Featuring:
Fumami Spicy Maushi
(Fermented red chili + garlic sauce — bold, desi, and full of spice)
Ingredients (Makes 8–10 lollipops):
For the lollipops:
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8–10 chicken lollipop pieces
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1 tbsp ginger-garlic paste
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1 tsp red chili powder
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½ tsp black pepper
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1 tbsp soy sauce
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1 tbsp vinegar or lemon juice
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Salt to taste
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2 tbsp cornflour
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2 tbsp all-purpose flour (maida)
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Water as needed for coating
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Oil for deep frying
For serving:
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3–4 tbsp Fumami Spicy Maushi
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Chopped spring onions or coriander (for garnish)
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Lemon wedges
Instructions:
1. Marinate the chicken:
Mix chicken with ginger-garlic paste, red chili powder, pepper, soy sauce, vinegar, and salt. Let it marinate for 30 minutes.
2. Coat & fry:
Add cornflour, maida, and a little water to make a thick coating batter on the chicken. Deep-fry on medium-high heat until crispy and golden.
3. Serve with Spicy Maushi:
Serve hot with a generous side (or drizzle!) of Fumami Spicy Maushi. Its fermented chili-garlic hit adds smoky, tangy spice that makes the dish pop.
4. Garnish & enjoy:
Top with chopped spring onions and lemon wedges. For extra kick, mix some Spicy Maushi into mayo or curd to make a dipping sauce.
Fumami Twist:
Toss the fried lollipops in a pan with Spicy Maushi, a splash of soy sauce, and honey to create a sticky, Indo-Chinese-style glaze.