Fried Mini-chicken Balls

Ingredients:

• Lean ground chicken – 50 g
• Chopped onion – ½ cup
• Ginger garlic paste – 1 Tea spoon
• Curry masala powder – 1 Tea spoon
• Turmeric powder – ¼ Tea spoon
• Coriander leaves – ¼ cup
• Potato - 1
• Grated Carrot – ¼ cup
• Canola oil for frying
• Salt to taste
• Egg – 1
• Bread crumbs
• Mustard seeds

 Method:

• Cook potato with its skin on. Then peel the skin and mash potato with a masher.
• Heat a table spoon of oil in a pan and add mustard seeds. When they pop up add chopped onion and a pinch of salt. Sauté till onion is slightly brown.
• Add grated carrot, ground chicken, ginger and garlic paste, turmeric powder, curry masala powder and salt. Cook until it is done.
• To this add coriander leaves and mashed potato then mix thoroughly.
• Make small balls and keep them aside.
• Beat the egg and soak balls in the egg and coat them with bread crumbs.
• Then keep the coated chicken balls in the refrigerator for half an hour.
• Fry chicken balls in a medium hot oil.