Murghi Ke Tikone Recipe
Ingredients
| Ghee | 1 1⁄4 Cup (20 tbs) | |
| All purpose flour | 1 1⁄2 Cup (24 tbs) | |
| Water | 1⁄4 Cup (4 tbs) | |
| Cumin seeds | 1⁄2 Teaspoon | |
| Onion | 1 Medium | |
| Chicken | 8 Ounce | |
| Tomato | 1 | |
| Garam masala | 1⁄2 Teaspoon | |
| Green chili | 1 | |
| Salt | To Taste | |
| Lemon juice | 1 Tablespoon | |
| Coriander | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 570 Calories from Fat 409
% Daily Value*
Total Fat 46 g71.4%
Saturated Fat 26.6 g133.2%
Trans Fat 0 g
Cholesterol 137.3 mg45.8%
Sodium 108.2 mg4.5%
Total Carbohydrates 29 g9.6%
Dietary Fiber 1.8 g7.3%
Sugars 2.3 g
Protein 11 g22.1%
Vitamin A 8.5% Vitamin C 19.4%
Calcium 3% Iron 12.6%
*Based on a 2000 Calorie diet
Directions
1)In a large wok, heat ghee to smoking point.
MAKING
2)In a mixing bowl, add flour, 1/4 cup ghee and water to make medium dough.
3)Divide into 6 portions, flatten and roll out each into a thin disc and then cut it into half. Cover with damp cloth and leave aside.
4)In a pan, heat ghee and add cumin seeds. Add onion and sauté until golden.
5)Add the next six ingredients, one by one, and cook on a low heat for 10 to 15 minutes.
6)Sprinkle the coriander and mix thoroughly. Remove from the heat and let it cool.
7)To make samosa, take semicircle and wet borders with milk and fold to make a cone.
8)Stuff filling and seal the top. Repeat for the remaining mixture and semicircles. Cover with damp cloth.
9)Deep fry samosas until golden and crisp.
SERVING
10)Serve hot or cold, suitably garnished, to eat with a chutney.
Chef
.JPG)
