Crispy Chicken Egg Paratha Recipe

Crispy Chicken Egg Paratha Recipe || Egg Chicken Bites | Stuffed Paratha with Step-by-Step Instructions and Visuals.

If you're in the mood for a delicious, Indian street-style snack, look no further than Chicken Egg Paratha, also known as Egg Chicken Bites.

This delightful dish is particularly popular in Mumbai, India, and I've successfully replicated it at home by observing traditional cooking methods. The result was a crispy and flavorful deep-fried treat that’s hard to resist!

Key Ingredients

This recipe calls for just a few main ingredients: eggs, minced chicken, all-purpose flour, and some basic seasonings. It’s not just a tasty snack,

It can also double as a fulfilling breakfast or a delightful teatime bite. While I’m not entirely sure of the exact name for this dish, I wanted to share my homemade rendition of this Mumbai street fare, as it turned out to be authentic and delicious.

For a detailed recipe, watch my video where I explain the steps one by one.

My New Video Crispy Chicken Egg Paratha:

Recipe Note: For a perfectly crispy crust on your stuffed paratha, it's crucial to knead the dough firmly. If the dough is kneaded too loosely, it can result in a soggy texture, which is undesirable for this recipe.

An essential technique comes into play when you pour the beaten egg mixture onto the paratha. The paratha should be rolled out thinly, and you need to be quick in folding the dough before spreading the mixture.

Feel free to get creative by adding chopped boiled eggs, spring onions, green peas, or any veggies of your choice; however, for a traditional take, simplicity is key. I recommend using fine flour for the parathas. If this is not readily available, you can substitute with maida (all-purpose flour) or a mix of wheat flour.

I used minced chicken seasoned with a few spices, but you can easily switch things up with minced mutton, beef, or lamb, depending on your preference. Additionally, you can adjust the spice levels to suit your taste.

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Step-by-Step Instructions to Prepare Chicken Egg Paratha:

Cooking the Mince:

Begin by heating oil in a pan. Add the ginger-garlic paste and sauté for about 1 minute, until aromatic. Add the minced chicken and cook until it changes colour, ensuring it's well-coated with the ginger-garlic paste. Next, add turmeric powder and salt to taste.

Feel free to customise the flavour by incorporating more spices such as red chilli powder, chopped green chillies, or black pepper powder.

Once the mince is well-roasted, add a little water to help tenderise it, and let it simmer for about 10 minutes or until the mince is cooked through.

When the water evaporates, give it a good stir and turn off the heat. Allow it to cool completely.

Kneading the Dough:

In a large bowl, combine fine flour, ghee, and a pinch of salt.

Mix the ingredients well and knead into a medium-hard dough. Cover the dough and let it rest for 10 minutes.

Making the Paratha:

Divide the rested dough into equal portions and roll each one into a small ball, then flatten slightly. Let them rest for an additional 2-3 minutes.

Meanwhile, prepare the egg mixture by beating the eggs and adding chilli flakes, chopped onions, chopped green chillies, a pinch of dried mint, and salt. Mix well and fold in 1-2 tablespoons of the cooled chicken mince.

Assembling the Paratha:

Take one portion of the dough and roll it out into a round shape, about 6-7 inches in diameter. Spread a little butter on top.

Fold the dough from both sides slightly inward, then add the egg-chicken mixture carefully in the centre.

Next, fold the top and bottom edges to securely encase the filling, overlapping the sides.

Frying the Paratha:

Heat oil in a wok over medium heat. Gently place the stuffed paratha into the hot oil and fry it until it turns crispy and golden brown on both sides.

Once done, remove it and place it on kitchen paper to absorb any excess oil. Repeat the process for the remaining parathas.

Serving Suggestions:

Serve the Chicken Egg Paratha hot, straight from the pan, paired with a side of ketchup and a steaming cup of tea for a delightful meal.

Enjoy this flavorful, crispy delight as a perfect snack or an appetising breakfast!

Crispy Chana Dal Pakora Recipe | Lentil Fritters

                                                                   

                           

Crispy Chana Dal Pakora Recipe | Lentil fritters || Dal Pakoda with step-by-step photos and video....

Chana Dal Pakora, also known as Lentil Fritters, is a delightful deep-fried snack that is a cherished treat often savoured during Iftar in Ramadan. While this tasty dish, also known as masala vada in India, has found immense popularity there, it remains relatively rare in Pakistan,

where it's seldom seen at street stalls or sweet shops. In my family, we fondly call it "kachri," a traditional name that has been lovingly passed down through generations.

