Tapas Thursday: Masala Chicken with Vegetable Fritter Bites

Don’t the simplest combinations result in exploding mouthfuls?

Vegetable fritters are a common rainy day snack in almost every Indian household. I make mine slightly differently (read – shortcut style), but it doesn’t compromise the flavor whatsoever. Masala chicken mince (or chicken keema) on the other hand, is a north Indian style curry dish, less common but equally loved, and usually eaten with rice or Indian flatbread. The combination of the two – unheard of.

But that is where I come in. In the 29. kitchen, I am all about combining different flavors and creating bite sized delicacies from standard Indian flavors. More challenging, the better. I presented this dish to a tasting party and it worked miraculously! Better than I expected in fact. The crisp warm fritter and cool yogurt on top touches your palate first, and is only complimented with a burst of spices underneath. All in all, a bite totally worth repeating!

Tapas Thursday : Masala Chicken w/ Veg Fritter Bites

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• Author: Shuchi
• Total Time: 45 minutes
• Yield: Serves 4
• Diet: Omnivore

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Description

A fun fusion of Indian flavors!
Spicy chicken & crispy fritters make a perfect tapas-style appetizer.

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Ingredients

Units USM Scale 1x2x3x

• 0.5 lbs (227 g) minced chicken (or turkey, pork, beef, mutton)
• 0.5 cups (118 ml) frozen green peas, thawed
• 1 green chili, finely chopped
• 0.5 teaspoon cumin seeds
• 1 tablespoon coriander powder
• 0.33 teaspoon garam masala
• 0.5 teaspoon roasted cumin powder
• 1 bay leaf
• 2 cloves, crushed
• 1 green cardamom, crushed
• 1 plum tomato, finely chopped
• 0.5 red onion, diced
• 2 cloves of garlic, crushed
• 1 teaspoon fresh ginger, grated
• 0.25 cups (60 ml) olive oil
• 0.5 cups (118 ml) red pepper, grated
• 0.5 cups (118 ml) red onion, grated
• 0.5 cups (118 ml) baby spinach leaves, finely chopped
• 4 tablespoons gram flour
• 0.5 teaspoon chili powder
• 0.5 teaspoon dry mango powder
• 0.5 teaspoon garam masala
• Salt
• Oil

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Instructions

1. Heat oil in a non-stick pan.
2. Add cumin seeds, cloves, cardamom, and bay leaves; cook on medium heat until fragrant (approx. 1 minute).
3. Add onions, garlic, green chilies, and ginger; cook until onions are translucent.
4. Add tomatoes and dry spices. Cover and cook until tomatoes are soft and oil separates.
5. Add chicken mince, peas, and ½ cup water. Cover and cook until chicken is fully cooked.
6. Remove cover and sauté on high heat until excess liquid is absorbed.
7. Remove from heat and cool slightly.
8. Make a batter from all fritter ingredients. If too dry, add a few teaspoons of water.
9. Heat oil in a non-stick pan.
10. Divide batter into small coin-sized rounds and cook until crisp and brown on both sides.
11. Alternatively, cook the entire batter as a pancake and cut into smaller pieces.
12. Add a teaspoon of chicken mince to an appetizer spoon.
13. Top with a warm fritter, yogurt, and fresh coriander; serve immediately.

Notes

• For a vegetarian option, substitute the chicken with 1 cup of cooked lentils or chickpeas.
• To make ahead, prepare the chicken masala and fritters separately and assemble just before serving to maintain crispiness.
• Adjust the amount of chili powder to control the spice level according to your preference.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Appetizer
• Method: Stir-Frying
• Cuisine: Indian

Nutrition

• Serving Size: 2 tablespoons
• Calories: 150
• Sugar: 5
• Sodium: 300
• Fat: 8
• Saturated Fat: 2
• Unsaturated Fat: 5
• Carbohydrates: 15
• Fiber: 2
• Protein: 10
• Cholesterol: 40

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