Deghi Mirch ke Parche
Top Rated Recipe
Key Details:
prep time: 1 hour
Cook time: 35 minutes
Difficulty Level: Easy
Course: Starter
Cuisine: Indian
Key Ingredients:
Chicken wings
Kashmiri red chilli paste
Ginger-garlic paste
Lemon juice
Black pepper powder
Olive oil
Refined flour
Cornflour
About Deghi Mirch ke Parche
Table of Contents
Marinated chicken
wings baked to perfection
- Chicken wings 10
- Kashmiri red chilli paste 4 tsps
- Ginger-garlic paste 2 tbsps
- Lemon juice 2 tbsps
Step 1. Take chicken wings in a bowl, add 2 tsps Kashmiri red chilli paste, 1 tbsp ginger-garlic paste and 1 tbsp lemon juice and mix well. Let them marinate ½ hour.
Step 2. Mix 1 tbsp ginger-garlic paste, 1 tbsp lemon juice, 2 tsps Kashmiri red chilli paste, black pepper powder, olive oil and salt in another bowl. Add the marinated chicken wings and mix well. Set aside to marinate for 30 minutes more.
Read MoreIngredients
- Chicken wings 10
- Kashmiri red chilli paste 4 tsps
- Ginger-garlic paste 2 tbsps
- Lemon juice 2 tbsps
- Black pepper powder 1 tsp
- Olive oil 2 tbsps
- Salt to taste
- Coating
- Refined flour ½ cup
- Cornflour ½ cup
- Salt to taste
- Oil to drizzle
How to Make Deghi Mirch ke Parche (Stepwise Photos)
Method
- Take chicken wings in a bowl, add 2 tsps Kashmiri red chilli paste, 1 tbsp ginger-garlic paste and 1 tbsp lemon juice and mix well. Let them marinate ½ hour.
- Mix 1 tbsp ginger-garlic paste, 1 tbsp lemon juice, 2 tsps Kashmiri red chilli paste, black pepper powder, olive oil and salt in another bowl. Add the marinated chicken wings and mix well. Set aside to marinate for 30 minutes more.
- Preheat the oven to 200º C. Grease a baking tray
- Take refined flour, cornflour and salt on another plate and mix well. Roll the marinated chicken wings in it and place them on the baking tray. Spray some oil over them.
- Keep the tray in the preheated oven and bake for 30-35 minutes or until wings are done.
- Take the tray out of the oven, arrange them on a serving platter and serve hot.
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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