This recipe takes the essence of tandoori chicken and transforms it into a versatile patty you can enjoy in various ways. Bake the patties in an oven to ensure they are perfectly cooked with a crispy exterior and a juicy, flavorful interior.

Marination:

The marination process is the key to infusing the chicken with the robust flavours of tandoori masala. Marinate the chicken for an hour, allowing the garlic, vinegar, and tandoori masala to penetrate deeply into the meat. This process not only tenderizes the chicken but ensures every bite is flavorful.

Cooking:

Start the process of cooking by searing the chicken on a high flame to lock in the juices and create a slightly charred exterior. This mimics the traditional tandoori cooking method and adds a layer of complexity to the taste. Then, lower the flame and cook the chicken gently until it becomes tender. Set it aside and prepare to incorporate it into the filling paste.

Preparing the Filling Paste:

The filling paste is where the magic happens. In a frying pan, heat butter and oil together. Add finely chopped onions and cook until they turn translucent. Stir in garlic, then add all-purpose flour to create a roux. Gradually add milk to the mixture, along with a carefully measured blend of spices, resulting in a creamy, flavorful paste that perfectly complements the spiced chicken.

Assembling and baking the Tandoori Chicken Patties:

Now, combine the tandoori chicken with the filling paste for a delightful mix of textures and flavours. Wrap this mixture in puff pastry dough. When baked the pastry becomes flaky and buttery, offering a perfect contrast to the savoury filling.

To make tandoori chicken patties using puff pastry dough, start by rolling out the puff pastry on a lightly floured surface until it’s about 1/8 inch thick. Check out my Puff Pastry Dough recipe. Cut the dough into equal-sized circles using a round steel cutter or any available kitchen utensil. Place a generous spoonful of the prepared tandoori chicken filling in the centre of one piece of dough and cover it with another piece. Seal the edges by pressing them together with a fork. Arrange the patties on a baking sheet lined with parchment paper. Brush the tops with a beaten egg for a golden, glossy finish. Bake in a preheated oven at 365°F (180°C) for 40 minutes, or until the pastry is puffed and golden brown. Serve hot and enjoy the crispy, flaky exterior with the savoury, flavorful filling inside.

Serving Suggestions:

These tandoori chicken patties can be served as an appetizer, a snack, or even as a main course accompanied by a side of fresh salad or chutney. They are perfect for gatherings, offering a taste of Indian cuisine in a convenient and familiar form.

Variations:

For those who enjoy a bit of heat, the addition of green chilli paste is optional but recommended. It adds a kick that elevates the flavours further. The recipe is adaptable, and ingredients can also be adjusted to suit personal preferences or dietary restrictions.

In conclusion, tandoori chicken patties are a testament to the versatility of traditional flavours. They bridge the gap between classic and contemporary, offering a dish that is both comforting and exciting. Whether enjoyed on their own or as part of a larger meal, these patties are sure to be a hit with anyone who tries them. For a detailed step-by-step guide and additional tips, you can explore various recipes online that offer their twists on this delicious concept.

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Tandoori Chicken Patties

Tandoori Chicken Patties are a delicious fusion of traditional Indian flavors and modern convenience. These patties capture the rich, smoky taste of tandoori chicken and are baked to perfection, offering a crispy exterior and juicy interior. Perfect as an appetizer, snack, or main course, they are especially delightful when enjoyed hot on a cozy, rainy day.

Course Snack

Cuisine Asian, Indian, Pakistani

Prep Time 1 hour hour

Baking Time 40 minutes minutes

Servings 4 people

Ingredients

Tandoori Chicken

• 200 grams chicken boneless
• 1 tsp garlic crushed
• 1 tbsp vinegar
• 1 tsp Tandorri masala
• 2 tbsp oil for cooking

Filling Paste

• 1 tbsp Butter
• 1 tsp oil
• 1 onion small sized
• ½ tsp garlic crushed
• 1 tbsp all purpose flour
• ⅔ cup milk
• salt to taste
• ¼ tsp chines salt
• ¼ tsp crushed cumin seeds
• ½ tsp chili flakes
• ¼ tsp black pepper
• 1 tsp green chili paste (optional)
• 1 tsp soy sauce

Other ingredients

• Puff pastry dough <Recipe Link>

Instructions

Marination

• Marinate the chicken with garlic, vinegar, and tandoori masala.
• Let it sit for an hour to allow the flavors to penetrate deeply and tenderize the meat.

