30 Minutes
Ingredients
- Cooking oil 2 tbs
- Chicken boneless small cubes 250g
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Dahi (Yogurt) 23 tbs
- Tandoori masala 1 & ½ tbs
- Bund gobhi (Cabbage) 1 & ½ Cup
- Hara pyaz (Green onion) chopped 1/4 Cup
- Kali mirch (Black pepper) crushed 1 tsp
- Namak (Salt) ½ tsp or to taste
- Mayonnaise 3 tbs
- Tomato ketchup 2 tbs
- Maida (Allpurpose flour) 3 tbs
- Water 2 tbs or as required
- Bread slices fresh 1415
- Mozzarella cheese grated as required
- Anday (Eggs) 2
- Water 2 tbs
- Namak (Salt) 1/4 tsp or to taste
- Kali mirch powder (Black pepper powder) ½ tsp
- Breadcrumbs 1 Cup or as required
- Cooking oil for frying
Directions
- In a wok,add cooking oil,chicken,ginger garlic paste,yogurt,tandoori masala,mix well and cook until chicken is done (approx. 1012 minutes) then cook on high flame until it dries up & let it cool.
- In a bowl,add cabbage,green onion,black pepper crushed,salt,mayonnaise,tomato ketchup and mix well.
- Now add cooked tandoori chicken,mix well & set aside.
- In a small bowl,add allpurpose flour,water and whisk well until smooth.Flour slurry is ready!
- Cut corners of bread slices and roll out with the help of rolling pin.
- Brush flour slurry on one side of bread and fold bread slice to make a cone,add chicken filling (1 & ½ tbs),mozzarella cheese (1tbs),apply flour slurry on the edges and bring the edges together and seal the edges properly.
- In a bowl,add eggs,water,salt,black pepper powder and whisk well.
- Now dip cones into beaten eggs and coat in breadcrumbs (makes 1415).
- In wok,heat cooking oil and fry cones on medium flame until golden brown.
Tags:
Appetizers