PAKHORA
DORRIE’S CHICKEN
1.5 cups Chick
Pea Flour
1 Tsp. Garam Masala
2 Tsps. Salt
½ Tsp. Ground Turmeric
½ Tsp. Chilli Powder
1 scant cup Water
1 clove Garlic (crushed)
4 cups chopped Mixed Vegetables
Oil for deep frying
Broccoli (to line casserole
dish)
2 cups cooked and chopped Chicken
2 tins Cream of Chicken Soup
1 cup Mayonnaise
1 tsp. Lemon Juice
½ tsp. Curry Powder
½ cup Soft Breadcrumbs
½ cup Grated Cheese
2 x 12.3 oz packets
frozen Short Crust Pastry
Beaten egg to glaze
1 cooking Apple, cored and sliced
2 oz Mushrooms, sliced
½ oz Margarine
10 oz Sausagemeat, softened
2 Tblsps. Chopped fresh Parsley
Salt and pepper
Mix together flour, garam masala, salt, tumeric and chilli powder. Add the water gradually making a thick batter. Stir in the garlic and mix well. Allow to stand for 30 mins. then beat again. Add the mixed vegetables and mix thoroughly. Drop teaspoons of the mixture into oil and cook until golden brown. Drain on kitchen paper. Serve with a dipping chilli sauce.
½ Self Raising flour can be used to replace ½ chick pea flour.
Partially cook the broccoli to line a greased casserole dish. Cover with the chicken. Mix together mayo, lemon juice and curry powder. Pour over the chicken and sprinkle with grated cheese. Top with breadcrumbs and bake for 35-40 mins. at Gas Mk 3/180C
Fry the apples and mushrooms in the margarine then mix in other ingredients. Roll out the pastry and cut six 5'' circles and six 3”. Spoon the filling onto the large circles and dampen the edges. Place small circles on top and seal. Put onto a greased baking sheet and brush with beaten egg. Bake for 30 mins. at Gas Mk 6/200C. Serve hot or cold
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