Chicken Pur Nests By Naseema Khan Zulfis Kitchen

INGREDIENTS

CHICKEN NESTS
STEP 1
1 kg chicken fillet cubed
1 tablespoon ginger garlic
1 tablespoon crushed green chillies
1 teaspoon crushed whole Jeeru (Cumin)
1 teaspoon lemon juice (adj)
1 teaspoon chicken spice or bbq spice or any
Portuguese chicken spice
1 teaspoon Aromat (a South African Spice)
1 teaspoon crushed black pepper
½ teaspoon lemon peper
1 tablespoon level dhana Jeeru (Cumin)
Salt to taste
I Large onion chopped or grated (squeeze out water)
3 tablespoon ghee (Clarified butter)
For tangy taste add any green chutney or mayo
Or even a salad dressing

METHOD

STEP 2
2 potatoes cubed boiled with salt cooled and mashed add a bit of green dhania (coriander)
In pot cook onions in ghee (Clarified butter) with crushed Jeeru (Cumin) …add chicken let it turn whitish then
Add all the rest of the ingredients..cook till soft
You can shred chicken if you want by hand
Then add mashed potato and green dhania (coriander)
Mix well form into small size balls
STEP 3
Using samoosa pur or spring roll pastry or even phyllo
You can use kadaifi or you can use lightly boiled thin vermicelli or spagetti
You cut thin strips… Make samoosa lay a bit thick so when you dip the balls in it will be easy
And then you freeze a while so it can firm up
Place a few pur on your greased palm dip the balls into the lay and now squeeze again to form
Ping ball sizes …make sure the chicken is firmly covered in the pur…
Its freezer suitable …

INFO & TIPS

fry until golden light brown in colour...
you can also place pur in muffins pans drizzle a bit of oil place the balls inside cover with pur and bake in oven till light brown =_ 20 min at 180

WOULD YOU LIKE TO ?

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