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Chicken keema balls (kola urundai)

  • 4servings
  • 20minutes

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Source: www.vahrehvah.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B12, C, E
MineralsNatrium, Fluorine, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Ingredient Name Unit Quantity

  2. Chopped onions

  3. 3 Beaten egg

  4. 1 Chilli Powder

  5. tbsp 1 or 2 Coriander Leaves

  6. 0 little Coriander Powder

  7. tbsp 2 corn flour

  8. tbsp 1 Cumin seeds

  9. tbsp 2 Curry leaves

  10. leaf

  11. 10 Fennel seeds

  12. tbsp 1 ginger garlic paste

  13. tbsp 2 Green Chillies

  14. number

  15. 5 Hing

  16. pinch 1 lime juice

  17. tsp 1 Oil

  18. to fry

  19. Pepper Powder

  20. tbsp 1 Salt

  21. to taste skinless chicken breast

  22. lbs 1 1/2 turmeric powder

  23. tbsp 1

Instructions Jump to Ingredients ↑

  1. Cut the chicken into small pieces. Mix the chicken pieces with ginger-garlic paste, little turmeric powder, lime juice and salt.

  2. Heat little oil in tava and put the mixed chicken. Saute for five minutes in low flame till the chicken is lightly cooked. Take any water that oozes out of chicken. This can be used for gravy (if you make)

  3. Cool the chicken to room temperature. Grind the chicken along with cumin seeds, fennel seeds and hing finely in a blender. Mix the ground chicken with chopped onions, one beaten egg, little corn flour, chopped green chillies, curry leaves, coriander leaves, coriander powder, chilli powder and pepper powderMake small balls of this and deep fry them to golden brown. Your Chicken keema balls are ready to serve now.

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