Bater is Urdu name for quails. These are small chicken like birds with very less quantity of meat but they are very famous in Pakistani (specially Gujranwala City) and Lebanese cuisine. In Pakistan, there are 3 methods of cooking Quails, in curry, fried or barbecued. This is my version of fried quails. I add spices and herbs and fry with a thin coating of gram flour to give it crunchy outside.
- 24 batere (quails, skinless)
- Salt to taste
- 1 – 1 ½ tbspns Red chilli flakes
- ½ tspn turmeric powder
- 1 tbspn cracked dried coriander
- 1 tspn cumin seeds
- 1 tbspn minced garlic
- 1 tspn fenugreek leaves
- 1 tspn carom seeds
- 1 tspn garam masala
- 1 tspn chaat masala
- 1 cup gram flour
- 2 green chillies (chopped finely)
- 1 bunch coriander, chopped
- 2 tbspns mint, chopped
- 4 lemons (small size) (squeezed, seedless)
- 2 tbspns vinegar
- Oil or deep frying
- In a mixing bowl, mix all the spices, lemon and vinegar into a thick paste.
- Take a big, not very deep platter and pat dry the quails. Apply this spice paste to the quails and keep aside for 1 hour in refrigerator. This will help in marination and maintaining the shape of the bird.
- After one hour of refrigeration, add gram flour and mix with the juices, lemon and vinegar without adding any additional liquid.
- Heat oil in a deep pan, wok or kadai and fry in batches depending on the size of your wok. 5 – 8 mins per quail on medium heat.
- Serve them on a platter with some lemon slices, green chillies and fresh coriander.