Ingredients:
- 1 1/2 pounds minced chicken
- 2 tablespoons chopped onion
- 1 tablespoon chopped corriander leaves
- 1 tablespoon chopped mint leaves
- 1 teaspoon finely grated fresh ginger
- 1 teaspoon finely grated garlic
- 1 small jalapeno, seeded and minced
- 1 teaspoon cumin seeds, preferably black
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1 1/2 teaspoons salt
- 1 teaspoon chillie powder
- 2 large eggs, beaten
- 1 1/2 cup fine dry bread crumbs
- Vegetable oil, for frying
Steps:
In a large bowl, knead the chicken minced with onion, coriander, mint, ginger, garlic, jalapeno, cumin seeds, paprika, garam masala, salt and red chilli powder. Using lightly moistened hands, roll the mixture into 2 1/2-inch balls.
Put the beaten eggs and bread crumbs in 2 separate pie plates. Roll the balls in the egg and then dredge in the bread crumbs, pressing to adhere.
In a large, deep frying pan, heat 1 inch of vegetable oil to 350 degrees, fry the chicken seekh balls over moderately high heat, turning once, until golden and cooked through, about 5 minutes. Drain on a paper towel. Pierce each ball with a short skewer and transfer to a platter. Serve with salad and chutney.
“Appetizer Ho to Aisa, Chicken Seekh Delight ke Jaisa!”