Chicken donut is one of snacks that sounded unique to me and I was quite fascinated by the whole idea of making it. As Ramadan is soon approaching, it would be great to try out new recipes before the holy Month begins. Did I tell you, I am going to spend my Ramadan and Eid in India for the first time, this year? Well, not really the first time, but the last time I fasted in India was when I was in 3rd grade, well over 2 decades and not much memory of that is in me. And I just managed to fast for a couple of days then as it was summer and was too hot. I am so looking forward to this Ramadan back home and I can’t tell you how much I am going to love it. Blogging and photo shooting will not work as much I do now or may be not at all. It would be perfect being away from UK this Ramadan and possibly few years of Ramadan as fasting hours are getting longer and it’s already 18 hours in the beginning of Ramadan, this year. It is going to be even longer next year and few years after that. I have been mourning ever since the last Ramadan about fasting this time of the year and the years to come when my parents suddenly planned to visit for a couple of months time. And I also planned to stick around, as usual.
Well, about these donuts, they are hassle free, and I sjust the matter of mixing up all ingredients and frying them. I know deep frying can put some off, but you can try this one with half the measurement. I tried these in a couple of days after I saw them at nimi’s space. Nimi is one of my childhood friends way back back in UAE and we got connected again few years back. She is a Cookbook author and her recipes are simple, unique and tastes great. These chicken donuts resemble alot like our Humble Uzhunnu Vada, aka Lentil Donuts. Dont get fooled byt its looks, it is quite varied in taste, texture and feel too. It’s just the shape, that is similar and we totally loved it, hot.
Makes around 20 -24
Recipe adapted from : Nimi
1/2 kg chicken mince, cooked with touch of salt and a pinch of tumeric
4-6 green chillies chopped
1 1/2 cups fresh bread crumbs
1 cup of all purpose flour
1-2 tbsp chickpea flour
1 tbsp ginger paste
1 tbsp garlic paste
1 ½ teaspoon garam masala powder
1 small onion, 60g, grated – ¼ cup
¼ cup chopped mint leaves
1/8 cup chopped curry leaves
¼ cup chopped coriander leaves
1 tsp black pepper powder
½ tsp baking powder
2 medium sized potatoes, 220g boiled and mashed
2 large eggs, 140g (lightly whisked)
salt to taste
1. Mix all the above ingredients with the minced chicken to make a dough.
2. Flour/ oil the work surface and flatten the dough with fingers to a thickness of 1 cm.
3. Cut out shapes with a donut cutter. Alternatively you can also flatten the dough in hand and using your finger, make a hole in the centre to get the donut shape. I made mine in hand, about 1 cm in width and 3 inches in diameter.
4. Heat oil about 3 inches high in a deep pan/Karahi.
5. Deep fry these chicken donuts in medium heat till golden brown. You would have to flip in between to brown both sides and it takes about 3-5 minutes per donut depending on heat.
N.B: Never turn the heat very high, as it would get your donuts charred outside and leaving the inner part uncooked. You can fry as many as th epan can hold, depending on the size of the pan you are using. Drain them on kitchen towel and serve hot along with ketchup, mayonnaise etc. This can be frozen and then reheated in microwave for later use.