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Monsoon recipes: Spicy chicken broth, kheema pakoda

July 10, 2019 15:40 IST

Tarun Shetty, executive chef of Smaaash, Mumbai shares delicious monsoon recipes.

Spicy chicken broth and wonton soup

Image used for representational purpose only. Photograph: Anita Aikara/Rediff.com

Ingredients:

  • 200 ml chicken stock
  • 3 nos wonton sheets
  • 90 gm minced chicken
  • 5 gm ginger
  • 5 gm garlic
  • 10 gm green onion
  • 3 gm bird eye chilli
  • 15 gm Chinese cabbage
  • 5 ml soya sauce
  • 5 ml vinegar
  • 5 ml sesame oil
  • Salt to taste
  • White pepper powder

Method:

  • Cook chicken mince along with ginger, garlic, green onions, soya sauce, vinegar, salt and white pepper powder.
  • Fill this mixture in wonton sheets and close it from the sides.
  • Heat chicken stock and toss in the Chinese cabbage, bird eye chili and chicken wontons.
  • Let it boil for around 10 minutes. Check if the wontons are cooked.
  • Once done, remove it in a soup bowl and serve it hot.

Dal and chicken kheema pakoda

Ingredients

  • 15 gm channa dal
  • 50 gm chicken kheema
  • 15 gm chopped onions
  • 5 gm chopped garlic
  • 5 gm chopped ginger
  • 5 gm fresh corriander
  • 1/5 tsp garam masala
  • 1/5 tsp turmeric powder
  • 1/5 tsp roasted cumin powder
  • 1/5 tsp red chilli powder
  • 1 tsp salt
  • 2 slices of bread
  • 50 ml green chutney

For the batter

  • 100 gm besan
  • 5 gm baking soda
  • Salt to taste
  • 1/5 tsp red chilli powder
  • 50 ml water
  • Oil for frying

Method

  • Boil channa dal and drain out the water.
  • Cook chicken kheema along with onions, garlic, ginger and the masalas.
  • After the chicken is cooked, finish it of with chopped corriander and salt as per taste. Add boiled channa dal and mix well.
  • Take two slices of bread and apply chutney on them.
  • Stuff with kheema mixture on one slice and cover with the second slice. Make sure you add chutney to the slice before placing it over the kheema mixture.
  • Make a batter using all ingredients. Dip the kheema sandwich into the batter, put it in hot oil and fry until golden brown. Remove in 8-10 minutes.  
  • Cut into 4 pieces and serve with spicy green chutney and a hot cup of masala chai.

 TELL US: What's your favourite monsoon snack? Share your comments in the messageboard below.

Chef Tarun Shetty
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