• Chicken drumsticks 9
• Adrak lehsan paste (Ginger garlic paste) 1 tbsp
• Himalayan pink salt ½ tsp
• Water 1 & ½ Cup
• Hara dhania (Fresh coriander) handful
• Aloo (Potatoes) boiled 2-3 medium
• Onion powder 1 tsp
• Zeera powder (Cumin powder) 1 tsp
• Lal mirch (Red chilli) crushed ½ tbsp
• Kali mirch powder (Black pepper powder) 1 & ½ tsp
• Dried oregano 1 tsp
• Chicken powder ½ tbsp (optional)
• Mustard paste 1 tbsp (optional)
• Lemon juice 1 tbsp
• Cheese grated as required
• Maida (All-purpose flour) 1 Cup
• Anday (Eggs) whisked 1-2
• Cornflakes crushed 1 Cup substitute: breadcrumbs
• Cooking oil for frying

-In a wok,add chicken drumsticks,ginger garlic paste,pink salt & water,mix well & bring it to boil,cover & cook on medium flame for 12-15 minutes then cook on high flame until it dries up.
-Let it cool.
-Remove cartilage from drumsticks and add in chopper & reserve all clean bones for later use.
-Add fresh coriander & chop well.
-In a bowl,grate boiled potatoes.
-Add chopped chicken,onion powder,cumin powder,red chilli crushed,black pepper powder,dried oregano,chicken powder,mustard paste,lemon juice & mix until well combined.
-Take a small quantity of mixture (60g) & spread it on a cling film.
-Add cheese,insert reserved drumstick bone & press it to make a perfect shape of drumstick.
-Coat chicken drumsticks with all-purpose flour,dip in whisked eggs then coat with cornflakes.
-In a wok,heat cooking oil & fry on medium flame from all sides until golden & crispy (makes 9 drumsticks).
-Serve with tomato ketchup!