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| Chicken Chimichangas |
Chicken Chimichangas:
Ingredients for tortillas
Flour 2 cups
Salt ¾ tsp
Baking powder 1 tsp
Oil 2 tbsp
Warm water as required to knead
Ingredients for marinated chicken
Chicken boneless 250 gm
Ginger garlic paste ½ tsp
Salt ½ tsp
Crushed red pepper ½ tsp
Wooster shier sauce 1 tbsp
Chili sauce 1 tbsp
Ingredients for Chimichangas
Tortillas 4
Marinated chicken 2 cups
Salsa 4 tbsp
Sour cream 4 tbsp
Grated cheddar cheese 4 tbsp
Spring onion 4 tbsp
Oil for frying
Warm water as required to knead
Ingredients for marinated chicken
Chicken boneless 250 gm
Ginger garlic paste ½ tsp
Salt ½ tsp
Crushed red pepper ½ tsp
Wooster shier sauce 1 tbsp
Chili sauce 1 tbsp
Ingredients for Chimichangas
Tortillas 4
Marinated chicken 2 cups
Salsa 4 tbsp
Sour cream 4 tbsp
Grated cheddar cheese 4 tbsp
Spring onion 4 tbsp
Oil for frying
Method for tortillas
In a bowl add Flour 2 cups, Salt ¾ tsp, Baking powder 1 tsp, Oil 2 tbsp, Warm water as required to knead, form into a dough leave it for 15 minutes, divide into 10 portions shape into balls, roll each ball into 7 inch round, cook on a tawa, over medium heat until done.
Method for the chicken:
Cook chicken boneless, ginger garlic paste, salt, crushed red pepper, Wooster shier sauce and chili sauce all together.
In a bowl add Flour 2 cups, Salt ¾ tsp, Baking powder 1 tsp, Oil 2 tbsp, Warm water as required to knead, form into a dough leave it for 15 minutes, divide into 10 portions shape into balls, roll each ball into 7 inch round, cook on a tawa, over medium heat until done.
Method for the chicken:
Cook chicken boneless, ginger garlic paste, salt, crushed red pepper, Wooster shier sauce and chili sauce all together.
Method for Chimichangas
Make 4 tortillas size of a dinner plate. Spread 1 tortilla, spoon about 2 tbsp of prepared chicken in the centre of each tortilla, topped with spring onion and grated cheese, fold in a size of each tortilla to make a parcel, heat 1 cup oil in a large pan and fry the chimichangas. Folded side down first. Cook for 3 to 4 minutes on each side till crisp and golden brown; serve with salsa and sour cream.
Make 4 tortillas size of a dinner plate. Spread 1 tortilla, spoon about 2 tbsp of prepared chicken in the centre of each tortilla, topped with spring onion and grated cheese, fold in a size of each tortilla to make a parcel, heat 1 cup oil in a large pan and fry the chimichangas. Folded side down first. Cook for 3 to 4 minutes on each side till crisp and golden brown; serve with salsa and sour cream.
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