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!

Fish Kebab Recipe ( Fish Cutlets )

                                                                                  

Fish Kebab Recipe || Fish Cutlet with step-by-step photos and video....

 

Fish kebabs are a flavorful and spicy seafood delight that make for a delicious alternative to traditional meat kebabs. This recipe focuses on the preparation of fish kebabs, which are often enjoyed for their lightness and tasty profile. They are an excellent choice not only for dinner but also for special occasions like Iftar.

Overview of Ingredients and Preparation

 

To create perfectly tasty fish kebabs, boneless fish fillets are essential. The use of salty water fish is recommended for optimal flavor. To eliminate the fishy odor, rinsing the fillets with a mixture of wheat flour and turmeric is effective. 

 

It’s important to ensure that all ingredients are dry, as moisture can lead to sogginess in the kebabs. While eggs and breadcrumbs can be used for an extra crispy coating, they are not necessary.

                                     

My Latest Fish Kabab Video:

For more Fish Recipes:

Lahori fried fish

Easy fried fish

Fish and chips

Tandoori fish       

If you have tried this Fish Kebab Recipe, then 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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Steps to Prepare Fish Kebabs:

Begin by rinsing the fish fillets with salt or flour. 

                        

Ground the Fish Mixture:

In a food processor, combine the fish fillet with lemon juice, garlic powder, onion powder, ginger powder, mustard powder, chili flakes, black pepper, green chilies, coriander leaves, and bread. 

                 

Blend these ingredients until a fine paste is achieved.

                       

Adjust the Mixture:

Transfer the ground mixture to a mixing bowl. Taste and adjust the spice levels or salt as necessary. Knead the mixture lightly for about a minute to ensure it binds well.

  

Shape the Kebabs:

Shape the mixture into kebabs according to your desired size, whether oval or round. At this point, you can freeze them for up to a month for later use.

                                      

Prepare for Frying:

In a separate bowl, crack and beat an egg. In another bowl, place breadcrumbs (homemade or store-bought). Dip each kebab in the beaten egg and then coat it with breadcrumbs for a crispy outer layer.

                                  

Fry the Kebabs:

Heat oil in a pan and fry 4-5 kebabs at a time without overcrowding the pan. Fry until the kebabs turn golden brown and crispy. 

                          

 Adding some green chilies while frying can enhance the flavor.

                 

Serving Suggestions:

Serve the hot fish cutlets with accompaniments such as rumali roti, fried green chilies, and mint chutney.

                                        

This dish is perfect for gatherings and a wonderful addition to any recipe collection. Enjoy the unique taste of fish kebabs and delight your family and guests alike!

                      

Khatta Meetha Pani Pakora Recipe (Pani Wala Pakora)

                                                                  

Khatta Meetha Pani Pakora Recipe | Pani Pakodi | Pani Wala Pakoda with step-by-step photos and video

Pani Pakora: An Innovative Street Food Delight. Pani Pakora is a creative fusion dish that combines the beloved North Indian street food elements of pani puri and dahi vada, particularly popular during the Iftar feast in Ramadan. This dish features flavorful deep-fried besan-based onion fritters (pakora) served with a tangy mint-infused water, instead of the yoghurt traditionally found in dahi vada.

Popularity during Ramadan:

Pani Pakora is especially enjoyed as a snack during the Iftar meals of Ramadan. The spiced liquid not only complements the pakoda but also enhances the dish's overall experience.

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

My Latest Video Khatta Meetha Pani Pakora:

Variations in Ingredients: While besan (gram flour) is commonly used to create the fritters, alternatives such as urad dal or different lentil-based vadas can also be used. The classic version features plain chickpea flour fritters, but the dish can be customised to personal preferences. Combination of Recipes: This dish merges elements from multiple recipes, resulting in a unique creation known as pani pakora, where deep-fried fritters are soaked and served in a spicy, flavorful water.

You might like this:

Potato chops 

veggie samosa

Chana Chaat

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Moong Dal Pakoda

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Recipe Instructions:

Preparation of the Batter: Start by preparing the pakora batter in a mixing bowl. Add the desired amount of gram flour, along with spices such as turmeric, carom seeds, cumin seeds, and garlic powder.

Mix thoroughly, then incorporate a pinch of orange food colouring to enhance the dish’s visual appeal.

Gradually add water to the mixture, beating until it achieves a light and fluffy texture. The consistency should be thick enough to form dumplings without being overly runny.

Once fluffy, mix in a pinch of baking soda and salt. These should be added later to maintain the batter’s consistency. If a drop of the batter floats to the surface of the water, it is ready for frying.

Allow the batter to rest, covered, for a brief period.

Frying the Dumplings:

Heat the oil to medium-hot and fry small portions of the batter.

The dumplings will start to float due to their airy texture. Fry until they turn golden brown.

Soaking the Dumplings:

After frying, soak the dumplings in room-temperature water for approximately five minutes.

Preparation of Khatta Meetha Water:

To create the khatta meetha water, blend fresh mint leaves, coriander leaves, green chillies, ginger, cumin seeds, salt, tamarind water, and water in a grinder.

Transfer the mixture to a bowl, adjusting the consistency with additional water as needed. Add spices such as crushed coriander and red chilli powder, tasting to adjust the spice levels to your preference.

For enhanced flavour, pour in chilled water and squeeze in lemon juice to achieve a distinct tang. Optionally, jaggery powder or chicken powder can be added. Ensure that the water has a bold taste so that the addition of dumplings and white chickpeas does not dilute the flavour.

Assembly:

Squeeze each dumpling gently and place them into the khatta meetha water.

Mix in boiled chickpeas, chopped onions, and chopped coriander. Allow the mixture to rest for an hour so the dumplings can absorb some of the khatta meetha pani.

Final Serving:

Khatta Meetha Pani Pakora is now ready to be served, offering a delightful balance of flavours and textures.