Cooking:

• Sear the marinated chicken on a high flame to lock in the juices and create a slightly charred exterior.
• Lower the flame and cook gently until the chicken becomes tender.
• Set the cooked chicken aside.

Preparing the Filling Paste:

• Heat butter and oil in a frying pan.
• Add finely chopped onions and cook until they turn translucent.
• Stir in garlic.
• Add all-purpose flour to create a roux.
• Gradually add milk while stirring, followed by a blend of spices to form a creamy, flavorful paste.

Assembly

• Mix the cooked tandoori chicken into the filling paste.
• Encapsulate this mixture in puff pastry dough.
• Bake in the oven until the pastry is flaky and buttery.
• Enjoy your delicious tandoori chicken patties!

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Perfect for parties, gatherings, or a cosy evening at home, Potato Cheese Cutlets are a crowd-pleaser that promises to satisfy cravings for something savoury and comforting. For those looking for a healthier option, these cutlets can also be baked or air-fried, providing a delicious treat without the added oil from frying.

The recipe is simple and the results I bet are so delicious. So why not try it? It might just be the perfect way to add some creativity to your day and enjoy a homemade snack that’s both satisfying and effortlessly made. Bon appétit!

Ingredients:

• 1/2 kg of boiled potatoes
• Salt to taste
• 1/2 tsp of black pepper
• 1/4 tsp of crushed red chilli
• 1/2 tsp of dried oregano leaves
• 1/4 cup of breadcrumbs
• 1 small-sized onion, finely chopped
• 1 tsp of crushed green chilli
• 1 tbsp of chopped coriander leaves
• Mozzarella cheese, grated
• 1 beaten egg
• Breadcrumbs, as required
• Oil for frying

How to make Potato Cheese Cutlets:

1. Start by mashing the boiled potatoes until they are smooth and free of lumps.
2. Add salt, black pepper, crushed red chilli, dried oregano leaves, and the first portion of breadcrumbs to the mashed potatoes. Mix well to combine all the ingredients.
3. Next, add the finely chopped onion, crushed green chilli, and chopped coriander leaves to the potato mixture. Mix again until everything is evenly distributed.
4. Take a small portion of the potato mixture and flatten it into a small patty.
5. Place a generous amount of grated mozzarella cheese of your favourite brand in the centre of the patty, then fold the potato mixture around the cheese to form a cutlet. Make sure the cheese is completely enclosed within the potato.
6. Dip the cutlet into the beaten egg, ensuring it is fully coated.
7. Roll the egg-coated cutlet in breadcrumbs until it is well-covered.
8. Heat oil in a frying pan over medium heat. Once the oil is hot, carefully place the cutlets in the pan and fry them until they are golden brown on both sides.
9. Remove the cutlets from the oil and place them on a paper towel to drain any excess oil.
10. Serve the potato cheese cutlets hot with your favourite dipping sauce or chutney.

These potato cheese cutlets are not only tasty but also versatile. You can experiment with different types of cheese or add other spices to suit your taste. They are also a great way to use leftover boiled potatoes. So next time you have some spare potatoes, why not give this recipe a try? You won’t be disappointed!

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Potato Cheese Cutlets

Potato cheese cutlets are a delightful snack that can be enjoyed at any time of the day. They are perfect for those who love the combination of potatoes and cheese, and they can be served as an appetizer, a side dish, or even a main course. The recipe is simple, but the result is delicious.

Course Snack

Ingredients

• POTATOES BOILED 1/2 KG
• SALT TO TASTE
• BLACK PEPPER 1/2 TSP
• RED CHILI CRUSHED 1/4 TSP
• DRIED OREGANO LEAVES 1/2 TSP
• BREADCRUMBS 1/4 CUP
• ONION SMALL SIZED 1
• GREEN CHILI CRUSHED 1 TSP
• CORIANDER LEAVES 1 TBSP
• OLPERS MOZZARELLA CHEESE
• BEATEN EGG 1
• BREADCRUMBS AS REQUIRED
• OIL FOR FRYING

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This quick bread snack is ideal for Ramadan because you can make it ahead of time and store it in an airtight container for up to three days or freeze it for up to two months. This way, you can always have a ready-made snack that you can serve at any time of the day.

