INGREDIENTS:
250g Chicken mince
6 tbsp Coconut milk
3 tsp Kashmiri Red Chilli Powder for color
2 tbsp Garam masala
2 Green chillies chopped
1/2 tsp Haldi
Salt to taste
1 tbsp fresh Coriander leaves
1.5 tsp Ginger Garlic paste
1 tsp Black pepper powder
2 tbsp Lime juice
1 tbsp oil (mustard or any of your choice)
1 egg
Oil for frying
For Chutney:
15 Dry red chillies
10 Garlic cloves
PROCEDURE:
1. In a bowl, mix all ingredients with chicken/beef mince and leave for a minimum of 2 hours. Leave overnight if time allows. This ensures maximum falvour.
2. In a heated pan with about 2 tbsp oil, sauté the mince mixture for 2 minutes. This semi-cooked mince is much easier to shape into balls as opposed to raw mince which is slimy in texture and thus tricky to handle.
3. Roll semi-cooked mince into balls of desired size.
4. Deep fry these balls until golden brown
5. For chutney (accompaniment), boil dry red chillies in water before blending it along with the garlic pods and 1tsp salt.
Enjoy!
Comments