Egg and Chicken

About Egg and Chicken

Ingredients

• Eggs, boiled 8
• Chicken mince 300 gms
• Green chilli paste 1 tsp
• Fresh parsley, chopped 2 tsps
• White pepper powder ¼ tsp
• Salt to taste
• Whole egg 1
• White breadcrumbs as required
• Oil to deep-fry

How to Make Egg and Chicken (Stepwise Photos)

Method

1. Take chicken mince in a bowl, add chilli paste, parsley, white pepper powder, salt and egg and mix well.
2. Heat sufficient oil in a deep pan. Spread breadcrumbs on a plate.
3. Coat the boiled eggs with the chicken mixture, roll them in the breadcrumbs and gently slide them into hot oil and deep fry till golden. Drain on absorbent paper.
4. Arrange them on a serving platter and served with a bowl of sauce 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