First, you need to gather all the ingredients. You will need:

• CHICKEN MINCE 400 GRAM
• SALT TO TASTE
• PAPRIKA POWDER 1/2 TSP
• CHILI FLAKES 1 TSP
• GARLIC POWDER 1/2 TSP
• BLACK PEPPER 1/2 TSP
• GREEN CHILLIES CRUSHED 1 TSP
• SOY SAUCE 1 TSP
• VINEGAR 1 TSP
• MOZZARELLA AND CHEDDAR CHEESE 1/2 CUP
• BREADCRUMBS AS REQUIRED
• FLOUR AS REQUIRED
• EGG 1 OR 2
• OIL FOR FRYING

Next, you need to marinate the chicken mince. Mix the chicken mince, salt, paprika, chilli flakes, garlic powder, black pepper, green chillies, soy sauce and vinegar. Add grated mozzarella and cheddar cheese that you have already grated In a large bowl. Knead well until well combined. Then, cover the bowl with plastic wrap or a tight lid and refrigerate for at least 1 hour.

After the chicken is marinated, grease your hands with a little bit of oil, take a small portion of the chicken mixture, flatten it on your palm and wrap the chicken around. Then you need to coat it with flour, dip it in the egg and coat it with bread crumbs to get a crispy and crunchy taste. Coat each finger strip with flour, dip in beaten egg and then roll in breadcrumbs, pressing gently to make them stick. Place the coated chicken on a baking tray and repeat with the rest of the chicken.

Finally, you need to fry the chicken cheese fingers until golden and crisp. Heat some oil in a large skillet over medium-high heat. Fry the chicken in batches for about 3 minutes per side, or until cooked through and golden brown. Drain the excess oil on paper towels and serve hot with your favorite sauce.

Enjoy your chicken cheese fingers!

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Chicken Cheese Fingers Recipe

Ingredients

• 400 grams CHICKEN MINCE
• SALT TO TASTE
• ½ tsp PAPRIKA POWDER
• 1 tsp CHILI FLAKES
• ½ tsp GARLIC POWDER
• ½ tsp BLACK PEPPER
• 1 tsp GREEN CHILLIES CRUSHED
• 1 tsp SOY SAUCE
• 1 tsp VINEGAR
• ½ cup MOZZARELLA AND CHEDDAR CHEESE
• BREADCRUMBS AS REQUIRED
• FLOUR AS REQUIRED
• EGG 1 OR 2
• OIL FOR FRYING

Instructions

• In a large bowl, mix the chicken mince, salt, paprika, chili flakes, garlic powder, black pepper, green chillies, soy sauce and vinegar. Add grated mozzarella and cheddar cheese that you have already grated. Knead well until well combined. Marinate for an hour.
  400 grams CHICKEN MINCE, SALT TO TASTE, ½ tsp PAPRIKA POWDER, 1 tsp CHILI FLAKES, ½ tsp GARLIC POWDER, ½ tsp BLACK PEPPER, 1 tsp GREEN CHILLIES CRUSHED, 1 tsp SOY SAUCE, 1 tsp VINEGAR, ½ cup MOZZARELLA AND CHEDDAR CHEESE
• Grease your hands with a little bit of oil, take a small portion of the chicken mixture, flatten it on your palm and wrap the chicken around. Repeat with the remaining chicken and arrange them nicely on a baking tray.
• Mix breadcrumbs as required, one pinch of salt and some red chilli powder in a plate. On another plate, take some all-purpose flour. Also, beat an egg on a separate plate.
  BREADCRUMBS AS REQUIRED, EGG 1 OR 2, FLOUR AS REQUIRED
• Coat each finger strip with flour, dip in beaten egg and then roll in breadcrumbs. Press lightly to make them stick and arrange them back on the baking tray ready for cooking.
• Heat oil in a deep frying pan over medium-high heat. Fry them in batches until golden and crisp. Drain on paper towels.
  OIL FOR FRYING
• Enjoy your cheesy chicken nuggets with your favourite sauce or dip.

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Kabab Sandwich

A popular street food in many countries, kabab sandwich is a filling and flavorful option for your iftar party. You can use lamb, beef, chicken, or even vegetarian kababs for this dish. To make the sandwich, you need some flatbread (such as pita, naan, or lavash), some salad (such as lettuce, tomato, onion, cucumber, or cabbage), and some sauce (such as yogurt, tahini, or hummus). Simply grill or fry the kababs until cooked through, then slice them thinly and layer them on the bread with the salad and sauce. You can wrap the sandwich in foil or paper to keep it warm and easy to eat.

