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Chicken spinach vada with roasted tomato salsa.
Chicken spinach vada with roasted tomato salsa.

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We hope you got benefit from reading it, now let’s go back to chicken spinach vada with roasted tomato salsa. recipe. To cook chicken spinach vada with roasted tomato salsa. you need 20 ingredients and 8 steps. Here is how you do it.

The ingredients needed to prepare Chicken spinach vada with roasted tomato salsa.:
  1. You need For vada :-
  2. Prepare 250 gm Boneless chicken -
  3. Prepare 1 cup Chana dal (soak 2hr)
  4. You need Salt as required
  5. Get 1 Spinach bunch chopped
  6. Use Hand full of chopped Coriander leaves
  7. You need 5 Green chilli chopped
  8. Prepare 1 big onion chopped
  9. You need 1 tbsp Ginger chopped
  10. Prepare 1 tbsp Garlic chopped
  11. You need leaf Hand full of Curry
  12. Prepare 1/2 tsp Cumin seed
  13. Provide For salsa :-
  14. Use 2 big ripe tomatoes
  15. Use 1 medium sized onion finely chopped
  16. Use 3-4 garlic cloves finely chopped
  17. Take 2 green chillies chopped
  18. You need 1-2 tsp Coriander leaves chopped
  19. Get 1/2 a lemon juice
  20. Use to taste Salt
Steps to make Chicken spinach vada with roasted tomato salsa.:
  1. In a cooker put chicken, salt, turmeric powder, 1/2 cup water & cook for 5/6 whistles.
  2. Switch off gas & let it cool. If there is water in the cooker again cook it on high flame till it dries out.
  3. Let it cool & then make shredded chicken using two forks.
  4. Now in a grinder put soaked chana dal,chicken, onion, green chilli,coriander leave, curry leaves, ginger, garlic, cumin seed, salt & grind to coarse mixture.don't add water.
  5. Now add chopped spinach to the mixture & mix very well.
  6. Now make vada & deep fry in hot oil till golden brown & bring them out and absorb excess oil using tissue paper & enjoy with homemade roasted tomato salsa.
  7. Roast tomatoes. Peel and chop.
  8. Now add onion, salt, lemon juice, green chilli, coriander leaves, garlic to the tomato. Mix everything & salsa is ready.

Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Serve the tomato/spinach mixture over the chicken and serve immediately! Line a rimmed baking sheet with aluminum foil. Place the tomatoes, onions, garlic, whole serrano chile peppers and vegetable oil directly on the prepared baking sheet and toss with your hands. I throw onions, garlic, and olive oil on the bottom of the crock pot.

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