Golden, crunchy, and packed with flavor — these Chicken Crunch Tiles by Asad Memon are made even better with #Dalda, our #TrustedRecipePartner. The best part? They’re freezer-friendly, so you can prep ahead and fry fresh for Iftar anytime. A must for your table! #ramadanspecial #foodfusion #digitalammi #snacks
Ingredients:
-Hari mirch (Green chillies) 10
-Lehsan (Garlic) 10-12 cloves
-Adrak (Ginger) roughly cut 2 inch piece
-Hara dhania (Fresh coriander) chopped handful
-Podina (Mint leaves) handful
-Boneless chicken 1kg
-Lal mirch powder (Red chilli powder) 2 tsp or to taste
-Kali mirch powder (Black pepper powder) 1 tsp
-Zeera (Cumin seeds) roasted & crushed 2 tsp
-Chaat masala 2 tsp
-Sabut dhania (Coriander seeds) roasted & crushed 1 tbs
-Garam masala powder 1 & ½ tsp
-Iodized Himalayan pink salt 2 & ½ tsp or to taste
-Dalda cooking oil 1 tbs
-Pyaz (Onion) fried ½ Cup
-Zeera (Cumin seeds) roasted & crushed 1 tsp
-Iodized Himalayan pink salt 1 tsp or to taste
-Lemon juice 1 & ½ tbs
-Cheese slice 26
-Breadcrumbs as required
-Anday (Eggs) 3
-Kali mirch powder (Black pepper powder) ¼ tsp
-Iodized Himalayan pink salt ¼ tsp or to taste
-Dalda cooking oil (For frying) as required
Direction:
-In a chopper, add green chillies, garlic, ginger & chop well, add fresh coriander, mint leaves, chop it again, hara masala is ready!
-Take out ¾ of the total chopped hara masala & reserve remaining for later use.
-Take chicken fillet, pat dry it then cut into small cubes.
-Add chicken, kashmiri red chilli powder, black pepper powder, cumin, chaat masala, coriander, garam masala powder, pink salt, chop until finely chopped.
-Refrigerate it for 30 minutes.
-In reserved hara masala, add cooking oil, fried onion, cumin, pink salt, lemon juice & mix well. Stuffing is ready! set aside.
-Place plastic sheet on a cutting board, add chicken mixture (55g), flatten it, add cheddar cheese slice, prepared stuffing, now gently fold & make in tile shape.
-In a flat bowl, add bread crumbs & in another flat bowl, add eggs, black pepper powder, pink salt, whisk well.
-Coat prepared chicken tile with egg & breadcrumbs properly. (Makes: 18-20)
-Can be stored in freezer for up to 2 months.
-In a flat bottom wok, add cooking oil, heat it (160 C)
-Add coated tile kabab & fry on medium flame for 3-4 minutes or until golden & crispy.
-Serve with ketchup or any sauce of choice!
