Fried Chicken Balls

About Fried Chicken Balls

Ingredients

• Tomato garlic sauce
• Tomato puree 1 cup
• Tomato ketchup 4 tbsps
• Garlic, finely chopped 1 tbsp
• Oil 2 tbsps
• Degi mirch powder 1 tsp
• Black pepper powde ½ tsp
• Vinegar 1 tsp
• Salt to taste
• Chicken balls
• Chicken mince 150 gms
• Green chillies, chopped 1 tsp
• Fresh coriander leaves, chopped 1 tbsp
• Lemon rind, grated 1 tsp
• Spring onion bulb, chopped 1
• Breadcrumbs 1 tbsp
• Egg 1
• Red chilli flakes 1 tsp
• Salt to taste
• Black pepper powder 1 tsp
• Oil to deep-fry

How to Make Fried Chicken Balls (Stepwise Photos)

Method

1. To make tomato garlic sauce, heat oil in a non-stick pan, add garlic and saute till fragrant. Add tomato puree, tomato ketchup, degi mirch powder, black pepper powder, vinegar and mix well. Cook till the mixture gets sauce like consistency. Transfer into a serving bowl.
2. To make chicken balls, take chicken mince in a mixing bowl, add green chillies, coriander leaves, lemon rind, spring onion, breadcrumbs, egg, chilli flakes, salt and black pepper and mix well.
3. Divide the chicken mixture into small portions and shape each portion into a ball.
4. Heat sufficient oil in a kadai, slide in the chicken balls and deep-fry till golden. Drain on absorbent paper.
5. Arrange these balls on a serving platter and serve hot with the bowl of tomato garlic sauce.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps