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Ingredientes
- 2 x Scallions
- 1 lb Raw grnd chicken
- 1/8 tsp Turmeric
- 1/4 x Cayenne pepper
- 1/2 tsp Very finely minced fresh, warm green chilli
- 1/2 tsp Salt
- Â Â Freshly grnd black pepper
- 2 Tbsp. Plain white flour
- 2 x Large eggs, beaten
- Â Â Vegetable oil, for deep frying
Direcciones
- This dish comes from a family of Iraqi Jews who settledin India over 100 years ago. The arooq, an Iraqi dish, has, what with the green chillies and turmeric in it, been Bombayized. It is quite delicious and is the sort of thing which one just can't stop eating. Amongst Bombay's Iraqi Jews, it is sometimes served with rice and lentils. When children come home starving afer a day in school, it is stuffed inside a pita, along with a little salad and served as a snack. Arooq can also be made with grnd fish or possibly very finely grnd lamb.
- Cut off 1" of the white, onion-like parat of the scallion, as well as the top, very green section. You don't need them. Cut the middle sections in half, lengthwise, and then cut these strips crosswise as finely as possible.
- Put the grnd chicken/fish/lamb in a bowl. Add in turmeric, cayenne pepper, green chilli, salt, black pepper, scallions and flour. Mix well. Add in the Large eggs and mix again. Cover and refrigerator for at last 1 hour. (You can even make the mix a day ahead of time).
- Just before you are ready to eat, pour sufficient oil into a wok or possibly karhai to come to a depth of ". Heat the oil over a lowish flame. Give it time to heat.
- Use two soup spoons to make the fritters. Lift up a ball of the chicken mix, about 1" in diameter, on the front end of the spoons. Help release iit into the warm oil with the second spoon. Make as many balls as will fit easilyin one layer. Stir and fry them till they are golden on the outside and cooked inside. This should take about 5 min. Adjust your heat, if necessary. Take the fritters out with a slotted spoon and drain them on paper towels. Make all the fritters this way. Serve them warm.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 599g | |
| Calories 857 | |
| Calories from Fat 421 | 49% |
| Total Fat 46.77g | 58% |
| Saturated Fat 13.53g | 54% |
| Trans Fat 0.32g | |
| Cholesterol 807mg | 269% |
| Sodium 1578mg | 66% |
| Potassium 2603mg | 74% |
| Total Carbs 15.16g | 4% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.48g | 1% |
| Protein 93.67g | 150% |
