-
1
Chop the scallions, chilies (half a chili is sufficient for me), and coriander in the food processor.
-
2
Then add in the chicken, flour, Large eggs, ginger, and salt, and process till the chicken is finely minced and all the ingredients are well blended.
-
3
(I have overprocessed the chicken to a paste by mistake, and the result was also delightful).
-
4
Chill, covered, for 1-2 hrs.
-
5
Deep-fry by the heaping Tbsp.
-
6
(dip the spoon in oil so which the mix does not stick) in medium-warm oil, turning over once, till browned all over.
-
7
Drain on paper towels.
-
8
Serve warm or possibly cool.
-
9
The recipe makes about fourteen 2 1/2-inch (6-cm) fritters and up to thirty-six tiny ones.
-
10
VARIATION:An Indian Baghdadi arook thayin is made with a healthy pinch of turmeric.
-
11
SERGIO'S NOTES:Jews from Calcutta, Cochin, Persia, and Iraq began to settle in Burma, in Southeast Asia, in the mid-nineteenth century.
-
12
It was Jews of Baghdadi origin who organized the congregation, and it is their style of cooking which influenced the Jewish style which developed locally.
-
13
During the Japanese occupation, almost all the community fled, many of them to India.
-
14
This recipe was given to someone I know by Mrs. Philomene Jacobs of the Baghdadi community in India.
-
15
These delectable fritters - soft and creamy, gingery and peppery - make splendid finger food.
