A big part of Eid is hosting friends and family at your home and who doesn't like munching away on something or the other during the occasion? Food is infact a big part of Eid but given that everyone has plenty of food to go around, serving your guests something heavy may not be the best way to go. Snacks and juices, on the other hand, remains as excellent options! Executive Sous Chef at Radisson Blu Chittagong Bay View, Chef Erfan Hossain, brings you easy to do, five star finger foods and juices that you can make with a little bit of a twist and garnishing and make your guests happy!
CHICKEN & MINT PAKORA
Ingredients:
250g chicken julienne
15g fresh mint leaves
¼ cup gram flour
½ cup onion, sliced
¾ tsp ginger and garlic, sliced
Turmeric, as required
¾ tbls hot spices
½ tsp green chilli, sliced
5g coriander leaves
Salt, to taste
1 egg
Oil as required for deep frying
Method
Put all the spice ingredients in a bowl and mix well with the chicken. Take small portions and shape them into small balls. Drop into hot oil to deep fry until golden brown in colour. Serve hot, with mint sauce.
