Sify Bawarchi
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By : Rehana Khambaty
Category : Chinese, Chicken, Starters and accompaniments
Servings : 4
Time Taken : 30-45 mins
Rating :
  1. Sieve flour, baking powder, and salt together. Make a well in the centre.
  2. Add lightly beaten eggs.
  3. Make a stiff dough using a little cold water if necessary.
  4. Sprinkle a pastry board with cornflour and knead dough gently till smooth.
  5. Roll out wafer-thin and cut in 7.5 cm (3'') squares.
  6. Mix minced meat with the other ingredients and place a heaped tsp. of mixture in middle of each square. Fold crosswise and press edges together firmly using a little water.
  7. Deep fry in smoking fat until deep brown, or boil in soup.
  8. When fried, serve with a sweet and sour sauce.

For sauce:

  1. Mix sugar, vinegar, tomato sauce, and water and bring to a boil.
  2. Add cornflour, blended with soya sauce and stir on a slow fire until sauce thickens.
225 gms. raw minced chicken
50 gms. onions, finely chopped
1/2 tsp. ginger, finely chopped
Salt to taste
340 gms. refined flour
1/2 tsp. baking powder
3 eggs
Cornflour for rolling
Fat for frying

For the sauce:
4 tbsp. sugar
2 tbsp. vinegar
1 tbsp. tomato sauce
2 tbsp. cornflour
1/2 cup water
2 tbsp. soya sauce

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