This is a unique dish, popular in North Kerala, which is delicious, spicy, aromatic and moist cake with chicken. It can be prepared with any meat and can be served as an appetizer or side dish. It is easy to make and can be served with mayonnaise or ketchup.
Ingredients
1. Chicken – 250 gm
2. Ginger crushed – 1 tsp
3. Garlic crushed – 1 Tbsp
4. Onion chopped – 1 big
5. Pepper powder – 2 tsp
6. Turmeric powder – ½ tsp
7. Kashmiri chilli powder – 2 tsp
8. Fennel seed powder – ½ tsp
9. Chicken masala or garam masala – 1 tsp
10. Coriander leaves – ¼ cup
11. Green chillies chopped – 3
12. Tomato puree – made from 2 medium tomatoes
13. Tomato sauce – 2 Tbsp
14. Oil- 2 Tbsp
15. Tomato slices and capsicum slices for garnishing
For the batter
1. Maida – 1 cup
2. Eggs – 3
3. Milk – 1 cup
4. Oil – ½ cup
5. Salt
6. Fennel seed powder – ½ tsp
Preparation
1. Boil the chicken with little pepper powder, turmeric powder and salt. Cool it and shred/mince the chicken. Remove the bones. Keep aside.
2. Heat 2 Tbsp oil in a pan. Add crushed ginger and garlic. Sauté for few seconds. Add onions and green chillies and sauté for a minute. Add salt and stir fry till it turns brown.
3. Add turmeric powder, kashmiri chilli powder, pepper, fennel seed powder and chicken masala. Mix well and sauté for a minute.
4. Add tomato puree and sauce. Stir and mix well.
5. Add the minced chicken. Sauté till it dries up little (should be moist). Then add the coriander leaves and remove from fire. Let it cool.
6. In a mixer add the eggs, milk, oil, maida, salt, fennel seed powder and blend well. Mix it to the cooled chicken masala.
7. Grease a pan or heavy bottom vessel and pour the mixture and level the top. Garnish with tomato and capsicum. Cover it tightly with a lid and cook on low flame.
8. After 15 minutes flip it upside down into another greased pan and continue to cook for another 8-10 minutes. Serve hot.
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