Crispy Wings, Khasta Shakar Paray & Resha Chicken Paratha Roll | Fusion Food | 08 OCT 24 @MasalaTVRecipes
RESHA CHICKEN PARATHA ROLL
Ingredients:
Prepare Chicken Filling:
• Cooking oil 3-4 tbs
• Onion chopped ½ Cup
• Chicken boiled & shredded 200g
• Ginger garlic paste 1 tbs
• Salt ½ tsp or to taste
• Cumin powder 1 tsp
• Turmeric powder ½ tsp
• Tikka masala 2 tbs
• Lemon juice 2 tbs
• Water 4-5 tbs
Prepare Paratha:
• All-purpose flour sifted 3 & ½ Cups
• Salt 1 tsp or to taste
• Sugar powdered 1 tbs
• Oil 2 tbs
Method
Prepare Chicken Filling:
In a frying pan, add cooking oil, onion & sauté until translucent.
Add chicken, ginger garlic paste, pink salt, cumin powder, turmeric powder, tikka masala, lemon juice & mix well.
Add water & mix well, cover & cook on medium flame for 4-5 minutes then cook on high flame for 1-2 minutes.
Prepare Paratha:
In a bowl, add all-purpose flour, salt, sugar oil & mix well until it crumbles.
Gradually add water, mix well & knead until dough is formed.
Grease with oil, cover & let it rest for 15 minutes.
Knead & stretch dough for 2-3 minutes.
Take a small dough (100g), make a ball & roll out with the help of rolling pin into thin rolled dough.
On a griddle, fry paratha on medium flame from both sides until golden.
KHASTA SHAKAR PARAY
Ingredients:
• All-purpose flour sifted 2 Cups
• Sugar powdered 1 Cup or to taste
• Salt 1 pinch or to taste
• Baking powder ¼ tsp
• Clarified butter 6 tbs
• Water ½ Cup or as required
• Cooking oil for frying
Method
-In a bowl, add all-purpose flour, sugar, pink salt, baking powder & mix well.
-Add clarified butter & mix well until it crumbles.
-Gradually add water, mix well & gather the dough (don’t knead the dough),cover & let it rest for 10 minutes.
-Add 1 tbs all-purpose flour if necessary. Consistency of dough should be not so hard & not so soft, just easy to handle & pliable.
-Transfer the dough to a clean working surface, divide the dough in two portions & roll out the dough into 1 cm thickness with the help of rolling pin.
-Cutout 2 cm small squares with the help of knife.
-In a wok, heat cooking oil & fry on low flame for 4-5 minutes or until they float on surface & continue frying on medium flame until golden & crispy (6-8 minutes) & stir in between.
-Can be stored in an airtight jar for up to 2-3 weeks.
CRISPY WINGS
Ingredients
Spices
• Mustard powder ½ tsp
• Salt ½ tsp
• Red chilli powder ½ tsp
• Salt ½ tsp
• Soy sauce 1 tbsp
• Red chili saice 1 tbsp
• Ginger garlic powder 1 tsp
• Vinegar 1 tbsp
Flour 2 cups
Wings 1 kg
Chilled water as required
Oil to fry.
Method
In a bowl add spices and marinate wings. Then using the dredge method. Fry wings. Make sure to dip into flour then into chilled water. and rub to get flack.
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This show is hosted by Chef Saad Butt who gives a personalized fusion twist to international cuisines. The chef also provides a calorie count for each dish in the episode and mentions healthy substitutes for the ingredients to ensure a touch of healthiness in her dishes.
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