Cumin 10 gms
Chilly powder 1 tsp
Turmeric powder ½ tbsp
Oil 250 ml
Curry leaves a few
Wash and mince the chicken. Add cumin, turmeric powder, aniseeds, chopped onion, ginger, curry leaves, chilly powder and salt to taste.
Mix well, make a round shape and deep fry.
About the chef: Chef de Partie R. Arun is with Hotel Ramyas for the past eight years. He has a total experience of over a decade in the industry. He specialises in Indian dishes.