So, what are you waiting for? Try this quick bread snack recipe today and impress your family and friends with your baking skills. You will love how easy and tasty it is. Here is how you can make it in a few steps:

Sauce Ingredients

• MAYONNAISE 1/2 CUP
• TOMATO KETCHUP 2 TBSP
• BBQ SAUCE 1 TBSP

Other Ingredients

• BREAD SLICES AS REQUIRED
• BUTTER AS REQUIRED
• SAUCE AS REQUIRED
• CHEESE SLICE
• CHICKEN CHEESE FINGERS – Recipe already posted on my blog.
• MOZZARELLA CHEESE

Directions

1. In a small bowl, whisk together the mayonnaise, tomato ketchup, and BBQ sauce until well combined.
2. Spread some prepared sauce on one side of each slice.
3. Place a cheese slice on top of the sauce spread side of each bread slice. Cut the cheese slice to fit the bread if needed.
4. Arrange the chicken cheese fingers on top of the cheese slice, leaving some space between them. You can also spoon some sauce over the chicken cheese fingers.
5. Sprinkle some mozzarella cheese on top of the sauce. Wrap up the slice slightly into a triangular shape tying up the diagonal corners with a skewer.
6. Place the bread slices on a baking tray and bake in a preheated oven at 180°C for 10 to 15 minutes or until the cheese is melted and bubbly.
7. Enjoy your crispy chicken finger cheesy toast with some salad or fries on the side.

This recipe is easy to customize according to your preferences. You can use any bread of your choice, such as white, whole wheat, or multigrain. Likewise, you can use any cheese you like, such as cheddar, Swiss, or Monterey Jack. You can also adjust the amount of sauce and cheese to your liking.

I hope you try this recipe and let me know how it turns out for you. Don’t forget to share it with your friends and family. Happy Ramadan!

If you have any comments or suggestions, please leave them in the box below this post. I would love to hear from you and improve my cooking skills.

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Crispy Chicken Cheese Toast Recipe

Ingredients

SAUCE INGREDIENTS

• MAYONNAISE 1/2 CUP
• TOMATO KETCHUP 2 TBSP
• BBQ SAUCE 1 TBSP

OTHER INGREDIENTS

• BREAD SLICES AS REQUIRED
• BUTTER AS REQUIRED
• SAUCE AS REQUIRED
• CHEESE SLICE
• CHICKEN CHEESE FINGERS
• MOZZARELLA CHEESE

Instructions

• In a small bowl, whisk together the mayonnaise, tomato ketchup, and BBQ sauce until well combined.
• Spread some prepared sauce on one side of each slice.
• Place a cheese slice on top of the sauce spread side of each bread slice. Cut the cheese slice to fit the bread if needed.
• Arrange the chicken cheese fingers on top of the cheese slice, leaving some space between them. You can also spoon some sauce over the chicken cheese fingers.
• Sprinkle some mozzarella cheese on top of the sauce. Wrap up the slice slightly into a triangular shape tying up the diagonal corners with a skewer.
• Place the bread slices on a baking tray and bake in a preheated oven at 180°C for 10 to 15 minutes or until the cheese is melted and bubbly.
• Enjoy your crispy chicken finger cheesy toast with some salad or fries on the side.

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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!

Don’t forget to share your experience at the end of this post.

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Potato Chicken Cheese Cutlets

Course Snack

Ingredients

• 4 potatoes boiled
• salt to taste
• ½ tsp black pepper
• 2 tbsp cornflour
• 1 tbsp oil
• 200 grams chicken boiled and shredded
• ¼ tsp red chili crushed
• ¼ tsp black pepper
• salt to taste
• ¼ tsp dried oregano leaves
• 2 tbsp capsicum
• 1 to 2 tbsp sweet corn
• 1 tbsp Jalapenos
• 1 tbsp black olives
• 1 tbsp tomoto seedless
• 1 to 2 tbsp onions
• 2 to 3 tbsp pizza sauce
• mozzarella and cheddar cheese to taste
• 1 egg
• breadcumbs as required.
• oil for frying

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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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