Ingredients:
- Simply sufi breast fillets ½ kg
- Lemon juice 2 tbs
- Soy sauce 1 tbs
- Namak (Salt) ½ tsp or to taste
- Kali mirch powder (Black pepper powder) 1 tsp
- Paprika powder 2 tsp
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Corn flour 2 tbs
- Maida (All-purpose flour) 2 tbs
- Corn flour 3-4 tbs
- Pani (Water) ½ Cup or as required
- Aloo (Potatoes) peeled & thinly sliced 2 large (soaked in water)
- Sufi cooking oil for frying
Schezwan Sauce:
- Kashmiri lal mirch (Kashmiri red chili) 8-10 (soaked in water)
- Sabut lal mirch (Button red chilies) 6-7
- Pani (Water) 2 tbs or as required
- Sufi cooking oil 1/3 Cup
- Lehsan (Garlic) chopped 3 tbs
- Adrak (Ginger) chopped 1 & ½ tbs
- Pani (Water) ½ Cup or as required
- Tomato ketchup 2-3 tbs
- Cheeni (Sugar) 1 tbs
- Namak (Salt) ¼ or to taste
- Soy sauce 1 tbs
- Sirka (Vinegar) 1 tbs
- Kali mirch powder (Black pepper powder) ½ tsp
Directions:
Cut chicken fillets into cubes (1 inch) then wash & pat dry.
In bowl,add chicken,lemon juice,soy sauce,salt,black pepper powder,paprika powder,ginger garlic paste and mix well.
Add corn flour,all-purpose flour,mix well & marinate for 1 hour.
In bowl,add corn flour,water and whisk well.
Now dip potato slices in corn flour+water mixture then thread potato slice into toothpick/skewer followed by marinated chicken cube piece in the center of the each potato slice.
In wok,add sufi cooking oil and fry chicken on medium low flame until golden brown (3-4 minutes).
Schezwan Sauce:
In grinder,add Kashmiri red chilies,button red chilies,water and grind to make a paste & set aside.
In frying pan,add sufi cooking oil,garlic,ginger and mix well.
Now add grinded chili paste,mix well and cook for 2-3 minutes.
Add water and mix well.
Cover and cook on low flame for 4-5 minutes.
Add tomato ketchup,sugar,salt,soy sauce,vinegar,black pepper powder and mix well.
Cover and cook on low flame for 10-15 minutes or until oil separates & keep mixing in between.
Let it cool down.
Ajza:
- Simply sufi breast fillets ½ kg
- Lemon juice 2 tbs
- Soy sauce 1 tbs
- Namak (Salt) ½ tsp or to taste
- Kali mirch powder (Black pepper powder) 1 tsp
- Paprika powder 2 tsp
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Corn flour 2 tbs
- Maida (All-purpose flour) 2 tbs
- Corn flour 3-4 tbs
- Pani (Water) ½ Cup or as required
- Aloo (Potatoes) peeled & thinly sliced 2 large (soaked in water)
- Sufi cooking oil for frying
Schezwan Sauce:
- Kashmiri lal mirch (Kashmiri red chili) 8-10 (soaked in water)
- Sabut lal mirch (Button red chilies) 6-7
- Pani (Water) 2 tbs or as required
- Sufi cooking oil 1/3 Cup
- Lehsan (Garlic) chopped 3 tbs
- Adrak (Ginger) chopped 1 & ½ tbs
- Pani (Water) ½ Cup or as required
- Tomato ketchup 2-3 tbs
- Cheeni (Sugar) 1 tbs
- Namak (Salt) ¼ or to taste
- Soy sauce 1 tbs
- Sirka (Vinegar) 1 tbs
- Kali mirch powder (Black pepper powder) ½ tsp
Directions:
Chicken fillets ko cubes (1 inch) mein cut ker lein phir dho ker pat dry ker lein.
Bowl mein chicken,lemon juice,soy sauce,namak,kali mirch powder,paprika powder aur adrak lehsan paste dal ker ache tarhan mix ker lein.
Corn flour aur maida dal ker ache tarhan mix karein aur 1 hour kliya marinate ker lein.
Bowl mein corn flour aur pani dal ker ache tarhan whisk ker lein.
Ab aloo ka slices ko corn flour+pani ka mixture mein dip ker lein phir toothpick/skewer per aloo ka slice ko laga ker marinated chicken cube piece ko aloo ka slice ka bech mein laga lein.
Karhai mein sufi cooking oil dal dein aur halki darmiyani ancch per golden brown hunay tak fry ker lein (3-4 minutes).
Schezwan Sauce:
Grinder mein Kashmiri lal mirch,sabut lal mirch aur pani dal ker ache tarhan grind ker ka paste tayyar ker lein & side per rakh dein.
Frying pan mein sufi cooking oil,lehsan aur adrak dal ker ache tarhan mix ker len.
Ab grinded chili paste dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
Pani shamil karein aur ache tarhan mix ker lein.
Dhak dein aur halki ancch per 4-5 minutes kliya paka leim.
Tomato ketchup,cheeni,namak,soy sauce,sirka aur kali mirch powder dal ker ache tarhan mix ker lein.
Dhak dein aur halki ancch per 10-15 minutes or oil alag hunay tak paka lein & bech bech mein chamcha chalatay rahien.
Thanda ker lein.
