Chicken Cheese Balls (Ramadan Snack)

Ingredients

• 300 g Chicken Breast (boiled with salt, turmeric and pepper, then shredded)
• 0.5 tsp Turmeric Powder (added to the boiling water for color and flavor)
• 0.5 tsp Black Pepper Powder (added to the boiling water)
• 1 tsp Salt (for boiling chicken and potatoes)
• 1 medium Onion (finely chopped)
• 150 g Potato (boiled with salt and mashed)
• 2 tbsp Fresh Coriander Leaves (chopped finely)
• 1 tsp Ginger‑Garlic Paste (freshly minced ginger and garlic)
• 1 tsp Red Chili Flakes (adjust to heat preference)
• 1 small Green Chili (optional, finely chopped)
• 100 g Milky Mist Cheese (shredded; any meltable cheese works)
• 1 large Egg (beaten, for coating)
• 50 g Bread Crumbs (plain; panko optional for extra crunch)
• 500 ml Vegetable Oil (for deep frying; use a neutral oil with high smoke point)

Instructions

1. Boil the Chicken

   Place the 300 g chicken in a pressure cooker with 1 tsp salt, 0.5 tsp turmeric, and 0.5 tsp black pepper. Add enough water to cover and cook for 2 whistles (about 10 minutes).

   Time: PT15M

2. Shred the Chicken

   Release the pressure, drain the chicken, and transfer to a food processor. Pulse until finely shredded but not pureed.

   Time: PT5M

3. Boil and Mash the Potato

   In a small pot, boil 150 g peeled potato with a pinch of salt until soft (about 10 minutes). Drain and mash until smooth.

   Time: PT15M

4. Prepare Aromatics

   Finely chop 1 medium onion, 2 tbsp coriander, mince 1 tsp ginger‑garlic paste, and optionally chop 1 small green chili.

   Time: PT5M

5. Combine the Mixture

   In a large mixing bowl, combine shredded chicken, mashed potato, chopped onion, coriander, ginger‑garlic paste, 1 tsp red chili flakes, and a pinch of extra salt if needed. Mix thoroughly until a homogeneous dough forms.

   Time: PT10M

6. Shape and Stuff the Balls

   Take a golf‑ball‑size portion of the mixture, flatten in your palm, place about 10 g shredded cheese in the center, and roll back into a smooth ball. Repeat for the entire mixture (about 8 balls).

   Time: PT15M

7. Egg and Breadcrumb Coat

   Beat the egg in a shallow bowl. Place bread crumbs in another bowl. Roll each cheese‑filled ball first in the beaten egg, then coat evenly with breadcrumbs.

   Time: PT5M

8. Deep Fry the Balls

   Heat 500 ml vegetable oil in a deep frying pan to 180 °C (350 °F). Gently lower the coated balls into the hot oil and fry for 3‑4 minutes, turning once, until golden brown and the cheese inside is melted.

   Time: PT10M

   Temperature: 180°C

9. Drain and Serve

   Remove the fried balls with a slotted spoon, place on a paper‑towel‑lined plate to drain excess oil, and serve hot with chutney or ketchup.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

9 g

Carbohydrates

12 g

Fat

8 g

Fiber

1 g