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Recipe: Crunchy Chicken Popcorn

By BETHICA DAS
July 27, 2021 12:54 IST
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Do have a go at making this recipe of fusion-style chicken popcorn brought to you by Sharjah-based food blogger Bethica Das. It's spiked with panch phoron, the traditional Bengali five-spice powder.

Coated with dry roasted oats, this yummy starter is can be dished out in a jiffy.

Photograph: Kind courtesy Bethica Das

Chicken Popcorn

Serves: 2

Ingredients

For the panch phoron powder

  • 1 tsp rai or mustard seeds
  • 1 tsp kalonji or nigella seeds
  • 1 tsp jeera or cumin seeds
  • 1 tsp sonf or fennel seeds
  • ½ tsp methi or fenugreek seeds

For the chicken popcorn

  • 500 gm boneless chicken, cut into cubes
  • 1 egg
  • 1 tsp ginger-garlic paste
  • 1 tbsp rice flour
  • 1 tbsp red chilly powder
  • 1 tbsp panch phoron powder (made using the recipe above)
  • 1 tsp amchur or dried mango powder
  • ½ tsp haldi or turmeric powder
  • 1 tbsp green dhania or coriander or cilantro leaves, chopped
  • 2 cups oats, dry roasted + a pinch of salt
  • Salt to taste
  • Oil for deep frying

For serving

  • Green chutney
  • Tomato sauce
  • Wedge of lemon
  • Chaat masala

Method

For the panch phoron powder

  • In a heavy-bottomed pan, over medium heat, dry roast all the ingredients.
    Cool and grind into a fine powder.
    Store the powder in an air-tight container.

For the chicken popcorn

  • In a bowl, mix together all the ingredients, except the oats and the oil.
    Marinate for 2-3 hours or overnight in the refrigerator.
    Roll the marinated chicken in the roasted oats and then refrigerate again for 30 minutes.
  • Heat oil in a heavy-bottomed kadhai or frying pan over medium heat.
    Deep fry the chicken popcorn in batches till light golden in colour.
    Drain excess oil and transfer to a plate lined with a tissue or a paper towel.
    Sprinkle chaat masala over it and serve with tomato sauce and green chutney.

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BETHICA DAS