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Composition of Chicken heart beet
- It’s 500 gms – gluten free flour.
- Need 100 gms chicken kaleji (heart).
- Provide 100 grams chicken breast.
- It’s 7-8 cloves for Garlic.
- Give 1 inch of ginger.
- Require Few for Green chillies.
- Provide as required for Whole spices.
- Give 2 of large onions.
- You need 1 for Grated beetroot.
- It’s 1/2 cup for desi Ghee.
- Require 2-3 tbsp for refined oil.
- Prepare as per taste for Salt.
- Provide as per taste – Red chilli powder.
- Prepare as required Garam masala.
- It’s as required of coriander leaves.
- Need 1 – lemon.
- Give As per taste of Chaat masala.
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Chicken heart beet making process
- Take a pan heat 4-5 tbsp Ghee & cook chicken breast & liver from the sides thoroughly with a little salt & garam masala. Now take them off on a plain surface & chop them nicely..
- In an another pan heat rest of the ghee add Garlic, ginger, green chilli, whole spices & sauté till the raw smell goes off..
- Add chopped onions into it; let them cook. When they change their colour to golden brown add in the chopped chicken breast & kaleji. Chopped coriander leaves. Now season it with salt & chilli. Can add lemon at this time if you want to. Mix them well let it cook for 2-3 mins & take it off from the flame..
- Take flour add in some salt, refined oil & make a regular dough. (like we make for paratha; neither hard like puri nor soft like roti) let it rest for 10-15 mins..
- Now take a tawa let it be on medium-high flame. Take a small portion from the dough. Make it a small ball out of it should not have any cracks. Roll it out with the help of a rolling pit and cook it on tawa from both the sides..
- Now take your roti to make a layer of the chicken mix in the middle then a layer of grated beetroot on top of it with chaat masala. Roll it out nicely, keep on tawa for 1 min. Serve hot with salad & green chutney..
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