Pakistani Punjabi, Sindhi & Pashtun
Chicken Vadi
A Pakistani dish of chicken, lentils and red chilies, seasoned with ginger and deep-fried until golden.
14 hr 40 min · Serves 12 · Medium
12
Ingredients
Method
Start cooking mode- Prep 840 min · Cook 40 min · 880 min total
- medium
- 1
Soak dal whole night. grind in grinder (with chicken breast and all things. Mix well with a spoon.
- 2
Heat oil in a wok or kadahi. Keep the heat on a medium flame. Take each ball and keep it in the centre of your palm. deep-fry them until they are crisp and golden brown.
- 3
Now u can use these vadis in dal or vegetales.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