These golden-brown fritters, made from coarsely ground chana dal (split chickpeas), boast a unique combination of crispy exterior and a soft, flavorful interior. The process involves soaking the chana dal until it becomes plump, followed by grinding it with an array of aromatic spices and a splash of water. 

For a detailed recipe, watch my video where I explain the steps one by one.                            

My Latest Lentil Fritters Video:

This careful preparation results in a harmonious blend of textures, where the fritters are light and airy on the outside while remaining tender and delectable within.

In Pakistan, pakoras or fritters come in various forms, incorporating a medley of vibrant vegetables and lentils. When making lentil pakoras, the key is to create a coarse paste with the lentils and spices, which allows for that coveted crunch. 

I typically soak the chana dal for 5-6 hours in warm water to achieve the best consistency. However, if you're pressed for time, a shorter soak of about 2 hours will suffice.

                            

Chana Dal Pakora holds a special place in my heart as my all-time favourite snack, and it’s the perfect accompaniment to a steaming cup of tea. They're traditionally served alongside zesty green chutney and sweet ketchup, creating a delicious contrast. It's essential to note that consuming these pakoras can cause gas for some individuals.

Those with sensitive stomachs might want to enjoy them in moderation. To help alleviate potential digestive discomfort, I’ve added fresh ginger to the recipe, infusing the pakoras with a warm, spicy kick. Dive into this flavorful experience and enjoy every crunchy bite! 

                      

Recipe Note:

To make your lentil fritters super crispy, it's crucial to pay attention to how you grind the lentils. They should be ground with just a splash of water; adding too much water will result in soft and soggy fritters. Coarse grinding is essential for achieving that perfect crispiness.

While I typically use one type of lentil for my dal pakoda, feel free to experiment by combining different lentils such as black whole masoor, yellow moong dal, green moong dal, or even more chana dal to suit your taste.

When frying the dal pakoda, ensure that the oil is at a medium-hot temperature and fry the fritters over a high-medium flame until they are nicely crisp. If the flame is too low, the chana dal pakora will end up uncooked and soggy. Maintaining the right flame is key to crispy results.

Incorporating carom seeds (ajwain) and ginger not only enhances the flavour but also makes the dal pakoda easier to digest and helps prevent gas. Otherwise, it can lead to discomfort and gas in the intestines. Enjoy your cooking!

                                   

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Chicken spring roll

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If you have tried this Chana Dal Pakora, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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How to make Lentil fritters?

Step 1:

To embark on this delicious culinary adventure, start by soaking the chana dal in warm water for at least two hours.

This will soften the lentils, enhancing their texture and flavour. While the dal soaks,

                                   

Take some time to finely chop the onion, garlic, ginger, green chillies, and fresh coriander, ensuring that each ingredient is prepped for optimal impact in the final dish.

                         

2nd step:

Once the chana dal is adequately soaked, it’s time to blend the ingredients. In a food processor, combine the softened chana dal, chopped onion, ginger, garlic, dry red chillies, and green chillies.

Add a touch of black pepper and cumin seeds for an aromatic depth, along with a splash of water to facilitate the grinding process.

                                    

Pulse the mixture until it's coarsely ground—avoid turning it into a paste, as we want to maintain a bit of texture for the fritters.

                                  

After grinding, gently fold in the finely chopped greechillies, fresh coriander, and a generous pinch of salt into the lentil mixture. For those who enjoy a bit of extra crunch, you may add some chopped onion at this stage. 

However, I personally opted out of adding onion this time to maintain a firmer texture in the dal pakoda.

                                          

3rd Step:

Next, heat oil in a deep pan over medium heat. Once the oil reaches the right temperature—medium hot but not smoking—carefully drop in small, flattened portions of the pakora mixture. 

It’s essential to fry them in batches to avoid overcrowding, as this can lead to the fritters shredding instead of remaining intact and crispy.

                         

Allow the dal pakora to fry undisturbed for 2-3 minutes over a medium-high flame. Keep a close eye on them; once they begin to float to the surface,

it’s time to turn them over to fry the other side for the same duration. Continue frying, ensuring an even golden-brown colour and a satisfyingly crispy texture.

        

When perfectly cooked, use a slotted spoon to transfer the pakoras onto a kitchen towel, where they can rest and absorb any excess oil. 

