CHICKEN RUSSIAN PATTICE 

CHICKEN RUSSIAN PATTICE
Amul Butter 50 gm
Flour refined 60 gm
Spring onion scallion 2 bulbs (chopped)
Celery 15 gm (chopped)
Garlic 1 tbsp (chopped)
Green chilli 1 no (chopped)
Milk 300 ml (cold)
Salt 1 tsp
Black pepper powder 1/2 tsp
Chicken 250gm (boiled and chopped)
Cheddar cheese 100 gm (grated)
Thin Vermicelli noodles 120 gm(unroasted)
Oil to deep fry
1. Melt butter, add flour and cook for 3 mins on low heat.
2. Add chopped spring onion scallion, celery, garlic and chilli. Cook for 1 min more. Put the heat off.
3. Add milk in batches as you whisk to combine the mixture.
4. Put the flame on now and cook the sauce over gentle heat to cook the sauce, till it leaves the bottom of the pan to form a panada like mixture.
5. Remove to a bowl. Add in salt, pepper powder, boiled chopped chicken and grated Cheddar cheese. Mix it well. Cool.
6. Cover and refrigerate for 15 mins.
7. Gently break the Vermicelli.
8. Dip your palm in clean water and using damp palms scoop out a portion of the chicken mixture. Shape into a roundel.
9. Place the roundel on the crushed vermicelli. Press and shape the vermicelli on the chicken roundel and form a packed roundel of chicken and unroasted vermicelli.
10. Heat oil and deep fry golden. Drain & serve hot.
Come Let's Eat with Meher Dasondi
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