Crispy Crunchy Burger
Ingredients:
Chicken mince 1/2 kg
breadcrumbs 2 tbsp
Corn Flour 1tsp
Green chilli paste 1tbsp
Crushed Red Chilli 1tsp
Salt to taste
Black pepper 1 tsp
Lemon Juice 1tsp
Garlic paste 1 tsp
Directions:
Mix all the above ingredients and make bun size rounds kebabs/patties, if you are using chicken breasts then combine the chicken , breadcrumbs & lemon cornflour,green chili paste with salt and pepper.Mince in food processor.Divide the mixture into 5-8 portions and shape them according to burger Bun size.
For Coarting you have need:
Self Raising flour 1 cup ( 1cup Plain Flour add 2tsp baking powder )
Corn Flour 2tbsp
Salt 1 tsp
Black pepper coarsely ground 1/2 tsp
Paprika powder 1/2 tsp
milk to make batter
Directions:
Mix all the above ingredients and make a batter not much thick not much thin (medium consistency).
Now Dipped the chicken patty in batter
Dust in self raising flour and keep a side for 5 mins
Then dust with self raising flour again, just with light hand.
Deep fry with out over lapping pieces on meduim to slow heat untill golden in colour.
Ingredients:
Chicken mince 1/2 kg
breadcrumbs 2 tbsp
Corn Flour 1tsp
Green chilli paste 1tbsp
Crushed Red Chilli 1tsp
Salt to taste
Black pepper 1 tsp
Lemon Juice 1tsp
Garlic paste 1 tsp
Directions:
Mix all the above ingredients and make bun size rounds kebabs/patties, if you are using chicken breasts then combine the chicken , breadcrumbs & lemon cornflour,green chili paste with salt and pepper.Mince in food processor.Divide the mixture into 5-8 portions and shape them according to burger Bun size.
For Coarting you have need:
Self Raising flour 1 cup ( 1cup Plain Flour add 2tsp baking powder )
Corn Flour 2tbsp
Salt 1 tsp
Black pepper coarsely ground 1/2 tsp
Paprika powder 1/2 tsp
milk to make batter
Directions:
Mix all the above ingredients and make a batter not much thick not much thin (medium consistency).
Now Dipped the chicken patty in batter
Dust in self raising flour and keep a side for 5 mins
Then dust with self raising flour again, just with light hand.
Deep fry with out over lapping pieces on meduim to slow heat untill golden in colour.
