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Chicken Potato Fenugreek Leaf Chickpea Fritters/Dinner Recipes/Chickpea Recipe/Chicken Recipes 1462


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Here the method of preparation of the Chicken Potato Fenugreek Leaf Chickpea Flour Fritters or Chicken Potato Fenugreek Leaf Garbanzo Beans Flour Fritters or Keema Methi Pakoda is given
Preparation
Cook100 g of peeled and cut potatoes after adding salt to taste for 10 minutes in the pressure cooker. Heat the pan and pour in 10 ml of oil. Put in the pieces of an onion, 25 g of ginger garlic paste, 20 g of fenugreek leaves, the puree of one tomato with a ground chili and mix and saute well. Add a spoon of mixture of spices and salt to taste and mix well. Add 200 g of minced chicken or chicken keema and mix and saute well. Close and cook for 15 to 20 minutes. Mix 100 g of chickpea flour, the cooked potato, the pieces of an onion, the pieces of a tomato and the chicken mixture together. Add salt as needed. Pour in 75 ml of water little by little and mix well. Fry the chicken mixture in the pan after pouring 50 ml of oil and fry by turning from side to side till golden brown. Take off the flame and serve.
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