Ingredients
For Eggs Plants
- Long egg plants 2-3
- Salt 1 tsp
For Chicken Filling
- Chicken Qeema 400 grams (you can also use mutton or beef qeema)
- Salt to taste
- Chili powder to taste (or add Paprika powder if kids want to enjoy without spice)
- Black pepper powder to taste
- Fresh or dried coriander 1 tsp
- Cumin powder 1 tsp
- Bread slice 1, crumbed
- Chat masala to taste
For Baisan Coating
- Baisan 3-4 tbsp heaped
- Chili flakes 1/2 tsp
- Chat masala 1/2 tsp
- Salt to taste
- Red chili powder to taste
- Turmeric powder 1/2 tsp
- Garam masala 1/2 tsp
- Coriander powder 1 tsp
- Cumin powder 1/2 tsp
- Zeera 1/2 tsp
- Ajwain 3/4 tsp
Other
- Oil for deep frying
Preparation
- For Eggs Plants: Slice the egg plants thinly and add salt and apply salt on it. Allow to stand for 5-10 minutes and then wash and drain.
- Pat the egg plat slices dry completely.
- For Chicken Filling: Mix all the ingredients and allow to stand for 10 minutes.
- For Baisan Coating: Mix all the ingredients. Add little water and mix until thick paste is formed.
- Assembly: Place a small dollop of mince on the egg plant and spread it all over the egg plant slice.
- Roll the slice and coat in baisan.
- Place in hot oil and fry until golden on the outside.
- Enjoy with chutney or raita.
Baingan Chicken Roll Pakora
Ingredients
For Eggs Plants
- Long egg plants 2-3
- Salt 1 tsp
For Chicken Filling
- Chicken Qeema 400 grams you can also use mutton or beef qeema
- Salt to taste
- Chili powder to taste or add Paprika powder if kids want to enjoy without spice
- Black pepper powder to taste
- Fresh or dried coriander 1 tsp
- Cumin powder 1 tsp
- Bread slice 1 crumbed
- Chat masala to taste
For Baisan Coating
- Baisan 3-4 tbsp heaped
- Chili flakes 1/2 tsp
- Chat masala 1/2 tsp
- Salt to taste
- Red chili powder to taste
- Turmeric powder 1/2 tsp
- Garam masala 1/2 tsp
- Coriander powder 1 tsp
- Cumin powder 1/2 tsp
- Zeera 1/2 tsp
- Ajwain 3/4 tsp
Other
- Oil for deep frying
Instructions
- For Eggs Plants: Slice the egg plants thinly and add salt and apply salt on it. Allow to stand for 5-10 minutes and then wash and drain.
- Pat the egg plat slices dry completely.
- For Chicken Filling: Mix all the ingredients and allow to stand for 10 minutes.
- For Baisan Coating: Mix all the ingredients. Add little water and mix until thick paste is formed.
- Assembly: Place a small dollop of mince on the egg plant and spread it all over the egg plant slice.
- Roll the slice and coat in baisan.
- Place in hot oil and fry until golden on the outside.
- Enjoy with chutney or raita.