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CHICKEN FRY (Mangalore Style)

Dressed chicken –1½ kg cut in to 12 pieces

Marination:

Egg -1
Pinto’s bafat powder -1½ tbsp
Ginger garlic paste -1½ tsp
Corn flour -1tbsp
Refined flour (maida) -1tbsp
Salt -2tsp
Vinegar -1½ tsp

Method:

Wash chicken and pat dry with cloth. Keep aside.

Mix the above ingredients of marination. So that it becomes a thick flowing paste (can use little water if needed). Mix the chicken pieces with the marinade. Keep for one hour. Deep fry in oil till done. Serve hot

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