Anda Pakora is the most popular, tasty, and traditional street food spiced snack. This recipe is prepared with gram batter and hard-boiled eggs along with some seasoning, you even get it easily from any samosa-selling vendors, but the problem is what type of are being used oil and ingredients nothing to know regarding it, so the best way we fry these types of snacks at home.
Now I am giving an egg pakora recipe. To be very frank, I would like to say all fried meals contain high calories, which are known as unhealthy junk food; we should avoid consuming them frequently in our diet.
But sometimes having fried food is no harm. Mostly, people are attracted to the taste of food without knowing whether these foods are good for their health or not. Although you will be thinking, here I am giving advice on sharing unhealthy food.
Oh yes, your thinking is quite right but I have mentioned above in my description that sometimes eating is not bad we can just enjoy and change the taste buds for a while but frequently consuming is harmful, My aim isn't just sharing my recipe and undue praise of it, also spreading awareness besides sharing my recipes with all, so my dear readers for today is enough we back to the recipe, so let's begin.
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Chicken Sticks are crispy on the outside
and spicy and juicy on the inside. The marinade tenderizes the chicken and adds
flavor, making this easy recipe a family favorite for years.
I marinate chicken cubes in a blend of sauces and spices in this recipe, then coat them in an egg and flour mixture before frying.
I’ve made some variations compared to the chicken sticks typically sold by
vendors. These chicken sticks are mildly spicy, but I plan to create a
bakery-style version of this recipe for the upcoming Ramadan, so stay tuned! 😊
Chicken skewers are perfect for parties or your next family meal. When you remove them from the skewers to serve, they resemble Popcorn Chicken. Once you try them, you’ll want to make them again and again!
My Latest Video, Chicken Sticks:
Can we store these sticks for future use?
To store these sticks, first coat them in
batter, then coat them again with breadcrumbs. Place them in an airtight container,
or fry them instantly. These sticks can be easily used for a month.
Refrigerate them, and when you plan to fry them,
take them out 10 minutes beforehand. Fry it in medium-hot oil until it turns a
nice golden brown color.
Ingredients for chicken sticks:
**Chicken**:We use chicken breast for this recipe, but you can
substitute it with trimmed chicken thigh meat if you prefer. However, I find
chicken breast requires almost no preparation, which is why I chose it.
**Ginger Garlic Powder**:We add ginger garlic powder to prevent the dish from becoming too soggy in this
recipe. This powder is ideal for frying chicken. If you prefer to use paste
instead of powder, I recommend ensuring that the paste is dry, meaning it should
not contain water. Excess moisture will make the chicken soggy rather than
crispy.
White
pepper is a key ingredient in this recipe. I bought whole white peppercorns and
ground them into a fine powder. I recommend avoiding pre-ground white pepper,
as it doesn't provide the same flavor as freshly ground pepper. If white pepper
is not available in your area or if you don’t like it, you can use black pepper
instead.
Lemon
Juice:
I used lemon juice in the chicken stick recipe because lemon
naturally contains acid, which helps tenderize the meat and make it more
succulent. I wouldn't recommend using white vinegar in this recipe, as its
strong acetic acid can shred the chicken during the marinating process.
Barbecue
Sauce:
I added barbecue sauce to impart a barbecue flavor to the
chicken without the need for coal smoking. This gives the skewers a fantastic
taste, making it feel like you cooked them on a grill or over charcoal with
your first bite.
**Mustard
Paste:**I use mustard paste in recipes for an earthy flavor,
especially when frying snacks, kebabs, or grilled sandwiches. I find that
mustard paste is more effective than mustard powder. Based on my experience
with both, I can conclude that paste offers a more flavorful taste, even though
it is slightly more expensive than powder. I never compromise on taste.
Oyster
Sauce:
This sauce is commonly used in stir-fried dishes, noodle dishes
like chow mein, and beef and broccoli to add a savory glaze.
I also use it for marinating chicken
to enhance the flavors. Just a small amount is enough to elevate the taste of
the chicken; remember that using too much can overpower the other ingredients
in the recipe.
Hot Chili
Sauce:
In this chicken skewer recipe, I opted for hot chili sauce instead
of red chili powder. It won’t make your chicken skewers too spicy, but it will
give them a flavorful, desi touch.
That we Asians are accustomed to in
our meals. If you prefer a milder taste, you can use regular chili sauce
instead of hot chili sauce.
Egg:
I used an
egg to make a batter for coating the chicken skewers, adding some all-purpose
flour and milk to create a thicker consistency.
Alternatively, you can skip the
flour and use breadcrumbs instead; just coat the chicken skewers with
breadcrumbs and dip the skewers in a mixture of egg and milk before frying. In
this recipe, I didn’t use breadcrumbs at all.