Potato Roll Samosa

A twist on the classic samosa, potato roll samosa is a crispy and savory snack that you can make ahead and freeze. To make the potato roll, you need some mashed potatoes, some boiled peas, some chopped green chilies, some chopped coriander leaves, some salt, some chaat masala, and some lemon juice. Mix everything together and shape them into small cylinders. To make the samosa wrapper, you need some all-purpose flour, some salt, some oil, and some water. Knead the dough until smooth and elastic, then divide it into small balls and roll them out into thin circles. Cut each circle into two semi-circles and fold them into cones. Fill each cone with a potato roll and seal the edges with water. Deep-fry the samosas until golden and crisp.

Egg Pakora

A simple and tasty appetizer, egg pakora is a fried snack made with boiled eggs coated in a spiced batter. To make the batter, you need some gram flour (besan), some rice flour, some salt, some red chili powder, some turmeric powder, some garam masala, some baking soda, and some water. Whisk everything together until smooth and thick. Cut each boiled egg into four pieces and dip them in the batter. Deep-fry the egg pakoras until golden and crisp.

Pizza Patties

A fusion of pizza and patties, pizza patties are a cheesy and crunchy snack that kids and adults will love. To make the pizza patties, you need some bread slices, some pizza sauce, some mozzarella cheese, some chopped olives, some dried oregano (or any pizza seasoning of your choice), and some egg wash (beaten egg with a little water). Remove the bread crust and place them on a wooden board or baking tray lined with parchment paper. Spread the filling on one slice of the bread and cover it with other. Brush the edges of each square with egg wash and press the edges with a fork to seal them. Brush the tops of the patties with egg wash and bake them in a preheated oven at 180°C for 15 to 20 minutes or until golden and puffy.

Raita for BBQ Paratha Roll

A refreshing and creamy accompaniment for your BBQ paratha roll, raita is a yogurt-based dip that can be made with various ingredients. To make a simple raita for your BBQ paratha roll, you need some plain yogurt (dahi), some salt, some roasted cumin powder (bhuna jeera), some chopped mint leaves (pudina), and some chopped green chilies (hari mirch). Whisk the yogurt until smooth and add salt to taste. Stir in the cumin powder, mint leaves, and green chilies. Refrigerate the raita until ready to serve.

These are just some of the dishes that you can make for your iftar party on short notice. You can also add other items such as dates (khajoor), fruit chaat (fruit salad), rooh afza (rose syrup drink), or jalebi (deep-fried sweet) to complete your menu. Enjoy your iftar party with your family and friends!

If you love Chinese food, you will love this chicken wonton recipe. Wontons are small dumplings that are filled with various ingredients and cooked in broth or fried. They are easy to make at home and can be customized to your taste.

Here is a simple recipe for making chicken wontons at home.

Chicken Wontons Ingredients

• CHICKEN BONELESS 200 GRAM
• SPRING ONION GREEN PART 1 CUP
• CAPSICUM 1/2
• GREEN CHILIES 2-3
• CHICKEN CUBE 1/4
• SALT TO TASTE
• BLACK PEPPER 1/4 TSP
• SOY SAUCE 1 TBSP
• OIL 1 TSP
• WONTON SHEETS OR MANDA PATTI
• EGG WHITE OIL FOR FRYING

Instructions

To make the filling, combine the chicken, soy sauce, sesame oil, salt, pepper, capsicum, green chilies, and spring onion, in a grinder. Grind well and refrigerate for at least 15 minutes.

To wrap the wontons, place a wonton wrapper on a flat surface and spoon about a teaspoon of filling in the center. Wet the edges of the wrapper with water and fold it in half to form a triangle. Press the edges to seal and then bring the two corners together and pinch them. Repeat with the remaining wrappers and filling.

To cook the wontons, bring the chicken broth to a boil in a large pot. Add the wontons and simmer for about 10 minutes or until golden brown. Sprinkle with cilantro and serve hot.

Enjoy this delicious chicken wonton recipe with your family and friends. You can also freeze the uncooked wontons for later use. Just make sure to separate them with parchment paper so they don’t stick together.

Recipe Card

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Chicken Wonton Recipe

Chicken wontons are made with thin wrappers filled with seasoned minced chicken and then fried until golden and crispy. They can be dipped in a variety of sauces, such as soy sauce, vinegar, chili sauce, or sweet and sour sauce.

