'Delicious crunchy chicken Cutlets made with simple ingredients, a good snack or a starter. Watch this Masala TV video to learn how to make Cripsy Chicken Cutlets and Chocolate Biscuits . This show of Food Diaries with Chef Zarnak Sidhwa aired on 21 August 2019. If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this Youtube channel or go to our Website: https://www.masala.tv/ CHICKEN CUTLETS INGREDIENTS: Chicken breast ½ kg Turmeric ½ tsp Salt ½ tsp Black pepper ½ tsp Onion 1 Ginger paste 1 tsp Garlic paste 1 tsp Boiled mashed potatoes ½ kg Green coriander 2 tbsp Green chili 1 tsp Red chili 1 tsp Salt ½ tsp Eggs for dipping Bread crumbs for coating Oil for frying Green coriander for garnishing Method: Cook chicken breast with water, turmeric, salt, black pepper. Shred the chicken with the help of forks. Keep aside. Heat oil, add onions and fry till translucent. Add ginger and garlic paste and saute. Then add the shredded chicken and mix well. Now add boiled mashed potatoes and mix. Cook few minutes. Add coriander, green chili, red chili, salt and remove from heat and transfer to a bowl. Take some mixture in your hands and shape it into a cutlet. Then dip in egg then coat in breadcrumbs. Heat oil and fry until it turns golden brown and crispy. Drain on an absorbent paper. Garnish with coriander. Serve hot with ketchup. Chocolate Biscuits Ingredients: Unsalted butter 125gm Brown sugar 80gm Golden syrup 2 tbsp Oats 100gm Whole meal flour 100gm Baking soda ½ tsp Baking powder ½ tsp Salt 1-1/2 tsp Chocolate 100gm Unsalted butter 30gm Method: Beat the butter and the brown sugar until fluffy. Add the golden syrup and beat until it\'s incorporated. Mix in the oats, flour, baking soda, baking powder and salt. Bring the dough together into a ball, wrap with cling wrap and refrigerate for 15-20 minutes. Roll the dough into small balls about the size of a tablespoon and flatten on the tray until they are about 2 inches in diameter. Be sure to leave a bit of room between the cookies for spreading. Bake at 180 degrees C for 10-12 minutes, until golden brown, and then allow cooling on the trays. Melt the chocolate and butter together. Spoon a teaspoon of chocolate onto the top of each cookie and spread out evenly using the back of a spoon. Allow to set before eating.'
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