Chicken Tikka Fritters
250gm chicken leg boneless 2tsp ginger juice, 2tsp garlic juice salt, 1tbsp red chili paste, 2tbsp yoghurt, 1tsp roasted cumin powder, 1/2cup gram flour, salt to taste, 1/4tsp baking powder, 1/2tsp red chili powder 1/4tsp turmeric, 1tsp ginger chopped, 1/2tsp green chili chopped , 1/2tsp carom seeds (ajwain), oil
Making the batter:
Mix gram flour with baking powder, salt, chili powder, turmeric and carom seeds. Add water and mix until it turns into a smooth batter. Leave aside for 30 minutes.
Cut each boneless chicken leg into bite size pieces, clean and pat dry on kitchen towel. Make a paste of salt, lemon juice, yoghurt, ginger-garlic juice and chilli paste, and apply on the chicken pieces; leave aside for 2 hours. Heat oil, dip the marinated chicken in the batter and fry until the chicken is cooked from within. Serve hot with mint chutney and saunth chutney.
Gunjit Chawla, senior kitchen executive, Threesixty degrees, The Oberoi, New Delhi