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

Ingredient Substitutions

• Instead of Chicken Breast: Turkey breast, Firm tofu (vegetarian)
• Instead of Black Pepper Powder: White pepper
• Instead of Salt: Sea salt
• Instead of Onion: Shallot
• Instead of Potato: Sweet potato
• Instead of Fresh Coriander Leaves: Cilantro, Parsley
• Instead of Ginger‑Garlic Paste: Garlic paste, Ginger paste
• Instead of Red Chili Flakes: Paprika, Cayenne pepper
• Instead of Green Chili: Jalapeño
• Instead of Milky Mist Cheese: Cheddar, Mozzarella
• Instead of Egg: Flax egg (vegan)
• Instead of Bread Crumbs: Crushed cornflakes, Panko
• Instead of Vegetable Oil: Canola oil, Sunflower oil

Equipment Needed

• Pressure Cooker
• Food Processor or Hand Mixer
• Knife
• Cutting Board
• Mixing Bowl
• Spatula
• Deep Frying Pan or Pot
• Slotted Spoon
• Plate Lined with Paper Towels

Critical Steps — Do Not Skip

• Boiling chicken with spices to infuse flavor.
• Ensuring the chicken‑potato mixture is firm enough to hold shape.
• Sealing the cheese filling so it does not leak during frying.
• Maintaining oil temperature at 180 °C for a crisp exterior.

Chef Tips from the Video

• Add a pinch of nutmeg to the chicken‑potato mixture for subtle warmth.
• Use panko breadcrumbs for an extra light, crunchy coating.
• For a spicy kick, mix a little sriracha into the beaten egg.

Troubleshooting

Storage

Refrigerator: Store un‑fried balls in an airtight container for up to 2 days.

Freezer: Freeze unfried balls on a tray, then transfer to a zip‑lock bag; keep for up to 1 month. Fry from frozen, adding 1‑2 minutes to cooking time.

Room temperature: Do not keep at room temperature for more than 2 hours due to the cheese filling.

Make-Ahead Tips

• Prepare the chicken‑potato mixture and shape the balls up to 24 hours ahead; keep covered in the fridge.
• Unfried balls freeze well; fry directly from frozen for a quick snack.

Frequently Asked Questions