Course Appetizer, Snack

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Ingredients

• 200 grams chicken boneless
• 1 cup spring onion green part
• ½ capsicum
• 2 to 3 green chilies
• ¼ chicken cube
• salt to taste
• ¼ tsp black pepper
• 1 tbsp soy sauce
• 1 tsp oil
• wonton sheets or manda patti
• egg white
• oil for frying

Instructions

• Add chicken, spring onion, capsicum, and green chilies in a blender. Add chicken cube and all the seasonings and grind well. Transfer the mixture to a bowl.
• Place a wonton sheet on a flat surface and spoon about a teaspoon of the mixture in the center.
• Moisten the edges of the wonton sheet with water and fold it in half to form a triangle. Press the edges firmly to seal them.
• Repeat with the remaining wonton sheets and mixture. You can also fold the wontons into other shapes, such as squares or crescents, if you prefer.
• Fry the wontons on medium heated oil or broth for about 10 minutes, or until they become golden brown.

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How to make Malai Boti Bun Kabab

1. Prepare the malai boti according to the instructions given below. You can also use leftover malai boti from the previous night.
2. Make the omelete by whisking two eggs with salt, pepper, chopped onion, green chilies and coriander leaves. Heat some oil in a frying pan and pour the egg mixture. Cook on both sides until golden and fluffy.
3. Toast the bun lightly on a griddle or in an oven. Cut it into two halves and spread some butter on each side.
4. Assemble the sandwich by placing some malai boti pieces on the bottom half of the bun, followed by the omelete and some chutney of your choice. You can use mint chutney, tamarind chutney or tomato ketchup.
5. Cover the sandwich with the top half of the bun and press lightly. Cut into halves or quarters and enjoy your bun kabab with some salad or fries on the side.

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Malai Boti Bun Kabab

Coated with a creamy mixture of yogurt, cream, cheese, ginger, garlic, and spices, giving it a rich and flavorful taste, Malai Boti Bun Kabab recipe is unique you may love to try it.

Course Street Food

Ingredients

Malai Boti Ingredients

• 250 grams chicken boneless
• 1 to 2 green chilies chopped
• 1 tsp garlic crushed
• salt to taste
• ½ tsp black pepper
• ½ tsp cumin pwoder
• ¼ tsp whole spice (garam masala powder)
• ½ tsp meat tenderizer powder
• 2 to 3 tbsp dairy cream
• 3 to 4 tbsp yogurt
• 1 tsp lemon juice
• 1 tbsp oil

Omelete Ingredients

• 2 eggs
• 1 to 2 pinches black pepper
• 1 to 2 pinches salt
• 1 to 2 tbps oil

Chutney Ingredients

• 1 cup yogurt
• some mint leaves
• some fresh coriander leaves
• 1 green chili
• 2 to 3 garlic cloves
• salt to taste
• ½ tsp cumin powder
• 1 to 2 pinches citric acid
• ½ tsp lemon juice

Instructions

• In a large bowl, add the chicken pieces, green chilies, garlic, salt, black pepper, cumin powder, whole spice, meat tenderizer powder, dairy cream, yogurt, and lemon juice. Mix well and make sure the chicken is well coated with the marinade. Refrigerate for at least 10 minutes or an hour for best results.
• Preheat a grill or a skillet over medium-high heat and brush some oil on it. Cook the chicken pieces on high flame for about 2 minutes, turning occasionally, until the chicken is cooked through and charred on the edges. Cover and cook on low flame until chicken is done. You can also bake the chicken in a preheated oven at 200°C for about 20 minutes or until done.
• Crack the eggs into a small bowl and whisk them well with a fork. Add salt and pepper to taste.
• Heat a nonstick skillet over medium-high heat and add oil. Swirl the oil to coat the bottom and sides of the pan.
• When the oil is hot, pour the egg mixture into the pan and tilt it slightly to spread it evenly.
• As the eggs start to set, use a spatula to lift the edges and let the uncooked egg run underneath.
• When the omelet is almost cooked but still moist on top, fold it in half with the spatula, cut into four pieces and slide it onto a plate.
• Wash and chop the mint, coriander, and green chili. Peel and chop the garlic cloves.
• In a blender or food processor, add the yogurt, mint, coriander, green chili, garlic, salt, cumin powder, and citric acid. Squeeze the lemon juice into it. Mix well and adjust the seasoning according to your taste. Blend until smooth and creamy. Transfer the chutney to a bowl.
• Heat oil in a small pan and add some cumin seeds. When they crackle, turn off the heat and pour the oil over the chutney. This will give it a nice flavor and aroma.

