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Prep Time: 1 Minutes Cook Time: 40 Minutes |
Ready In: 41 Minutes Servings: 4 |
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serve with naan or roti. Ingredients:
50 g split urad dal |
100 g boneless skinless chicken |
1 teaspoon garlic (crushed) |
1 teaspoon ginger (crushed) |
2 teaspoons black pepper |
1 teaspoon red chile |
salt (to taste) |
oil (for frying) |
2 large potatoes, diced |
3 tomatoes, diced |
1 medium onion, sliced |
2 tablespoons oil |
1 teaspoon cumin seed |
3/4 teaspoon turmeric powder |
3/4 teaspoon chili powder |
1 teaspoon coriander powder |
salt |
1 cup water |
1/2 teaspoon garam masala |
Directions:
1. soak dalfor 1hour in hot water. grind in grinder (with chicken breast and all things.
2. mix well with a spoon.
3. heat oil in a wok or kadahi.
4. keep the heat on a medium flame.
5. take each ball and keep it in the centre of your palm . deep-fry them until they are crisp and golden brown.
6. Heat oil and add onion and cumin seeds. Let it sizzle for about 30 seconds. Add in the tomatoes, turmeric, chilli, salt, and coriander powder and fry for 30 seconds.
7. Add vadi and potatoes in and fry for 2 minutes. Add in water, bring to a boil, lower to a simmer and cook, covered, for about 10 minutes.
8. Stir in garam masala. Stir well for 1 min and cover for around another 5 minutes.
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