😆
Jenim, I usually shallow fry tikkis, but what will help is if you make a thin batter with maida and water and dip the kofta or tikki in it first, then roll in bread crumbs, dip again, roll again in bread crumbs and then deep fry. To make the maida dipping batter, I add about a tablespoonful of maida to a cup of water, and heat it, stirring all the while till the maida dissolves. Some of my friends refrigerate the koftas, but I have not tried doing that so far. I find the double coating method works well.
I would love to post the recipe for baklava, but I don't know if phyllo dough is available there, so I will first have to find a recipe for making the dough, try it out, and then post.
Keep up the good work, Kavitha, Supree, Jas, Jenim, Sue and all others who are contributing regularly here.
Hey Eljay -
Romba romba thanks ma for explaining it so clearly. The tikkis always give me the dimikkis 😆 - I would love to try it your way before the vacation ends. I'll definitely post how it turned out.
You said your friends refrigerate the koftas - is it after frying them? May be they will reheat the kofta in the oven again?
So, you follow the same double coating method for tikkis even when you shallow fry them? Please confirm.
I Love, love, love the Baklava. Can't wait for your recipe. I guess we get the Phyllo dough in most supermarkets in the freezer section along with the likes of Pastry sheets? If not, can you please tell what kind of store sells these?
I'm not as much a contributor as some of the experts here, but I'll accept the compliments anyway. 😉
Ye Hai Mohabbatein
Mangal Lakshmi
