Cocktail Sticks
Ingredients
- ingredients for batter ⓘ
- 1 cup refined flour ⓘ
- 4 teaspoons cornflour ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon baking powder ⓘ
- 1/4 teaspoon black pepper ⓘ
- 1/4 teaspoon mustard powder (optional)
- 1/4 teaspoon crushed garlic ⓘ
- water
- 2 green chilies, chopped ⓘ
- 2 tablespoons coriander (finely chopped) ⓘ
- 2 teaspoons lemon juice
- for the cocktail stick
- toothpick
- 2 big potatoes (boiled peeled n cut in small cubes) ⓘ
- 200 g boneless chicken breasts (cut into bite sized pieces) ⓘ
- 200 g cooked chicken (cut into bite sized cubes) or 200 g cooked ham (cut into bite sized cubes) ⓘ
- salt ⓘ
- red chili powder ⓘ
- oil (for frying) ⓘ
Instructions
- For the batter:
- Sieve all dry ingredients together add garlic n gradually add water to make a custard like paste (not very liquidy neither very thick).
- Add coriander leaves green chillies and lemon juice keep aside for 15 to 20 minutes. Batter should be very smooth and without any lumps.
- For the dip:
- Mix all ingredients together and chill for 30 minutes.
- For the cocktail sticks:
- In a small bowl take chicken pieces sprinkle some salt and red chili powder over it keep aside (10 minutes).
- In a small bowl take potatoes sprinkle salt and red chili powder; keep aside (10 minutes).
- Now take a toothpick and stack a chicken piece then stack a potato cube and last of all stack a cube of ham.
- Prepare all toothpicks like this.
- Fry only when ready to serve.
- Heat oil.
- Mix the batter once again.
- Now dip the sticks in the batter and deep fry in hot oil, first on a high flame then on a medium flame. Drain on paper towels. Do not brown much.
- Give one minute standing time to heat the oil and then fry another batch.
- Serve immediately else they will loose their crispiness.
- Serve with chilled dip.
Nutrition & Diet Analysis (per serving)
892
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).