr                            1tbsp

Chicken masala pdr                 1tbsp

Salt                                                 to taste

Maida                                            amt required

Chicken(leg pieces)                 4

Oil                                                   amt required

Preparation:

• Clean the Chicken pieces and put gashes on the pieces
• Now add all the powders, salt to cold water and add chicken pieces to it
• Let them soak for 4 to 5 hours or 1 hour in warm water
• Now mix Egg some Chilli pdr and little salt and keep aside
• Now take Maida into a bowl, add salt to it
• Now remove the Chicken from water and place them on a plate until the excess water comes out of the Chicken
• Now one by one dip the Chicken pieces in the Egg mixture and immediately dip in the Maida mixture
• Repeat the same process again
• Now heat oil(required for deep frying)  in a deep pan
• Now deep fry the Chicken pieces in the oil till they turn golden brown
• Juicy crispy Chicken is ready. Serve hot with Tomato Ketchup

Tips:

• Before adding Chicken pieces into oil knock them once on the plate since it removes any excess flour on it.
• Fry the Chicken when Oil is medium hot. If oil is over heated then Chicken pieces turn brown easily but it doesn’t cook well inside