Fried Chicken Soup

This Indian main features Grease a small heavy nonstick wok over low heat. Pour in a ladle of the, cups (420 g) flour, Salt, Eggs, lightly beaten. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cooking Method: Frying, Stir Frying

Cuisine: Indian

Courses: Soups

Difficulty: Beginner

Servings: 12

Calories: 1199.8

Description

This Indian main features Grease a small heavy nonstick wok over low heat. Pour in a ladle of the, cups (420 g) flour, Salt, Eggs, lightly beaten. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

1/3 cups (420 g) flour
1 teaspoons Salt
3 Eggs, lightly beaten
1 cups (250 ml) water
1/4 cups (180 ml) vegetable oil

Directions

1
batter, grab both sides of the wok and swirl the batter so that it spreads evenly in the shape of a circle, over the base of the wok. Cook on low heat for 2 minutes, or until bubbles form on the surface. The edges should be crispy and the center thick and moist. Serve with Fresh Coconut Chutney (page 25) and Yellow Lentil and Tomato Stew (page 49)
2
Flaky Fried Flatbreads These wonderfully light breads are normally flung out in circles, like a fisherman throwing his net (vecchu), until paper thin. They can be hand-pulled like strudel for a similar result. pour in the beaten eggs and mix together, using your fingertips. Gradually add the water and combine to make a very soft dough. Knead for 10 minutes. Divide the dough evenly into 10 balls, cover with a damp cloth and leave to stand for 30 minutes. hand and pull the edges of the dough gently to stretch it out as wide and as thin as possible. Fold the dough in half, brush the surface with oil and fold in half again. Roll each piece of dough into a curled ball and leave to rest for 15 minutes. Flatten each ball with the palm of your hand again, then use a rolling pin to shape the dough into flat circles. golden brown. Turn and cook on the other side for another 1 to 2 minutes. Serve hot with Bean and Lentil Stew (page 49) or Mild Chicken Curry (page 81)
3
Spread out each ball on a well-oiled tabletop, flatten with the palm of your

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 1199.8kcal

% Daily Value *
Total Fat 125.6g194%
Saturated Fat 18.9g95%
Cholesterol 0.0mg0%
Sodium 4875.5mg204%
Total Carbohydrate 19.0g7%
Dietary Fiber 0.7g3%
Sugars 0.1g
Protein 2.5g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 180, 250, 3cups, 420, 4cup, beaten, bottom, bowl, center, chicken, cook, eggs, flour, fried, frying, grease, griddle, heat, heavy, indian

Read it online: https://www.chefs-mate.com/recipe/fried-chicken-soup-19/