Crispy Chicken Potato Balls recipe

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. Make Slurry

   In a separate bowl, whisk together 3 tbsp all‑purpose flour with 0.5 cup water until smooth (no lumps).

   Time: PT2M

9. 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

10. 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

11. 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

12. 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

13. 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