My previous post was the Kachil humman. So now this is the Baluk (konkani word) which is nothing but the Chips made out of remaining Kachil :) When we rarely get Kachil, we make sure we prepare 2 or 3 items one at a time:) So coming back with the recipe this is obviously the deep fryed one which is crispy on outside and very soft inside. Only thing is these pieces should be a bit thick in size as shown in the pic. This chips acts as a best bite at the time of having simple lunch.
INGREDIENTS
Medium size Kachil pieces
1/4 Cup Water mixed with 1tsp Salt
Oil for frying
METHOD
Cut the kachil pieces and put it in water. Heat oil in a kadai. Keep the salt water mixture ready. Once the oil is hot, take the kachil pieces, patch it dry and drop carefully into the oil. Once its semi cooked, add 1/2 tsp of salt water into the oil. This process makes sure that each pieces get coated well all over with the salt evenly. Once its slight brown in colour, drain the pieces on to a kitchen tissue. Serve hot.
Enjoy!!
INGREDIENTS
Medium size Kachil pieces
1/4 Cup Water mixed with 1tsp Salt
Oil for frying
METHOD
Cut the kachil pieces and put it in water. Heat oil in a kadai. Keep the salt water mixture ready. Once the oil is hot, take the kachil pieces, patch it dry and drop carefully into the oil. Once its semi cooked, add 1/2 tsp of salt water into the oil. This process makes sure that each pieces get coated well all over with the salt evenly. Once its slight brown in colour, drain the pieces on to a kitchen tissue. Serve hot.
Enjoy!!
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