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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Wednesday, June 24, 2009

CHICKEN FRITTERS

Ingredients
½ kg boneless chicken cut into small pieces
3 tablespoons chillie garlic sauce
3 tablespoons corn flour
3 tablespoons plain flour (maida)
salt to taste
Oil for deep frying

Make a batter with the corn flour, plain flour / maida and salt with sufficient water. The batter should be slightly thick. Mix the chicken pieces with the sauce and mix into the batter. Heat oil in a pan and drop in spoonfuls of the mixture a little at a time and deep fry till golden brown. Use kitchen absorbent paper to remove excess oil. Serve hot with tomato sauce.

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