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Punjabi fried chicken and waffles
Fruit and vegetables
20g/¾oz fresh root
ginger
, peeled and finely chopped
3 fresh green
chillies
, chopped
2 tsp
garlic
powder
2 tsp
onion
powder
1 tsp ground
coriander
chopped
fresh coriander
, to serve
2 small
red onions
, finely chopped
30g/1oz
fresh coriander
, very finely chopped
½ tsp ground
coriander
very large knob fresh root
ginger
, roughly chopped with skin left on
3 fresh green
chillies
, roughly chopped
Tins, packets and jars
200g/7oz
plain flour
150g/5½oz
tamarind
sauce
Cooking ingredients
2 tbsp
harissa
2 tsp
salt
1 tbsp deghi mirch (Kashmiri
chilli powder
)
1 tsp hot
chilli powder
1 tsp freshly ground
black pepper
1 tsp
cumin
seeds, roasted then ground
sunflower oil
, for deep-frying
chaat masala
, to serve
½ tsp red
chilli powder
½ tsp ground
cumin
1 tsp
salt
200g/7oz
gram flour
1 tbsp
vegetable oil
spray
oil
, for waffle maker
100g/3½oz
muscovado sugar
200g/7oz
maple syrup
1 tbsp
coriander seeds
1 tbsp
cumin
seeds
1 tbsp
fennel seeds
3 green
cardamom
pods
Dairy, eggs and chilled
100g/3½oz strained
yoghurt
300ml/10fl oz
buttermilk
Meat, fish and poultry
1.5kg/3lb 5oz
chicken thighs
, skin on and bone in
Other
1 tsp fruit salt, such as ENO
300ml/10fl oz
apple juice
Back to recipe
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