Chicken Wade
Top Rated Recipe
Key Details:
prep time: 10 minutes
Cook time: 15 minutes
Difficulty Level: Easy
Course: Starter
Cuisine: Italian
Key Ingredients:
Minced chicken
Ginger
Green chilli
Red chilli
Fresh coriander leaves
Degi mirch powder
Seasoning cube
Kasuri methi
Egg
Roasted chana powder
About Chicken Wade
Table of Contents
Masaledar chicken
mince balls deep-fried and serve hot
- Minced chicken 300 gms
- Ginger, chopped 1 tsp
- Green chilli, chopped 1 tsp
- Fresh red chilli, chopped 1
Step 1. Take chicken mince in a mixing bowl, add ginger, green chillies, red chilli, coriander leaves, degi mirch powder, salt, powdered seasoning cube, kasoori methi and egg and mix well.
Step 2. Add roasted chana powder and mix well.
Read MoreIngredients
- Minced chicken 300 gms
- Ginger, chopped 1 tsp
- Green chilli, chopped 1 tsp
- Fresh red chilli, chopped 1
- Fresh coriander leaves, chopped 1 tbsp
- Degi mirch powder 1 tsp
- Salt to taste
- Seasoning cube 1
- Dried fenugreek leaves (kasoori methi) 1 tsp
- Egg 1
- Roasted chana powder 3 tbsps
- Oil to deep-fry
How to Make Chicken Wade (Stepwise Photos)
Method
- Take chicken mince in a mixing bowl, add ginger, green chillies, red chilli, coriander leaves, degi mirch powder, salt, powdered seasoning cube, kasoori methi and egg and mix well.
- Add roasted chana powder and mix well.
- Dampen your palms, take small portions of the mince mixture and shape each into a wada.
- Heat sufficient oil in a kadai, slide the wadas and deep-fry till the wadas become light and float on the surface. Continue to fry till golden. Drain on absorbent paper.
- Arrange them on a serving platter and serve with a bowl of chutney of your choice.
Additional Tips and Tricks
About chef
Chef Rakesh Sethi
Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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