Ramzan Chicken Cheese Balls

Ingredients

• 200 g Boneless Chicken (washed and trimmed)
• 5 pieces Bread Slices (white or whole‑wheat, used to make breadcrumbs)
• 4 pieces Green Chilies (adjust to heat preference)
• 4 pieces Garlic Cloves (peeled)
• 3 medium Potatoes (peeled, boiled, then grated)
• 1 tablespoon Red Chili Powder
• 1 tablespoon Coriander Powder
• 0.5 tablespoon Black Pepper Powder
• 0.5 tablespoon Salt (adjust to taste)
• 2 tablespoons Cream (homemade or store‑bought heavy cream)
• 0.5 cup Cornflour (for slurry and coating)
• as needed ml Water (to make a thick slurry)
• 150 g Cheese (shredded mozzarella or processed cheese)
• sufficient for deep frying ml Oil (vegetable or canola oil)
• 1 cup Mint Leaves (packed)
• 1 cup Coriander Leaves (packed)
• 1 piece Green Chili (for chutney) (optional for extra heat)
• 1 inch Ginger (peeled)
• 0.5 medium Onion (half, roughly chopped)
• 0.5 piece Lemon Juice (freshly squeezed)
• 1 teaspoon Chaat Masala (optional for tangy flavor)
• 1 tablespoon Yogurt (plain, unsweetened)

Instructions

1. Prepare Breadcrumbs

   Place 4‑5 slices of bread in the food processor and pulse until fine crumbs form. Transfer to a bowl and set aside; these will be used for coating later.

   Time: PT5M

2. Grind Chicken and Aromatics

   In the same processor, add the washed chicken, 4 green chilies, and 4 garlic cloves. Pulse to a fine paste.

   Time: PT5M

3. Boil Potatoes

   Place 3 peeled potatoes in the pressure cooker, add enough water to cover, close the lid and cook on high pressure for 5‑6 minutes until tender.

   Time: PT6M

4. Mash and Cool Potatoes

   Drain the potatoes, let them cool slightly, then grate them or mash with a masher until smooth but not watery.

   Time: PT5M

5. Combine Filling Ingredients

   In a large mixing bowl, combine the ground chicken paste, grated potatoes, 1 tbsp red chili powder, 1 tbsp coriander powder, 0.5 tbsp black pepper powder, 0.5 tbsp salt, and 2 tbsp cream. Mix thoroughly until a uniform dough forms.

   Time: PT7M

6. Prepare Cornflour Slurry

   In a separate bowl, whisk 0.5 cup cornflour with a little water to create a thick but pourable slurry.

   Time: PT3M

7. Shape Cheese Balls

   Oil your hands lightly. Take a portion of the dough, flatten, place a small amount of shredded cheese in the center, fold and roll into a smooth ball about 2‑3 inches in diameter. Repeat for all portions.

   Time: PT10M

8. First Coat – Cornflour Slurry

   Dip each ball into the cornflour slurry, ensuring an even coating. Let excess drip off.

   Time: PT3M

9. Second Coat – Breadcrumbs

   Roll the slurry‑coated balls in the prepared breadcrumbs, pressing gently so the crumbs stick. Repeat the slurry‑and‑breadcrumb step once more for extra crunch.

   Time: PT5M

10. Prepare Chutney

    In the processor, combine mint leaves, coriander leaves, 1 green chili, 1 inch ginger, half onion, juice of half a lemon, 1 tsp chaat masala (optional), salt to taste, and 1 tbsp yogurt. Blend to a smooth paste.

    Time: PT5M

11. Heat Oil for Frying

    Pour enough oil in a deep frying pan to submerge the balls. Heat on high until the oil is very hot (around 180‑190°C).

    Time: PT5M

    Temperature: 180-190°C

12. Fry Cheese Balls

    Carefully lower a few balls into the hot oil. Fry on high heat for 2‑3 minutes, turning gently, until golden brown and the cheese inside is melted but not burst. Remove with a slotted spoon and drain on paper towels.

    Time: PT10M

    Temperature: 180-190°C

13. Serve

    Arrange the hot cheese balls on a serving platter with the mint‑coriander chutney on the side. Enjoy immediately.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

22 g

Fat

14 g

Fiber

2 g