Fresh green chilies, seeded and very finely chopped (up to 2)
1/4
c
Chopped coriander leaves
3
Chicken-breast fillets weighing about 12 oz (350 g)
3
tb
Flour
4
Eggs
The Juice of 1-1/2 inch (4-cm) piece of fresh ginger crushed in a garlic press, or the grated piece
Salt
Light vegetable oil for deep-frying, about 1 inch (2- 1/2 cm) deep
INSTRUCTIONS
Chop the scallions, chilies (half a chili is enough for me), and coriander
in the food processor. Then add the chicken, flour, eggs, ginger, and salt,
and process until the chicken is finely chopped and all the ingredients are
well blended. (I have overprocessed the chicken to a paste by mistake, and
the result was also delightful). Chill, covered, for 1-2 hours.
Deep-fry by the heaping tablespoon (dip the spoon in oil so that the
mixture does not stick) in medium-hot oil, turning over once, until browned
all over. Drain on paper towels. Serve hot or cold.
The recipe makes about fourteen 2 1/2-inch (6-cm) fritters and up to
thirty-six tiny ones.
VARIATION:
An Indian Baghdadi arook thayin is made with a pinch of turmeric.
SERGIO'S NOTES:
Jews from Calcutta, Cochin, Persia, and Iraq began to settle in Burma, in
Southeast Asia, in the mid-nineteenth century. It was Jews of Baghdadi
origin who organized the congregation, and it is their style of cooking
that influenced the Jewish style that developed locally. During the
Japanese occupation, almost all the community fled, many of them to India.
This recipe was given to someone I know by Mrs. Philomene Jacobs of the
Baghdadi community in India. These delectable fritters - soft and creamy,
gingery and peppery - make splendid finger food. Posted to JEWISH-FOOD
digest V97 #204 by Linda Shapiro <lss@coconet.com> on Jun 28, 1997
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