All-rounder breading Indian style

Ingredients for 2 servings:

• 3 tbsp rice flour, fine, approx. 30 g
• 1 ½ tbsp chickpea flour, approx. 15 g
• 3 tbsp cornstarch, approx. 30 g
• ½ tbsp chili, green, finely chopped
• 1 tsp ginger, approx. 10 g, grated or ginger paste
• 1 tsp garlic, 1 large clove or garlic paste
• ½ tsp cayenne pepper or Deggi Mirch
• ½ tsp garam masala
• ¼ tsp turmeric powder
• 1 tbsp lemon juice, equivalent to the juice of half a lemon
• 1 tsp salt, to taste
• 80 ml water, possibly less

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

For virtually all meat, vegetables and hard cheeses, such as paneer, halloumi, chicken, potatoes, carrots and much more

Prepare the ingredients according to the instructions in the list of ingredients, i.e. finely grate the ginger and garlic or pound them into a paste in a mortar and pestle. If neither is possible, dice them very finely. Wash, dry, and slice the chilies, removing any seeds and then chop very finely. Mix together the rice flour, chickpea flour, and cornstarch. Add the chopped chili, ginger, and garlic. Then add the cayenne pepper, garam masala, and turmeric. Then add the lemon juice. Slowly add the water, stirring as you go. Only add enough water to achieve a consistency that is not too runny. The mixture should stick well to the food being fried and not drip off. Note: This coating is sufficient for approximately 200-300g of diced meat, poultry, cheese, or vegetables. I have had good experiences with halloumi, paneer, potatoes, carrots, chicken, and pork. It’s best to cut the meat/poultry into approximately 1.5 cm cubes, and then marinate it for up to 30 minutes. Then deep-fry everything in hot oil.