Crispy Chicken Potato Balls recipe
Crispy Chicken Potato Balls recipe is a medium Indian recipe that serves 4. 200 calories per serving. Recipe by Cooking with Benazir on YouTube.
Prep: 35 min | Cook: 10 min | Total: 55 min
Cost: $32.43 total, $8.11 per serving
Ingredients
- 250 g Chicken Breast (boneless, skinless)
- 0.5 tsp Ginger Garlic Paste (store‑bought or homemade)
- to taste Salt (for boiling and seasoning)
- 2 medium Potatoes (peeled)
- 0.5 cup Sweet Corn Kernels (boiled, frozen or canned)
- 0.33 cup Cheddar & Mozzarella Cheese Mix (shredded; any meltable cheese blend works)
- 2 tbsp Fresh Cilantro (finely chopped)
- 2 tbsp Fresh Mint Leaves (finely chopped)
- 1 tbsp Green Onions (finely sliced)
- 0.5 tsp Garam Masala Powder
- 1 tsp Red Chili Powder
- 2 tsp Crushed Red Chili Flakes
- 1 tsp Freshly Ground Black Pepper
- 1 tsp Lemon Juice
- 1 tsp Oil (for greasing hands)
- 1 cup Cornflakes (coarsely crushed)
- 0.25 tsp Mixed Herbs (Oregano)
- 0.25 tsp Garlic Powder
- 0.5 tsp Additional Chili Powder (for coating)
- 3 tbsp All‑Purpose Flour
- 0.5 cup Water
- 2 cup Vegetable Oil for Frying (high smoke‑point oil)
- 1 tbsp Mayonnaise (or thick strained yogurt)
- 1 tsp Tomato Ketchup
- 2 tbsp Frozen Green Chutney Cubes (made from cilantro‑mint chutney and frozen in ice‑cube tray)
Instructions
Boil and Shred Chicken
Place 250 g chicken breast in a large pot with water, add 0.5 tsp ginger‑garlic paste and a pinch of salt. Bring to a boil, then simmer 12‑15 minutes until cooked through. Remove, let cool slightly and shred with two forks.
Time: PT15M
Temperature: 100°C
Boil Potatoes and Corn
In a separate saucepan, boil the two medium potatoes until fork‑tender (about 12 minutes). In another pot, boil 0.5 cup sweet corn for 3‑4 minutes. Drain both and set aside.
Time: PT15M
Temperature: 100°C
Prepare Vegetables and Cheese
Grate the boiled potatoes, and combine with the boiled corn, 1/3 cup shredded cheese, 2 tbsp chopped cilantro, 2 tbsp chopped mint, and 1 tbsp sliced green onion in a large mixing bowl.
Time: PT5M
Season the Mixture
Add 0.5 tsp garam masala, 1 tsp red chili powder, 2 tsp crushed red chili flakes, 1 tsp freshly ground black pepper, 0.5 tsp salt, and 1 tsp lemon juice to the bowl. Mix thoroughly until evenly distributed.
Time: PT3M
Combine with Shredded Chicken
Add the shredded chicken to the seasoned vegetable‑cheese mixture. Using clean hands lightly greased with oil, mix until the chicken is fully incorporated.
Time: PT4M
Shape Chicken Balls
Portion the mixture into lemon‑sized balls (about 19‑20 total). Place them on a tray lined with parchment paper.
Time: PT10M
Prepare Cornflake Coating
Place 1 cup cornflakes in a zip‑top bag and crush by hand until coarse. Transfer to a shallow bowl and stir in 0.5 tsp chili powder, 0.25 tsp mixed herbs, and 0.25 tsp garlic powder.
Time: PT5M
Make Slurry
In a separate bowl, whisk together 3 tbsp all‑purpose flour with 0.5 cup water until smooth (no lumps).
Time: PT2M
Coat the Balls
Dip each chicken ball into the flour slurry, let excess drip off, then roll in the seasoned cornflake mixture, pressing gently to adhere. Return to the tray.
Time: PT5M
Freeze to Set Coating
Place the coated balls in the freezer for 2‑3 hours (or until firm). This step helps the coating stay intact during frying.
Time: PT0M
Deep‑Fry the Balls
Heat vegetable oil in a deep‑frying pan to 180°C (350°F). Fry the frozen balls in batches, turning gently, for 3‑4 minutes until golden brown and crisp. Remove with tongs and drain on paper towels.
Time: PT10M
Temperature: 180°C
Prepare Herby Dip
In a small bowl combine 1 tbsp mayonnaise (or strained yogurt), 1 tsp ketchup, 1 tsp freshly ground black pepper, and 2 tbsp frozen green‑chutney cubes (thawed). Mix well; add a splash of lemon juice if desired.
Time: PT3M
Serve
Arrange the crispy chicken balls on a serving platter with the herby dip on the side. Enjoy while hot!
