Crispy Chicken Shaamis

INGREDIENTS:

350 gms Boneless Chicken
1/2 tsp Garam Masala
1 tbsp Chickpea flour
1 tsp red chilli powder
1/4 tsp turmeric powder
1 tsp ginger+garlic paste
Salt to taste
1 tsp grated coconut
3 tbsp corn flakes
1 egg well beaten
1/4 cup chopped coriander leaves
1/2 onion finely chopped
Oil

HOW TO MAKE:

1)  Pressure cook chicken, garam masala, salt, red chilli powder, ginger-garlic paste, turmeric powder, onion, coconut & 3/4th cup water for just one whistle.

2)  Open the cooker and allow the water to dry up by sauting it on a high heat. This step will also ensure that the chicken doesn't remain raw and the spices get gripped to the chicken.

3)  Cool this mixture and grind this finely in a mixer or chopper. Remove from the mixer and keep aside.

4)  Add the chickpea flour to this and knead well. Make shapes as desired using cookie cutters or just by hand.

5)  In another bowl, beat the egg and keep aside.

6)  Take the corn flakes and beat them in the dry jar of the mixer till they are coarsely powdered. Spread them on a plate. (you can also use bread crumbs or plain potato chips if you do not have corn flakes)  Corn flakes can also be crushed using a zip lock bag.

7) Heat oil in a wok or kadai for deep frying the chicken patties. Once oil is heated, take each pattie, dip in the egg and roll on the corn flakes and add to the heated oil.

8)  Repeat this step till the wok gets filled. Do not over-crowd the wok.

9) Fry till they are golden brown. Serve them hot.