- 200 g of besan (chickpea flour)
- 100 g of flour
- 25 cl of water
- a pinch of yellow food coloring
- 1 tablespoon of baking powder
- 1 medium onion, diced
- Half bunch of chopped green onions
- Half bunch of chopped coriander
- salt and ajinomoto taste according
- 1 chicken breast
- 1 clove minced garlic
- 100 g of cheese
- oil for frying
In a bowl, mix together the besan, baking powder, yellow food coloring and flour and add water slowly until a thick paste. Then add onions, chopped green onions, chopped coriander, salt and ajinomoto. Mix your dough and let rest for 30 minutes at least.
Cut the chicken breast into cubes and mix with chopped garlic, salt and pepper and let marinate the time the dough is ready. Cut the cheese also into cubes and reserve.
Heat the oil and test if it is warm enough with a little dough: if the dough comes up it is ready to cook the remaining Badias.
Separate the dough into 2 so as to make the chicken Badias and cheese badias. In the first bowl put the chicken cubes. With a tablespoon coat the chicken cubes in the dough. Put a tablespoon of batter one at a time into the hot oil and let your Badias cook until golden browned. Do the same with the cheese. Then let them rest on paper towels to remove the excess frying oil.
Serve your Badias with tomato chutney at tea time with tea or as gadjaks.