How to make Chicken and Water Chestnut Parcels -

Spicy chicken mince mixture sandwiched between water chestnut halves, dipped in eggs, coated with flour-sesame seed mixture and deep fried.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken mince (चिकन कीमा), Water chestnuts (सिंघारे)

Cuisine : Fusion

Course : Snacks and Starters

For more recipes related to Chicken and Water Chestnut Parcels checkout Healthy Chicken Burger, Chicken Gold Coin, Chicken Cutlet, Chicken Momos . You can also find more Snacks and Starters recipes like Egg Puff - SK Khazana Akhrot Seekh Kabab Prawn Popcorn Chana Dal Tikki

Chicken and Water Chestnut Parcels

Chicken and Water Chestnut Parcels Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 6-10 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Chicken and Water Chestnut Parcels Recipe

  • Chicken mince 1 cup

  • Water chestnuts tinned 20-24

  • Spring onion greens chopped 2

  • Garlic chopped 3 teaspoons

  • Salt to taste

  • Crushed black peppercorns to taste

  • Fresh coriander leaves chopped 1 teaspoon

  • Oil for deep-frying

  • Egg 1

  • Cornstarch 4 tablespoons

  • Sesame seeds (black) 2 teaspoons

  • Sesame oil (til oil) 1 teaspoon

  • Ginger cut into juliennes 1/2 inch

  • Red wine vinegar 1/2 teaspoon

  • Sweet chilli sauce 1 teaspoon


Step 1

Combine chicken mince, half the spring onion with greens, 1 teaspoon chopped garlic, salt, crushed peppercorn and 1 teaspoon chopped coriander in a bowl and mix well.

Step 2

Halve water chestnuts.

Step 3

Break egg in a bowl. Add salt and crushed peppercorns and whisk well.

Step 4

Combine 2 tablespoons cornstarch and sesame seeds in another bowl and mix well.

Step 5

Place a portion of the chicken mixture on a water chestnut half and cover with the other half. Similarly prepare the remaining parcels.

Step 6

Heat sufficient oil in a pan.

Step 7

Take remaining cornstarch in another bowl. Add salt and crushed peppercorns and mix well.

Step 8

Rub the prepared parcels in the seasoned cornstarch, dip in the whisked eggs, coat in the cornstarch-sesame seeds mixture and deep-fry in hot oil till golden and crisp. Drain on absorbent paper.

Step 9

To make dipping sauce, heat sesame oil in a non-stick pan. Add remaining garlic and ginger, mix and sauté for 30 seconds. Add remaining spring onion with greens and switch off heat.

Step 10

Add vinegar and mix well. Add chilli sauce and mix well.

Step 11

Transfer the dipping sauce in a small bowl and serve alongwith the parcels.

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MasterChef Sanjeev Kapoor

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 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.