Cocktail Sticks

Submitted by jas kaur

"As the name suggests a must-have snack for cocktails. Cubes of chicken, ham, and potatoes or any choice of meat stacked up in a toothpick and then deep fried with a lovely dip that's so good. Hardly takes any time. It's just so addictive!"

 

• Ready In: 35mins
• Ingredients: 23
• Serves: 4

ingredients

• ingredients for batter

• 1 cup refined flour
• 4 teaspoons cornflour
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon baking powder
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon mustard powder (optional)
• 1⁄4 teaspoon crushed garlic
• water
• 2 green chilies, chopped
• 2 tablespoons coriander (finely chopped)
• 2 teaspoons lemon juice

• for the cocktail stick

• toothpick
• 2 big potatoes (boiled peeled n cut in small cubes)
• 200 g boneless chicken breasts (cut into bite sized pieces)
• 200 g cooked chicken (cut into bite sized cubes) or 200 g cooked ham (cut into bite sized cubes)
• salt
• red chili powder
• oil (for frying)

• for the dip

• 1⁄2 cup whipping cream
• 1⁄4 cup tomato ketchup
• 1⁄4 teaspoon ginger-garlic paste
• 1⁄4 teaspoon salt
• 1 tablespoon coriander or 1 tablespoon mint leaf, chopped

directions

1. For the batter:

2. Sieve all dry ingredients together add garlic n gradually add water to make a custard like paste (not very liquidy neither very thick).
3. Add coriander leaves green chillies and lemon juice keep aside for 15 to 20 minutes. Batter should be very smooth and without any lumps.

4. For the dip:

5. Mix all ingredients together and chill for 30 minutes.

6. For the cocktail sticks:

7. In a small bowl take chicken pieces sprinkle some salt and red chili powder over it keep aside (10 minutes).
8. In a small bowl take potatoes sprinkle salt and red chili powder; keep aside (10 minutes).
9. Now take a toothpick and stack a chicken piece then stack a potato cube and last of all stack a cube of ham.
10. Prepare all toothpicks like this.
11. Fry only when ready to serve.
12. Heat oil.
13. Mix the batter once again.
14. Now dip the sticks in the batter and deep fry in hot oil, first on a high flame then on a medium flame. Drain on paper towels. Do not brown much.
15. Give one minute standing time to heat the oil and then fry another batch.
16. Serve immediately else they will loose their crispiness.
17. Serve with chilled dip.