Farcha (Fried Chicken)
Marinate for atleast 3 hours, overnight is better:
6 legs of chicken, skinned.
1/4 tsp salt.
3 tsp Ginger and Garlic paste.
(paste is made by grinding 1 inch piece of gingerroot and 3 cloves of peeled garlic,
with a little water.)
Black Pepper or Chilli powder can be added for more hot taste.
2 cups all purpose flour
1/2 to 1 tsp salt (to your taste)
1/2 to 1 cup warm water
Mix all to form a thick batter, using only as much water as needed.
Beat 2 eggs in a large bowl. Heat oil in a "Karai", a round bottom pan for deep
frying.
Dip the marinated chicken farchas into the beaten eggs and coat evenly. Now dip into
flour mix and coat evenly. Immediately put into hot oil and fry on medium heat for
10 minutes or till done. Drain on paper towels. Serve hot.