Ramzan Special Crispy Chicken Donuts Recipe for Iftar | Best Ramzan Iftar Recipe |

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@samreensabah

Ingredients :

For Boiling:

Boneless Chicken: 400g (large pieces) [00:33]

Potatoes: 5-6 small (or 2-3 medium) [00:43]

Salt: 1 tsp (to taste) [00:48]

Black Pepper Powder: ½ tsp [00:48]

Ginger-Garlic Paste: 1½ tsp [00:55]

Water: 1 cup [00:55]

For the Filling:

Butter & Oil: 2 tbsp butter + 1 tbsp oil [01:41]

Spices: Cumin seeds (1 tsp), chopped garlic (1 tbsp), chopped green chilies (4-5) [01:51]

Vegetables: Chopped cabbage (½ cup), 1 carrot, 1 capsicum, and spring onions (½ cup) [02:18]

Binding: All-purpose flour (Maida – 5 tbsp) and Chicken Stock (leftover from boiling) [02:40]

Seasoning: Red chili flakes (1½ tsp), black pepper (1 tsp), roasted cumin powder (½ tsp), oregano (1 tsp), chaat masala (1 tsp), and garam masala (¼ tsp) [03:16]

Preparation Steps

Boil & Prep: Pressure cook the chicken and potatoes with salt, pepper, ginger-garlic paste, and water for 3-4 whistles [00:59]. Once cooled, shred the chicken and mash the potatoes. Keep the leftover chicken stock [01:35].

Sauté Vegetables: In a pan, heat butter and oil. Add cumin, garlic, and green chilies. Sauté for a few seconds [01:51]. Add the chopped cabbage, carrot, and capsicum, and cook on high flame for 2-3 minutes [02:24].

Make the Binding Sauce: Add 5 tbsp maida to the vegetables and roast for 4-5 minutes on low flame [02:40]. Slowly pour in the chicken stock (about 1¼ cups) and stir until it thickens [03:03]. If it’s too thick, you can add ¼ cup of milk [03:44].

Combine: Mix in the shredded chicken and all the dry seasonings (chili flakes, pepper, cumin powder, oregano) [03:58]. Finally, add the spring onions, chaat masala, garam masala, and the mashed potatoes [04:18]. Mix well until it forms a dough-like consistency and let it cool completely [05:07].

Shape the Donuts: Grease your hands with oil. Take a portion of the mixture, flatten it into a patty, and make a hole in the center with your finger to create a donut shape [05:17].

Coating: * Prepare a slurry using 5 tbsp maida, a pinch of salt, chili flakes, oregano, and water [05:45].

Dip the donut in the slurry and then coat it thoroughly with breadcrumbs [06:16].

Frying: Deep fry in medium-hot oil for 4-5 minutes until golden brown and crispy on both sides [06:50].

Storage Tip

You can store these coated (unfried) donuts in the deep freezer for 1 to 1.5 months, making them a great make-ahead recipe for Ramzan [06:40].

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