(Image source from: Crisp chicken with a twist of mango and mint})

The season of rain has arrived and the month of Ramdan is an added advantage to demand sometime crisp, tangy and hot non-vegetarian snack. So here’s a simple recipe but with different taste!

Ingredients:

Boneless chicken breast-5 breast

Gram flour- 1 ½ cup

Carom seeds-1/4 tsp

Masala of mango pickle-3 tsp

Red chili powder-1/2 tsp

Turmeric powder-1 pinch

Hung curd-1/2 cup

Cold milk-1/4 cup

Fresh mint leaves-2 sprigs

Chat masala-1/4 tsp

Oil for fry

Salt to taste

Baking soda-a pinch

Method:

Wash and cut the chicken breasts into 1 inch sized cubes.

Take a bowl, add salt, ¼ tsp red chili powder and a tsp of masala of the pickle. Mix well and marinate the chicken in it. Keep the marinated chicken in refrigerator for about an hour.

Add gram flour, carom seeds, remaining red chili powder, turmeric powder, salt, baking soda and pickle masala in another bowl. Add water to the mixture and make thick batter.

Meanwhile take the hung curd, add the cold milk, salt and chopped mint leaves in a small bowl. Refrigerate it.

Heat oil in a deep pan. Dip the marinated chicken pieces in the batter and leave it slowly in the oil. Fry till they turn golden brown in color.
Serve hot with the yoghurt dip.

- Smrutirekha