Thank you Madiha Khanum for the picture.
This recipe was invented by me in Muscat longtime back and very rapidly all in my friend circles used to call me for recipe.
So here is a very innovative yet simple way to make these amazingly crunchy and crispy chicken-cocktail sticks.
12-14 medium sized chicken sausages
10-12 Cups of drinkable water (must)
4 Tbsp refind oil
2 Tbsp ginger garlic paste
Oil for deep frying
2-4 Tbsp – Corn starch
6 Tbsp – Green coriander mint chutney
5-6 garlic cloves crushed and mashed
1- Start boiling drinkable water in a big pan.
2- Put oil and garlic cloves in boiling water alongwith sausages.
3- Cover the lid and boil for 15-20 minutes on low flame.
4- Take out the sausages and let them cool down.
5- Now chop them in long strips.
6- Rub mint n coriander chutney over these strips.
7- Put frying oil in frying pan over heat and let it reach perfect friable heat.
8- Now act fast. Sprinkle all cornstarch over the chicken sausages strips and and mix well.
9- Put them all in the frying pan and fry till golden brown on low flame.
10- Strain and serve immediately.