How to make Keema Stuffed Onion Rings -
Onion rings stuffed with spicy chicken keema mixture and batter fried till crisp
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken mince (keema), Onions (प्याज़ )
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Keema Stuffed Onion Rings checkout Chicken Keema Mutter . You can also find more Snacks and Starters recipes like Corn Bhel Methi Gota Chilli Garlic Prawns Polenta Cookies
Keema Stuffed Onion Rings Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 41-50 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Keema Stuffed Onion Rings Recipe
Chicken mince (keema) 250 grams
Onions , cut into roundels and rings separated 2 large
Spring onion bulbs , finely chopped 2-3
Garlic , chopped 1 tablespoon
Spring onion greens , chopped 1-2 stalks
Red chilli powder 1 teaspoon
Salt to taste
Refined flour (maida) 1 cup
Small cubes of mozzarella cheese as required
Small cubes of cheddar cheese as required
Eggs , beaten 3
Panko breadcrumbs 1 1/2 cups
Oil for deep-frying
Tartar sauce to serve
Method
Step 1
Take chicken mince in a bowl, add spring onion bulbs, garlic, spring onion greens, red chilli powder and salt and mix well.
Step 2
Mix salt and flour on a plate. Coat the onion rings in this mixture, dust off excess flour and keep them on another plate.
Step 3
Take the beaten eggs in a bowl and spread panko breadcrumbs on another plate.
Step 4
Put some chicken mixture in the center of each onion ring, place 1 mozzarella cheese cube and 1 cheddar cheese cube in the center and cover with some more chicken mixture.
Step 5
Dip each stuffed onion ring in beaten eggs and coat with panko breadcrumbs. Repeat the process and keep them on yet another plate. Refrigerate for 10-15 minutes.
Step 6
Heat sufficient oil in a kadai. Slide in the stuffed onion rings and deep-fry till golden brown and crisp. Drain on absorbent paper.
Step 7
Arrange the stuffed rings on a serving plate and serve hot with tartar sauce.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
