Mushroom-Chicken Stuffed Brinjal

by Sunitha Fernandez
Brinjals are stuffed, dipped in a batter and deep fried in oil
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Cuisine Others
Prep Time 45 minutes
Servings
people
Ingredients
  • Brinjal(halved) - 3 nos
  • Boneless Chicken - 2 cups
  • Onion(finely cubed, big) - 1 no
  • Mushrooms(finely chopped) - 1/2 cup
  • Chicken stock - 1/2 cup
  • Chickpeas(soaked overnight and cooked) - 1/2 cup
  • Fresh green peas - 1 cup
  • Basil(chopped, Tulsi) - 1/2 tsp
  • Coriander leaves(finely chopped) - 2 springs
  • Parsley(chopped) - 1 tbsp
  • All purpose flour(Maida) - 1 cup
  • Chilly powder - 1/2 tsp
  • Turmeric powder - 1/2 tsp
  • Baking soda - 1/2 tsp
  • Water(As reqd) -
  • Pepper(As reqd) -
  • Oil(As reqd) -
  • Salt(As reqd) -
Cuisine Others
Prep Time 45 minutes
Servings
people
Ingredients
  • Brinjal(halved) - 3 nos
  • Boneless Chicken - 2 cups
  • Onion(finely cubed, big) - 1 no
  • Mushrooms(finely chopped) - 1/2 cup
  • Chicken stock - 1/2 cup
  • Chickpeas(soaked overnight and cooked) - 1/2 cup
  • Fresh green peas - 1 cup
  • Basil(chopped, Tulsi) - 1/2 tsp
  • Coriander leaves(finely chopped) - 2 springs
  • Parsley(chopped) - 1 tbsp
  • All purpose flour(Maida) - 1 cup
  • Chilly powder - 1/2 tsp
  • Turmeric powder - 1/2 tsp
  • Baking soda - 1/2 tsp
  • Water(As reqd) -
  • Pepper(As reqd) -
  • Oil(As reqd) -
  • Salt(As reqd) -
Votes: 0
Rating: 0
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Instructions
  1. For preparing mushroom-chicken stuffed brinjal, first cook the boneless chicken pieces in salt water and drain it. Shred it and keep aside(preserve the chicken stock).
  2. Heat oil in a vessel and sautT the onion till it becomes golden brown in colour.
  3. Add in the mushrooms, chickpeas, green peas, basil, parsley, salt and pepper. SautT it for 1 minute.
  4. Pour in the stock and allow it to cook until the water is evaporated.
  5. Toss in the shredded chicken and mix well with coriander leaves. Remove it from the flame and keep it aside to cool.
  6. In a bowl mix in maida, baking soda, chilly powder, turmeric powder, salt and required water to make a thick paste.
  7. Scoop out the pulp of the brinjals and stuff it with the above mushroom-chicken mixture. Keep it aside.
  8. Heat oil in a deep frying pan.
  9. Dip the stuffed brinjals in the maida batter and deep fry it in oil till the outer layer becomes crispy.
  10. Mushroom-chicken stuffed brinjals are ready. Serve immediately.
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