Ingredients:
- Chicken fillet 200g
- Dahi (Yogurt) 2 tbs
- Adrak lehsan paste (Ginger garlic paste) ½ tbs
- Lemon juice 1 tbs
- Namak (Salt) ½ tsp or to taste
- Tandoori masala 1 & ½ tbs
- Podina (Mint leaves) chopped 1 tbs
- Hara dhania (Fresh coriander) chopped 1 tbs
- Cooking oil 2 tbs
- Cheddar cheese grated ½ Cup
- Mozzarella cheese grated ½ Cup
- Water as required
- Namak (Salt) 1 tbs
- Aloo (Potatoes) peeled 1 kg
- Maida (All-purpose flour) 3 tbs
- Chawal ka atta (Rice flour) 2 & ½ tbs
- Lehsan powder (Garlic powder) 2 tsp
- Kali mirch powder (Black pepper powder) 1 tsp
- Lal mirch powder (Red chilli powder) ½ tsp or to taste
- Cooking oil for frying
Directions:
Pat dry and cut chicken fillet into strips.
In a bowl,add chicken,yogurt,ginger garlic paste,lemon juice,salt,tandoori masala,mint leaves,fresh coriander,mix well and marinate for 15 minutes.
In frying pan,add cooking oil and cook chicken strips from both sides until done & dries up (approx. 8-10 minutes) & let it cool.
In chopper,add cooked chicken,cheddar cheese,mozzarella cheese,chop well & set aside.
In a pot,add water and heat it,add salt and mix.
Add potatoes and bring it to boil,cover and par boil for 6-8 minutes (75% boiled) then strain and let it cool.
In a bowl,grate potatoes with the help of the grater,add all-purpose flour,rice flour,garlic powder,black pepper powder,red chilli powder and mix until well combined.
Grease hands with oil,take a potato mixture and flatten on your palm,add chicken mince mixture and cover the filling with chicken mixture to make hash brown of equal sizes (makes 14-15) and freeze for 3-4 hours before frying.
Can be stored in freezer for up to 1 month.
In a wok,heat cooking oil and fry hash brown until golden brown.
Ajza:
- Chicken fillet 200g
- Dahi (Yogurt) 2 tbs
- Adrak lehsan paste (Ginger garlic paste) ½ tbs
- Lemon juice 1 tbs
- Namak (Salt) ½ tsp or to taste
- Tandoori masala 1 & ½ tbs
- Podina (Mint leaves) chopped 1 tbs
- Hara dhania (Fresh coriander) chopped 1 tbs
- Cooking oil 2 tbs
- Cheddar cheese grated ½ Cup
- Mozzarella cheese grated ½ Cup
- Water as required
- Namak (Salt) 1 tbs
- Aloo (Potatoes) peeled 1 kg
- Maida (All-purpose flour) 3 tbs
- Chawal ka atta (Rice flour) 2 & ½ tbs
- Lehsan powder (Garlic powder) 2 tsp
- Kali mirch powder (Black pepper powder) 1 tsp
- Lal mirch powder (Red chilli powder) ½ tsp or to taste
- Cooking oil for frying
Directions:
Chicken fillet ko pat dry karein aur strips mein cut ker lein.
Bowl mein chicken,dahi,adrak lehsan paste,lemon juice,namak,tandoori masala,podina uar hara dhania dal ker ache tarhan mix karein aur 15 minutes kliya marinate ker lein.
Frying pan mein cooking oil aur chicken strips dal dein aur dono sides sa pak janay & dry ho janay tak paka lein & thanda ker lein.
Chopper mein cooked chicken,cheddar cheese aur mozzarella cheese dal ker ache tarhan chop ker lein & side per rakh dein.
Pot mein pani dal ker garam karein aur namak dal ker mix ker lein.
Aloo dal dein aur ubal anay ka bad dhak dein aur 6-8 minutes kliya par boil ker lein (75% boiled) phir strain ker ka thanda ker lein.
Bowl mein aloo ko grater ki madad sa grate ker lein,maida,chawal ka atta,lehsan powder,kali mirch powder aur lal mirch powder dal ker ache tarhan mix ker lein.
Haathon ko oil sa grease karein aur aloo ka mixture ko la ker hateli per pheela lein,chicken qeema mixture rakh dein aur filling ko cover ker ka ek jaisay sizes ka hash brown tayyar ker lein (makes 14-15) aur frying sa pehlay 3-4 hours kliya freeze ker lein.
1 month tak freezer mein store ker saktay han.
Karhai mein cooking oil garam karein aur hash brown ko golden brown hunay tak fry ker lein.
