CHICKEN FINGERS

Chicken  :  500 gms

Eggs        : 2

Potato     :  1 Big

Dhaniya powder  :  2tsps

Cumin Powder     :  1 Tsp

Garam masala      :   1 ½ tsp

Coriander leaves   : 2 tsps

Salt to taste

Turmeric             : ½ tsp

Red chilli powder  : 2 tsps

Ginger garlic paste  : 2 tsps

Bread crumbs       :  ½ cup or as required

Corn flour             :  2 tsps

Oil for deep frying

Tomato ketchup    :   As required

 

Boil the potatoes and mash them and keep them aside.

Heat 2tsps of oil in a pan and add minced chicken. Add salt, turmeric and chilli powder. After 10 mins add ginger garlic paste, dhaniya powder, cumin powder and mix it well.  Add garam masala powder and chopped coriander leaves to it.  Cook until water evaporates.

Add smashed potatoes to chicken and mix it well.Turn off the stove. 

Add corn flour to this mixture, check the seasoning and if required add salt and chilli powder.

Take white egg in a bowl and beat along with a pinch of salt. Take chicken mix and make fingers (can make any shape like balls or fingers, as you like).

Dip each finger in to white egg mix and roll it in to bread crumbs and then dip in boiling oil for deep frying. (Careful while dipping fingers in to egg mix as it may break, otherwise you can toss it with egg white using spoon.). 

Fry them until it gets golden colour.

Serve hot with tomato ketchup.