                              

This final step ensures that each fritter is delightfully crispy on the outside and bursting with flavour on the inside. Enjoy your homemade lentil fritters as a snack or a delicious appetiser! 

      

Serve the hot chana dal pakora with ketchup and masala tea.

Calzone Pizza Recipe | Stuffed Pizza

Calzone Pizza Recipe || Stuffed Pizza   || How to Make Calzone Pizza with step-by-step photos and video.

Calzone pizza is a delicious Italian dish originating from Naples. It consists of a flaky, golden-brown crust that is folded into a crescent shape and stuffed with various fillings and cheese. While it shares similarities with pizza, it is not the same. In my first attempt at making a calzone, I used minced meat filling combined with a creamy white sauce, and I’m happy to report that it turned out successfully. You can customize your calzone with a variety of fillings, such as vegetables, chicken, or even beef and mutton. To give my calzone a spicy kick, I added red chili powder. While traditional Italian pizza typically uses paprika instead, I opted for the red chili powder to suit my taste. Feel free to adjust the spice level to your preference!

                                       

My Latest Video Calzone Pizza Recipe:

I have already shared homemade pizza dough and pizza sauce recipes in my previous post. As well as you can also check out mince stuffed burgers, Afghan fetter naan, chicken bread rolls, and chicken stuffed be. read

Tips for making Perfect Calzones:

1. The part of this calzone recipe that requires the most skill is making the dough. Our homemade Pizza Dough recipe is our tried and true method and has all the instructions you need to break down making pizza dough at home.
2. Fully sauté the mince before filling. Make sure to sauté your mince before filling the calzone. Sautéing the mince releases most of its liquid, so you won’t wind up with a soggy calzone.
3. Don’t overstuff it! When filling a calzone pizza, add less cheese and mince filling than you think you’ll need. An overstuffed calzone will start oozing in the oven, and the crust will get soggy. Overfilling it will also make it tougher to crimp the edges of the calzone closed and will make the whole process incredibly messy (it’d still be delicious though!                                

If you have tried this Calzone Pizza recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To prepare this recipe, first knead the pizza dough and let it rise for an hour. Follow the best homemade pizza dough. 

                                                               

"Gather all the required ingredients and prepare them accordingly."

                                

Take a saucepan and add butter. Heat it on a low flame until the butter is melted. Once the butter has melted, add chopped garlic and sauté it on a low flame for a minute. 

Then pour in milk, followed by cream and cheese. Stir everything well on a low flame until everything is incorporated. Remove it from the flame. Your white sauce is ready! You can keep it aside for later use.

                                         

Take another pan or pot and add oil. Heat it up and then add chopped onions. Sauté them for 3-4 minutes on medium flame until they become translucent. Now add the mincemeat and fry it with the onions until the water dries up.

Add the powder and spices, mix well, and then add the herbs. Keep mixing on low-medium flame while adding mushrooms and white sauce to the mince.

           

Stir to combine well.
                                         

Allow the minced meat to cook on medium flame until

the oil is absorbed. Separates. Then, add flour to the meat and stir well to combine. The filling is now ready to be set aside.               

                 

                                   

Punch the dough to remove excess air, shift it to the working surface, dust the flour_knead the dough again for 2-3 minutes, and divide into equal portions. Then give it a ball shape.

                           

Take one dough ball and place it on a floured surface. Gently press the dough ball and then roll it until it becomes a round shape of around 5-6 inches in diameter. Use a fork to pierce the roti to prevent it from puffing up. Next, apply pizza sauce on one half of the dough circle.

Add the mince filling mixture, cheese, black olives, and a pinch of oregano to the same half of the dough. Be sure to leave about ½ inch of space around the edge of the dough.

                        

Fold the dough in half to form a half-moon shape, crimp the edges with a fork, and transfer the calzone to the baking tray using a spatula. 

                                                  

Repeat the same process for all three calzones, and place them on the baking tray. Cover the tray and allow the calzones to rise for an additional 20 minutes. In the meantime, preheat the oven to 200°C. 

Brush the calzones with a milk wash and then make small slits with a sharp knife. Bake the calzones at 200°C until they are golden brown, which should take around 20-25 minutes.

                 

                         

Remove calzones from the oven and spread butter on top.

Cover with a kitchen napkin and let sit for 5 minutes.        

                                               

After allowing it to cool, slice the dish from the center to reveal a cheesy, golden-brown, flaky crust.

                                              

                                              

Transfer to the serving plate.                                                                                                                                     

Serve with French fries and ketchup.p