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“This was submitted by Shirley Lawrence to the Thursday magazine's issue dated Jan 6th-12th'06. A nice snack this is. You may adjust the spices to suit your palate. Enjoy!”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl combine the mashed potatoesm 1 teaspoons salt, red chilli, corriander and garam masala powders and knead well. Keep aside.
  2. Place the minced chicken in a pot alongwith 1/2 teaspoons salt, 1 teaspoons red chilli powder, corriander powder, black pepper powder, turmeric powder, ginger garlic and green chilli pastes. Mix well and cook till water evaporates.
  3. Allow the mixture to cool.
  4. Fold in green onions, corriander and mint leaves.
  5. Divide the potato mixture into 10 balls and fill 1 tablespoons of the prepared chicken mixture into each ball. Roll the ball into finger shape to make rolls.
  6. Beat eggs in a bowl.
  7. Dip each ball into the beaten eggs and roll in breadcrumbs.
  8. Heat oil in a wok.
  9. Deep fry the bread rolls in the oil until golden brown on either side.
  10. Drain on clean kitchen paper towels.
  11. Serve hot.
  12. Enjoy!

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