This Chicken Chatkhara Boti has a scrumptious blend of spices and it can not be missed out on!
Click Here: https://www.masala.tv/chicken-chatkhara-boti-recipe/
to watch this Masala TV video to learn how to make Chicken Chatkhara Boti ,Arabic Puff and Hazelnut Donuts Recipes. This show of Flame On Hai with Chef Irfan Wasti aired on 1 March 2020.
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Chicken Chatkhara Boti:
Ingredients:
Chicken leg boneless 1 cup
Oil 2 tbsp
Ginger & garlic paste 1 tsp
Lemon juice 2 tbsp
Salt as required
Crushed cumin 1 tsp
Crushed coriander 1 tsp
Red chili powder 1 tbsp
Turmeric powder ½ tsp
All spices powder 1 tsp
Yogurt ¼ cup
Raw papaya 1 tbsp
For topping:
Cream as required
Oil 1 tbsp
Capsicum (cubed) ¼ cup
Onion (cubed) ¼ cup
Tomato (cubed) ¼ cup
METHOD:
In a mixing bowl chicken and chicken marination ingredients mix well and leave for 2 hours in refrigerator. After this sewing in skewers and cook .now in second fry pan heat oil and fry vegetables .now in a serving plater keep chicken skewer and pour cream and serve with vegetables.
Arabic Puff:
Ingredients for filling:
Boiled chicken shredded ½ cup
Oil 2-3 tbsp
Carrot (julienne) ¼ cups
Capsicum ¼ cup
Cabbage ¼ cup
Salt as required
White pepper 1 tsp
Chicken powder 1 tsp
Chili sauce 2 tbsp
Soy sauce 2 tbsp
For making puff:
White chapatti 4 -5
Filling as required
Eggs 2-3
Bread crumbs as required
Oil for frying
MEHTOD:
For filling ingredients in a frying pan heat oil and sauté chicken .then all vegetables ,all spices and sauces add and mix well then cook for 2 to 3 minutes .now in between the chapati fill the mixture and fold it .after this dip in egg and coat in bread crumbs .finally heat oil and fry golden and serve .
Hazelnut Donuts:
Ingredients:
Flour 500 grams
Sugar 25 grams
Milk powder 25 grams
Egg 1
Yeast 10 grams
Bread improver 3 grams
Butter 25 grams
Water as required
Hazelnut spread as required
Oil for frying
MEHTOD:
In a mixing bowl all ingredients mix and knead well then leave for 10 minutes. After this roll the dough and cut then keep in tray for rise. When doughnuts get rise, fry in oil on low flame. Fry till it turns golden. Takeout and allow it to cool. Pour hazelnut spread on top and serve.
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