Ingredients
- Chanpen – 2 kg
- Lehsan (Garlic) paste – 2 tsp
- Adrak (Ginger) paste – 2 tsp
- Qasoori Methi – 2 tsp [washed]
- Podina (Mint Leaves) – 1 tsp
- Namak (Salt) – 1.25 tsp
- Pissi Kali Mirchain (Black Pepper Powder) – 1.25 tsp
- Pissi Laal Mirchen (Red Chilli Powder) – 1/2 tsp
- Garm masala (Whole Spices Powder) – 1/4 tsp
- Pani (Water) – 2.5 glasses
Method
Step 1: Add Pani (Water), Chops, Lehsan (Garlic) paste, Adrak (Ginger) paste, Pissi Laal Mirchen (Red Chilli Powder), Namak (Salt), Pissi Kali Mirchain (Black Pepper Powder), Garm masala (Whole spices) powder, Podina (Mint Leaves), Qasoori Methi in a pot, mix, cover and cook at low flame for 1 hour and 15 minutes (or till chops are tender).
Step 2: Cook on high flame till water evaporates.
Ingredients: For Batter
- Baisan (Gram Flour) – 2.5 cups
- Namak (Salt) – 1 tsp
- Pissi Laal Mirchen (Red Chilli Powder) – 1¼ tsp
- Chat Masala – 1 tsp
- Haldi (Turmeric powder) – ¼ tsp
- Lemon juice – 2 tbs
- Egg – 1
Method
Step 1: Add Baisan (Gram Flour), Pissi Laal Mirchen (Red Chilli Powder), Namak (Salt), Chat Masala, Haldi (Turmeric powder), Egg and make a paste of medium consistency using water.
Step 2: Dip cooked Chanpen in batter and deep fry at medium flame till golden.
Serve with Ketchup or Podina chatni.