Chicken Balls Fried

  Boneless chicken               200 gm

  Green chili                         3

  Mint leaves                       10 – 12 leaves

  Ginger & garlic paste        1 tsp

  Pepper powder                1 tsp

  Garam masala powder      ½ tsp

  Roasted gram dal (putnal) handful

  Chirongi/charoli                handful

  Corn flour                        2 table spoon

  Egg                                 1

  Salt                                 2 tsp or as per         taste

Oil for deep frying

Method:

Wash, cut and drain out the water completely from the chicken.  Add all the ingredients and grind it into a paste.  Heat the oil in a kadai/wok.  As the mixture will be a little sticky you can take the mixture with a teaspoon and gently put it into the oil, few at a time.  See that it is fried on a little slow flame so that the mixture inside also is cooked.  Fry till golden brown on all sides and remove it on to a tissue so that the excess oil will be absorbed.  You can eat it as a snack or a starter.

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Food Corner-Midweek Fiesta