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3 tab dahi n galf kg breat b flour of salt as half tea and garam misala half tea spoon
n haldi powder half tea red mirch 1 tble and mix and coriander and make in oil
1cup meda 1 cup flour 3 tab oil and salt
Chatni k lie
Greem chill 4 imli paste 1 cup onion 1 coriander half ghatti 1 tomato n pani thora sa
and 1 tab kuti lal mirch n to taste salt

Zinger

Chicken Breast 300 gm

White Vinegar 2 - 3 tbsp

Salt to taste

Mustard Paste 2 - 3 tbsp

Red Chili Powder 1 tsp

Garlic Powder 1 tsp

Rice Flour 1 cup

Corn Flour 1 cup

White Flour cup

Chicken Powder 2 tbsp

Black Pepper Powder 1 tbsp

White Pepper Powder 1 tbsp

Baking Powder 1/3 tsp

Eggs 2 - 3

Oil for fry

Mayonnaise as required

Buns 4 - 6

Ice burg as required

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Cooking Directions

1.

For Chicken: Slice chicken breast in 6 layers.

2.

Grease a plastic bag with oil and put it in it.

3.

Spread it with a kitchen hammer.

4.

Transfer them in a mixing bowl, add white vinegar, salt,2 tbsp mustard paste, red chilli powder
and 1/2 tsp garlic powder, mix and leave for half hour to marinate.

5.

For Dry Mixture: In a big box, take rice flour, corn flour, white flour, chicken powder, black pepper
powder, white pepper powder, baking powder, tsp garlic powder and salt and mix them very well.

6.

For Crispy Chicken: In a bowl beat eggs.

7.

Coat the marinated chicken first with dry mixture and then dip them in eggs and again repeat this
process.

8.

Deep fry these pieces in oil.

9.

For Sauce: In a bowl take cup mayonnaise and 1 tbsp mustard paste and mix them well.

10.

Final Touch: Spread sauce on the bun and put chicken piece on it.

11.

Again put sauce on it and then put lettuce or iceberg over it and place the other half of the bun.

12.

Ready to serve hot.