Ingredients
| • | Corn flakes | 1/4 cup |
| • | Chicken sausages | 8 |
| • | Refined flour (maida) | 1/4 cup |
| • | Cornmeal | 1/4 cup |
| • | Baking soda | 1 teaspoon |
| • | Salt | to taste |
| • | Paprika powder | 1/4 teaspoon |
| • | Red chilli powder | 1/4 teaspoon |
| • | Cumin powder | 1/4 teaspoon |
| • | Garlic,chopped | 1/4 teaspoon |
| • | Oil | to deep fry |
Method
Lightly coat the sausages with cornflour and set aside. Mix the refined flour, cornmeal, baking soda, salt, paprika powder, red chilli powder, cumin powder and garlic in a bowl. Add two cups of water and whisk well to make a thick batter.
Heat sufficient oil in a kadai. Dip the cornflour coated sausages in the flour mixture and deep-fry till golden. Drain on an absorbent paper. Serve hot with tomato ketchup and mustard sauce.
Lightly coat the sausages with cornflour and set aside. Mix the refined flour, cornmeal, baking soda, salt, paprika powder, red chilli powder, cumin powder and garlic in a bowl. Add two cups of water and whisk well to make a thick batter.
Heat sufficient oil in a kadai. Dip the cornflour coated sausages in the flour mixture and deep-fry till golden. Drain on an absorbent paper. Serve hot with tomato ketchup and mustard sauce.
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