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Rawalpindi Patti
Rawalpindi — Mother recipe · ar de en es fr it ja pt ru zh
This crispy and delicious patti, originating from Rawalpindi, is a delight that should not be missing from your table.
⏱️ 15 min prep + 10 min cottura · 4 porzioni · facile
Ingredients
- 200 g of chicken or pork cut into pieces
- 1 egg
- 100 g of flour
- 50 g of grated ginger
- 50 g of grated onion
- Salt and pepper to taste
- Oil for frying
- Garlic powder
- Cardamom powder
- Cinnamon powder
Method
- In a bowl, mix the egg, flour, salt, pepper, garlic powder, cardamom powder, and cinnamon powder.
- Add the grated ginger and onion, and mix well.
- In another bowl, dip the chicken or pork pieces in the egg.
- Transfer the egg-coated pieces into the flour mixture and coat well.
- Fry the patti in hot oil until they become golden and crispy.
- Serve hot with your preferred sauce.
The story
Rawalpindi patti gained fame in the 1950s for their crispy texture and unique taste, which won the hearts of many city residents.
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