The city of Amritsar, founded by the fourth Sikh Guru Ram Das which is also why the city is colloquially known as Ramdaspur till date, is a treasure trove of stories old, fascinating and gut-wrenching. Scores of people come here daily to seek peace and divine blessings in the Gurudwara Harmindar Sahib. Since the city is always bustling with locals and tourists, there are as many street food options to appeal to them all. ‘Eclectic’ is how I will describe Amritsar’s street food fare. From stuffed kulchas to fried Amritsari macchi, lassi to kulfi, what can you not find here that guarantees a deeply satiating experience?
Amritsari chicken fry is another popular street food that can invite you with its tempting aroma, irrespective of how full you are. Chef Sumit Sethi of Crowne Plaza Today, Okhla New Delhi, tells us that street food is so popular that its demand only increases by the day. “I have seen people standing in long queues, after work to get some of it packed for home. If mornings are for Kulchas, the evenings are definitely for something more fried and crispy,” he says. It is ideal for those who do not have much of a liking for fish. There’s also a gravy version known as Amritsari Chicken Masala, which is not to be confused with this crispy snack that is served dry with a sprinkling of masala and a side of chutney.
You would be surprised to know how easy is it to make at home too. All you need to do is drop the chicken drumsticks in a spicy besan batter (with hints of hing and red chilli powder for the extra zing) and fry them golden. Here’s a tantalising recipe that Chef Sumit shared with us.
INGREDIENTS:
- 300 gram chicken drums
- 2 Tbsp yoghurt
- 1 lemon
- 1 Tbsp red chilli powder
- 1 Tbsp heeng
- 1 Tbsp ajwain
- 1 Tbsp ginger & garlic paste
- 1 Tbsp besan
- 2 Tbsp maida
- 1 Tbsp turmeric powder
- 1 Tbsp chaat masala
- Salt
- Pepper powder
METHOD:
1. Make sure you marinate the chicken pieces well with yoghurt, lemon juice, salt, red chilli powder, heeng, ajwain, ginger-garlic paste, besan, maida, and turmeric powder.
2. Then deep fry the chicken.
3. Sprinkle some chaat masala and serve.
Can there be anything simpler? It is basically like frying pakoras, except the result is much more elaborate. With the pleasant nip in the air, this snack has become our go-to option for our evening cravings.
Try making them at home and let us know how you liked it. As mentioned, you can serve them with mint or coriander chutney with a sprinkle of chaat masala. You can, of course, experiment with the dips; mustard would be a good idea. We also enjoy a hint of squeezed lemon juice on top. To make it a notch healthier, the chicken drums can be cooked in an air-fryer too.