Assembling

• Toast the bun lightly on a griddle or in an oven. Cut it into two halves and spread some butter on each side.
• Assemble the bun by placing some malai boti pieces on the bottom half of the bun, followed by the omelet and some mint chutney. You can also use tamarind chutney or tomato ketchup.
• Cover the bun with the top half of the bun and press lightly. Cut into halves or quarters and enjoy your bun kabab with some salad or fries on the side.

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And that’s how you make a delicious malai boti bun at home. This recipe is perfect for a quick and easy lunch or dinner, or even a picnic or party. You can serve it with some salad, raita, or chutney of your choice. The malai boti is tender and juicy, and the bun is soft and fluffy. You will love the combination of flavors and textures in this dish. I hope you enjoyed this recipe and will try it soon. Let me know how it turns out in the comments below. Thank you for reading and happy cooking!

Keema Kachori is a delicious savory snack that is popular in many parts of India and Pakistan. It is made of crispy pastry filled with spiced minced meat and deep-fried until golden. Keema Kachori is especially enjoyed during Ramadan, when people break their fast with this tasty treat. You can find Keema Kachori at many street food stalls or make it at home with this easy recipe.

How to make new style Keema Kachori

To make the pastry, mix the flour, oil and salt in a bowl and knead with water to form a smooth dough. Cover and let it rest for 15 to 20 minutes.

To make the filling, heat oil in a pan and fry the onion until golden. Add the ginger-garlic paste and sauté for a few minutes. Then, add the minced meat and cook until browned, breaking it up with a spatula. Add salt, turmeric, chili and garam masala and cook until the meat is dry and well-cooked. Stir in the coriander leaves and turn off the heat.

To assemble the kachori, divide the dough into equal-sized balls and roll out each ball into a thin circle. Place a tablespoon of filling in the center and fold the edges over to seal. Press gently to flatten.

Heat oil in a deep-frying pan and fry the kachori on medium-low heat until golden and crisp on both sides. Drain on paper towels and serve hot or warm with chutney or yogurt.

Enjoy this tasty and satisfying snack with your family and friends and let me know how it turned out for you in the comments below!

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Keema Kachori Recipe

If you love street food, you will love this recipe for keema kachori, a savory snack that is popular in India and Pakistan. Keema kachori are crispy pastry shells filled with spicy minced meat and served with chutney or yogurt. They are perfect for tea time or as a snack anytime.

Course Snack

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Ingredients

Kachori Filling Ingredients

• 2 tbsp oil
• 1 tsp garlic crushed
• 300 grams chicken mince (Qeema)
• salt to taste
• ¼ tsp black pepper crushed (Kali Mirch)
• ½ tsp cumin seeds
• ½ tsp coriander seeds crushed
• ½ tsp red chili powder or to taste
• ⅛ tsp turmeric powder
• 1 green chili crushed
• 1 onion small sized
• fresh coriander leaves

Dough Ingredients

• 1½ cups all-purpose flour (maida)
• 1 tsp salt
• 3 tbsp clarified butter
• water as required

Instructions

• Fry crushed garlic in oil until light golden.
• Add chicken mince and stir cook continuously until color changes.
• Add salt, black pepper, cumin seeds crushed, coriander seeds crushed, red chili powder, and turmeric powder to the chicken mince and mix well. Next, chop a green chili and add it to the mix for some extra heat. You can adjust the amount of green chili according to your taste.
• Cover and cook on low flame for 5 to 6 minutes, or until the meat is cooked through. Turn off the flame when ready.
• Now add onion chopped, coriander leaves and mix well. Keep aside.

Dough and Kachori Making

• In a large bowl, combine the flour and salt. Make a well in the center and add the clarified butter. Mix well with your fingers until crumbly.
• Gradually add water, a little at a time, and knead the dough until it is smooth and elastic. You may need more or less water depending on the humidity and the quality of the flour.
• Cover the dough with a damp cloth and let it rest for at least 15 to 20 minutes before going any further with the recipe.
• Divide the dough into equal-sized balls and flatten them slightly with your palms.
• To make kachoris from the dough, divide the dough into equal-sized balls. Roll down balls into round meal shape, apply oil on the top, and dust some flour. Fold it in a long-layered rectangle sheet. Apply oil on the top and dust some flour and fold the sheet round like a wheel.
• Cut into small pieces and roll each piece into a small circle. Place some kachori filling in the center and seal the edges.
• Deep fry the kachoris on low-medium flame until golden and crisp. Enjoy with chutney or sauce.

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