Crispy spicy battered roast turkey!
It’s that time of the year! Leftover roast Turkey.
That’s never a problem in our household. It’s made into a curry, used in biryani and always hot battered strips or pakoras!
The crispy battered roast turkey is quick, less labour intensive like pakoras and great to go with drinks!
Oil for shallow frying
1 tsp salt
2 cups self raising flour
1 tsp chilli flakes
2 tbsp Kasuri methi
1 tsp chilli powder
1/2 tsp turmeric
1 tbsp onion powder
4 finely chopped green chillies
1/2 tsp cumin powder
1 big handful of fresh chopped coriander
1/2 tsp coriander powder
Add all ingredients into a bowl, mix well. Add small amounts of cold water to make a thick batter that will not drip off but creates thick ribbons.
Heat a shallow pan with oil.
Take slices/peices of roast turkey and dip into the batter and evenly cover the roast turkey chunks or slices.
Gently fry the battered roast turkey on medium to high till batter is crispy. You should see little bubbles at side of roast turkey batter. Keep checking, you want a crispy batter, caramel coloured finish but not dark.
Try 1 peice and adjust seasoning…etc to your liking. Lots of fresh coriander and fresh chillies add a lovely flavour to this batter.
The roast turkey is cooked so you just want a light crispy batter. Do not over cook and dry out. Keep eye on the heat and adjust.
Drain and serve with fresh lemon squeeze, a sprinkle of chilli powder and little pot of chilli sauce or mint sauce. Recipe for mint sauce found here Sauces and Dips
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