CHICKEN KABIRAJI CUTLET

INGREDIENTS–

                       FOR 4 PIECES–

                    4 EGGS,300GM MINCED CHICKEN,1 TBSP CORNFLOUR,1 TEASP CUMIN POWDER,1 TEASP CORRIANDER POWDER,1 TBSP SOYA SAUCE, SALT,OIL FOR DEEP FRY,CORRIANDER CHOPPED 1 BUNCH,1TBSP CHILLI POWDER,1 CUP BISCUIT CRUMBS.

PROCESS–

1. MIX CUMIN & CORRIANDER POWDER,CHILLI POWDER,SOYA SAUCE,SALT,CHOPPED CORRIANDER WITH MINCED CHICKEN WELL & KEEP IN FREEZER FOR AT LEAST 30 MINS.
2. MAKE A BATTER OF EGG & CORNFLOUR.ADD A PINCH SALT.
3. MAKE 4 RECTANGLE CUTLET LIKE STRUCTURE & MAKE A COATING OF BISCUIT CRUMBS & EGG BATTER ON THE CUTLET.
4. DEEP FRY IN HOT OIL IN A NONSTICK BOWL(KADHAI).
5. KEEP ASIDE THE CUTLETS OUT FROM KADHAI.
6. NOW WITH THE HELP OF ONLY 1ST FINGER OF YOUR HAND MAKE A COVERAGE WITH EGG BATTER ON HOT OIL FOR EACH CUTLET.
7. AGAIN PUT EACH CUTLET INTO OIL & COVER THE CUTLET WITH THE COVERAGE.
8.   FROM COVERAGE THE TERM ‘KAVIRAJI’ IS CAME.
9. SERVE HOT WITH KASUNDI OR TOMATO SAUCE & ONION.

ENJOYYYY….HAPPY COOKING….                                       

                                                                SAYAN MAJUMDER