Peshawari Talley Murgay

Recipe Ingredients

16		Tangrhi - (chicken drumsticks) (large)
2		Eggs
60		Flour
60		Gram flour
30		Cornstarch
20		Garlic paste - strained
15		Ginger paste - strained
1/2 teaspoon	2.5ml	Ajwain
1 teaspoon	5ml	Kashmiri deghi mirch powder
5		Cumin powder
1/2 teaspoon	2.5ml	Black cardamom, powder
1/4 teaspoon	1.3ml	Clove powder
1/4 teaspoon	1.3ml	Cinnamon powder
		A pinch of nutmeg powder
		Salt to taste
2		Green chiles - deseeded and chopped
2 teaspoons	10ml	Lemon juice

Recipe Instructions

BEAT the eggs in a bowl, add the remaining ingredients and enough water to mix to a batter of fritter (pakorha) consistency. Heat oil in a kadai to a smoking point over medium heat, remove from heat and cool. Reheat the oil, add a few drops of the batter, as soon as the batter droplets come to the surface, dip the chicken drumsticks in the batter and deep fry until crisp and golden. Remove to an absorbent paper to drain the excess fat.

To serve: Arrange doily paper on a service platter, place the chicken pakorha over it and serve with mint chutney.

Source:
Food & Wine, February 1999

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.