Kadai Chop Recipe - Cooking Index
Kadai Chop Recipe - Cooking Index
| 8 | Lamb chops - (500g) (single bone) | |
| Oil for deep frying | ||
| For The Marinade | ||
| Salt to taste | ||
| 20 | Chile powder | |
| 10 | Garam masala powder | |
| 20 | Ginger paste | |
| 30 | Garlic paste | |
| 60 | Raw papaya paste | |
| 10 | Black pepper powder | |
| 30 | Lemon juice | |
| For The Batter | ||
| 100 | Cornstarch | |
| Salt to taste | ||
| 50 | Flour | |
| 10 | Ginger paste | |
| 20 | Garlic paste |
WASH and dry the lamb chops. Mix salt, chile powder, garam masala powder, ginger paste, garlic paste, raw papaya paste, black pepper powder and lemon juice well and apply to the chops. Keep aside for half an hour.
Mix all ingredients for the batter and add enough water to mix to a smooth paste of coating consistency. Dip the marinated chops in this batter and deep fry in hot oil until done. Serve hot.
Source:
Indian Regional Cooking by Sumana Ray
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