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Preparation Time : 5
Cook Time : 20
Total Time : 25
1 potato, boiled & cubed
1/2 cup frozen green peas
1 cup boiled & shredded chicken
1 green chili, chopped
1 tbsp. oil
1/2 tsp. cumin seeds
1/2 tsp. salt / or to taste
1/8 tsp. asafoetida / a pinch
1/4 tsp. turmeric powder
1 tsp. coriander-cumin powder
1/2 tsp. red chili powder
1/2 tsp. amchur powder
1/4 tsp. baking powder
1 tbsp. coriander leaves, chopped
1/2 tsp. red chili flakes
1/2 tsp. garam masala powder
1/4 cup milk
1/2 cup grated cheese or as required
1 tsp. coriander leaves, chopped
1/8 tsp. red chili flakes / a pinch
To prepare the curry - Heat oil in a pan and temper with cumin seeds and asafoetida. Saute for a few seconds.
Add the potatoes, peas, chicken, salt, turmeric powder, red chili powder, coriander-cumin powder and amchur. Mix well and continue to fry on a medium flame for 2 minutes. Keep aside to cool.
In a bowl, whisk together eggs, coriander leaves, salt to taste, baking powder, garam masala powder, red chili flakes and milk. Keep aside.
Now spoon a greased muffin tray with a little of the potato curry, followed by some grated cheese, a little of the egg mix and lastly some more cheese.
Bake in a preheated microwave oven at 200 degrees C. for 15-18 minutes. Set aside to cool. Garnish with coriander leaves and red chili flakes. Serve with red chili sauce, green chutney or tomato ketchup.
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