Servings : Serves 3-4
While my steak and potato sticks are a firm favourite with my family, I often put a twist to those by substituting the beef steak with boneless chicken. The results are just as delicious and work great as a starter or appetiser.
- 500 gm boneless chicken breast (cooked using my taw chicken recipe, link in instructions below)
- 500 gm potatoes, boiled and cubed
- 1-2 egg, beaten with 1 tsp water
- 1-2 tbsp gram/besan flour OR cornflour/cornstarch
- salt and pepper to taste
First, cook the chicken using my tawa chicken recipe found HERE.
Drain away any excess sauce/gravy from the cooked chicken into a bowl, we’ll use it to coat our potatoes. Let the steak cool down.
Now boil the potatoes. Peel and cube them, then toss them gently in the sauce that was leftover from the cooked steak and let them sit in the sauce for at least half an hour to infuse the flavour. You can sprinkle a pinch of salt and chilli powder on them if you like.
Then take your skewers (use small ones for these, cuter to handle). Thread the cooked chicken and potato cubes alternatively. Repeat until all the skewers are done. Sprinkle the skewers very lightly with gram/besan/chickpea flour or cornflour/cornstarch.
Beat the egg with 1 tsp. of water and a pinch of salt and pepper if you like. Dip the skewers one at a time into the egg mixture and then shallow fry on medium heat, turning midway to make sure all sides are evenly cooked. Bear in mind that both the chicken and potatoes are already cooked, so we are only looking to cook the egg coating until golden.
Drain on tissues and serve hot with a dip of your choice!