Wednesday, March 3, 2010

Fried Mini-chicken Balls

  • 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
  • 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.