All-purpose
flour:
is a small amount added with the egg to create a thick, crispy
coating around the chicken skewers, but it’s optional. As mentioned earlier,
you can simply use egg and milk for dipping.
Milk:
I added a
small amount of milk to the batter for a pouring consistency. Do not add water
to the batter while mixing, as it may spoil the taste.
I also included Chinese salt,
regular salt, and pepper in the batter to enhance its flavor. Even if you
choose to use only milk and egg for dipping the skewers, I recommend adding
these three seasonings for taste and flavor.
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How to make chicken sticks?
Cut the chicken into 1/2-inch wide strips and then into
1-inch medium-sized cubes. Wash the chicken thoroughly.
In a bowl, combine the garlic, ginger powder, white pepper,
lemon juice, barbecue sauce, mustard paste, oyster sauce, and hot chili sauce
with the chicken. Let it marinate for about 5 to 6 hours.
For each skewer, thread 4-5 marinated chicken cubes. You can
store these skewers either without any coating or, after coating and crumbing,
they can be preserved for about a month.
Combine the egg, all-purpose flour,
and milk in a bowl until the mixture reaches a pouring consistency. Then, add a
pinch of salt, crushed black pepper, and Chinese salt, and mix well.
Alternatively, you can skip the
all-purpose flour and coat the skewers with breadcrumbs. Then, dip them in the
egg and milk mixture before deep-frying.
Heat the medium-hot oil in a
non-stick pan or wok. Coat each chicken skewer with batter, and if desired, you
can also coat them with breadcrumbs after dipping them in the batter.
Keep the flame at medium-low; if the
heat is too high, the chicken may brown quickly on the outside while remaining
uncooked on the inside.
Let the chicken skewers fry
undisturbed for 2-3 minutes before turning them over. If you flip them too
soon,
The coating may separate. Continue frying the chicken skewers until they
are golden brown on both sides.
Crispy and tasty chicken sticks are ready to serve with ketchup and sauce.
Lahori Laddu Peethi || Laddu Peethi Recipe || How to Make Laddu Peethi with Step-by-step Photos and Video...
Laddu peethi is a delicious, savory, and mouth-watering evening food street veggie
snack, originating from Punjab, Pakistan. This spicy and lip-smacking snack is
widely available in the city, where the vendors would mostly sell it on carts or would push their 'Rairees' through different streets and alleys while
calling out 'Ladoo Karara ', which means the Laddus.
Laddu teeth are prepared with a blended mix of lentils and then deep-fried, which is known as a laddu. When assembled, green chutney, sweet and sour aloo, Bukhara chutney, laddu balls, grated mooli, and sliced onion are added with a thick yogurt mixture.
Laddu teeth can also be prepared at Iftar time. As you know, all my respectable readers, Ramzan is almost coming, so this is a great menu for Iftar. Well, you can make it at any event, like a party, Eid, or even for the guests. For this, you keep all the chutneys prepared before serving. You can also prepare a dal mixture along with grated onion or red chili. When they come, just fry
and assemble.
Actually, I prepared this recipe in February, but due to some
engagements, I could not upload my recipe right away. Hence, now that the summer season
has started, it’s hard to find reddish seasoning
You can even skip Reddish if it is still not available in your area; then it must be used, so
give the go-ahead to know how to make laddu peethi. I will share the Imli and aloo Bukhara chutney recipe in another post.
My Latest Video: Laddu Peeth:
Recipe Tips:
To prepare this recipe, soak the lentils for at least 2 hours before blending. The consistency of the dal mixture should not be runny, as this can make it soggy during frying. The laddu can be enjoyed on its own with tea or coffee after frying. Laddu peethi can be stored in an airtight jar in the freezer for up to 2 weeks.
If you have tried this Laddu Peethi 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 make laddu peeth, I first soak lentils for at least two hours and prepare both veggies, onion, and radish.
Beat the yogurt with cornflour until it becomes creamy. Then add chaat masala, Chinese salt, and regular salt, stir well, and transfer to a serving bowl. Set aside until required.
Grind both lentils in a chopper mixer by adding spices; just splash some water over the dal and then blend until it turns to a fine, smooth texture.
Beat it well until the dal mixture turns fluffy and light.
Next, add garlic powder, baking soda, crushed cumin, and salt. Mix them well.
Heat the oil in a wok on medium heat.
Take one portion around a tennis-sized ball or to the desired size. Put the laddu balls in hot medium oil and fry them on high-medium heat.
Fry each side of the laddu for about 2-3 minutes till it turns a nice golden brown color.
Once the laddus get golden brown in color, drain
them from the oil.
Transfer all laddus to the paper towel to remove
excess oil.
Place 3-4 laddus in a single serving or as desired. Crack them open from the center to allow the sauces to properly absorb into the laddus, making them juicy.
Drizzle all three sauces and add veggies. Keep assembling by adding more sauces over the laddu peethi
