To make the spicy batter, the dry ingredients are first added together in a mixing bowl. This includes the chickpea flour, bicarbonate of soda, cumin, garam masala, coriander, salt and chilli powder. Add a puree of onion, garlic, ginger, green chillies and coriander to the dry mixture, then stir in the water. Once the batter is prepared, dip pieces of chicken into the mixture one piece at a time and fry for 6-7 minutes until brown and place on kitchen towel to get rid of the excess fat. Serve with mango chutney. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (823g)|
|Recipe Makes: 1|
|Calories from Fat: 168 (14%)|
|Amt Per Serving||% DV|
|Total Fat 18.6g||25 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 194.9mg||60 %|
|Sodium 993.3mg||34 %|
|Potassium 3032.5mg||80 %|
|Total Carbohydrate 129.4g||38 %|
|Dietary Fiber 28g||112 %|
|Sugars, other 101.3g|
|Protein 121.1g||173 %|
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Calories per serving: 1170
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