Time: PT0M
Nutrition Facts
- Calories
- 200
- Protein
- 10 g
- Carbohydrates
- 15 g
- Fat
- 8 g
- Fiber
- 2 g
Dietary info: High protein, Contains gluten, Contains dairy
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Cheddar & Mozzarella Cheese Mix: any meltable cheese
- Instead of Cornflakes: bread crumbs
- Instead of Vegetable Oil for Frying: canola oil, peanut oil
- Instead of Mayonnaise: Greek yogurt
Equipment Needed
- Large Pot
- Saucepan
- Grater
- Mixing Bowl
- Measuring Cups and Spoons
- Knife and Cutting Board
- Hand Mixer or Spoon (optional)
- Plate or Tray for Coating
- Freezer Tray or Ice‑Cube Tray
- Deep Frying Pan or Pot
- Tongs
- Paper Towels
Critical Steps — Do Not Skip
- Shred the boiled chicken while still warm
- Press the mixture firmly when shaping balls
- Coat each ball in slurry then cornflake mixture
- Freeze the coated balls before frying
- Maintain oil temperature at 180°C during frying
Chef Tips from the Video
- Use cold water for the slurry to keep the coating light
- For extra aroma, add a pinch of smoked paprika to the cornflake seasoning
- After frying, sprinkle a tiny pinch of sea salt for a flavor boost
Troubleshooting
Balls fall apart while shaping
Make sure the mixture is cool enough and add a little extra flour (1‑2 tbsp) to bind.
Coating does not stick
Dry the balls briefly with a paper towel before dipping, and ensure the slurry is smooth and not too watery.
Fried balls are soggy
Maintain oil at 180°C; if temperature drops, the coating absorbs oil. Fry in small batches.
Storage
Refrigerator: Store fried balls in an airtight container for up to 4 days.
Freezer: Unfried coated balls can be kept frozen for up to 1 month; fried balls re‑heat well for 2‑3 days.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Freeze the coated (unfried) balls for up to a month and fry directly from frozen
- Prepare the green chutney ahead and freeze in ice‑cube trays for quick dip portions
- The dip can be made 2 days in advance and kept refrigerated
Frequently Asked Questions
What is the cultural significance and history of crispy chicken balls in Indian snack cuisine?
Crispy chicken balls are a modern twist on traditional Indian street‑food kebabs, blending the beloved deep‑fried texture of pakoras with Western‑style bite‑size snacks. They are often served at gatherings and festivals as a hearty finger food that combines protein with bold spices.
What regional variations of spiced chicken balls exist within Indian cuisine?
In North India, chicken balls may be flavored with garam masala and kasuri methi, while in South India they often include curry leaves, mustard seeds, and coconut. Coastal regions add coconut milk or grated coconut to the mixture for extra richness.
How is the authentic traditional way of serving crispy chicken balls in Indian households?
Traditionally, they are served hot, accompanied by a tangy green chutney made from cilantro, mint, green chilies, and lemon juice, or a sweet‑sour tamarind dip. They are placed on a platter with lemon wedges for extra zest.
During which Indian celebrations are chicken balls commonly prepared?
Chicken balls are popular during Diwali parties, Eid gatherings, and wedding receptions, where they act as a protein‑rich snack alongside other fried treats like samosas and pakoras.
How does this chicken ball dish fit into the broader Indian snack tradition?
It reflects the Indian love for deep‑fried, spice‑laden finger foods that can be eaten with hands. The use of cornflake coating adds a contemporary crunch while keeping the familiar spice profile of classic Indian snacks.
What are the authentic traditional ingredients for crispy chicken balls versus acceptable substitutes?
Traditional ingredients include boneless chicken, boiled potatoes, fresh herbs (cilantro, mint), garam masala, and a coating of gram‑flour or breadcrumbs. Acceptable substitutes are cornflakes for extra crunch, cheddar‑mozzarella blend for cheese, and mayonnaise or strained yogurt for the dip.
What other Indian dishes pair well with crispy chicken balls?
Serve them alongside samosa‑style vegetable pakoras, papadums, or a bowl of tangy tamarind‑date chutney. A simple cucumber‑yogurt raita balances the heat, and a side of basmati rice pilaf makes a complete meal.
What makes these crispy chicken balls special compared to other Indian fried snacks?
The combination of a soft interior (chicken, potato, cheese) with a crunchy cornflake crust gives a unique texture contrast. The added green‑herb dip adds freshness that cuts through the richness, setting them apart from typical pakoras.
How has the recipe for chicken balls evolved over time in Indian street food culture?
Originally, chicken kebabs were simply spiced and grilled. Over the past decade, home cooks have introduced mashed potato binders and Western coatings like cornflakes, creating a hybrid snack that caters to modern palates seeking extra crunch and convenience.
What are the most common mistakes to avoid when making crispy chicken balls at home?
Common errors include over‑mixing the mixture (which makes it dense), not chilling or freezing the coated balls before frying (causing the coating to fall off), and frying at too low a temperature, which results in soggy, oily balls.
Why does this recipe use a cornflake coating instead of traditional gram‑flour batter?
Cornflakes provide a light, airy crunch that stays crisp longer than gram‑flour, especially when the balls are frozen and later fried. The coating also absorbs less oil, making the snack less greasy.
Can I make the crispy chicken balls ahead of time and how should I store them?
Yes. After shaping and coating, freeze the balls on a tray for 2‑3 hours, then transfer to a zip‑top bag. They can be stored frozen for up to a month and fried directly from frozen. Cooked balls keep in the refrigerator for 3‑4 days.
What does the YouTube channel Cooking with Benazir specialize in?
Cooking with Benazir focuses on simple, family‑friendly South Asian recipes that blend traditional flavors with easy‑to‑follow techniques, often highlighting quick meals for busy home cooks.
How does the YouTube channel Cooking with Benazir's approach to Indian cooking differ from other Indian cooking channels?
Benazir emphasizes minimal ingredient lists, uses everyday pantry items like cornflakes for texture, and provides clear step‑by‑step visuals, making the dishes accessible to beginners compared to channels that rely on specialty spices or complex techniques.
Last updated: August 31, 2026
