How to make Murgh Ke Wade - Chicken mince holds its own in this non-vegetarian version of medu wada.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Skinless Split Black gram, Chicken Mince (चिकन कीमा)
Cuisine : Indian
Course : Snacks and Starters
Murgh Ke Wade Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
For more recipes related to Murgh Ke Wade checkout Dahi Bhalle, Ram Laddoo, Teen Dal Ke Dahi Bhalle. You can also find more Snacks and Starters recipes like Curry Pasties, Seafood Satay, Bacon Wrapped Prunes, Peas Crusted Chicken.
Prep Time : 3.30-4 hour
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Murgh Ke Wade Recipe
Skinless Split Black gram 1/2 cup
Chicken Mince 200 grams
Green chillies chopped 2-3
Curry leaves 10
Salt to taste
Cumin seeds 1 teaspoon
Oil to deep fry
Method
Step 1
Wash and soak urad dal for three to four hours. Drain urad dal and grind using very little water so that the blades can rotate. Add green chillies, curry leaves and grind again. Add chicken mince and grind. Add salt, cumin seeds and grind once more.
Step 2
Remove the mixture into a bowl. Heat sufficient oil in a kadai. With wet hands shape the mixture into small balls and deep-fry till golden brown. Drain onto an absorbent paper and serve hot.
