Ingredients
- Boiled Potatoes 4-5
- Boiled and Shredded Chicken 300g
- Coriander Leaves 3 tbsp
- Green Chillies 1 tbsp
- Pepper 1 tsp
- Salt 1 tsp
- Cumin Powder 1 tsp
- Chilli flakes 1 tsp
- Cornflour 2 tbsp
- Oil for frying
Ingredient Image
Why You'll Love This Recipe
This dish combines tender chicken with crispy potatoes, creating a perfect balance of flavors and textures. It’s easy to make and satisfying for any meal. The spices add a warm, comforting taste that everyone will enjoy.
Pro Kitchen Tips
- Use medium heat to cook the chicken evenly without burning the spices.
- Cut potatoes into similar sizes to ensure they cook uniformly.
- Let the chicken rest for a few minutes after cooking to keep it juicy.
- Cut potatoes into similar sizes to ensure they cook uniformly.
- Let the chicken rest for a few minutes after cooking to keep it juicy.
Step 1
In a big bowl, combine the boiled potatoes, shredded chicken, chopped coriander, green chillies, pepper, salt, cumin powder, chili flakes, and cornflour. Mix everything well until it’s all evenly combined.
Step 2
Lightly grease your countertop with some oil. Take the mixture and roll it out flat with a rolling pin. Trim the edges to form a neat square.
Step 3
Cut the flattened mixture into sticks, like fries.
Step 4
Heat some oil in a pan over medium heat. Fry the sticks in batches until they’re golden brown and crispy.
Step 5
Drain them on paper towels to remove any excess oil. Serve warm and enjoy!
Great Ways To Serve
Serve this dish hot with a side of fresh salad or steamed vegetables. It also pairs well with plain rice or warm bread to soak up the delicious flavors. A squeeze of lemon or a sprinkle of fresh herbs can brighten the taste.
Reheating And Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to keep the chicken tender and the potatoes crispy. Avoid freezing, as it may change the texture of the potatoes.
