6 November, 2014
Chicken kobiraji Balls(chicken coverage cutlet)
The main attraction of this recipe is that the cutlet is covered with crispy net of egg.According to the original recipe the cutlet needs to be dipped in egg and fried,You can do that.I modified the recipe a little .You can make the dish with fish or mutton as well.Enjoy as a starter.
1.Minced chicken or boneless chicken(500 gms)
2.Green chilies(2 to 3)
3.Coriander leaves(a bunch)
4.Kashmiri chilly powder(2 tbsp)
5.Juice of 1 lemon
6.Salt(As per taste)
8.Red Chili flakes(2 tbsp)
8.3 to 4 cups of oil for deep frying
10.Egg(5 to 6)
1.If you are taking boneless chicken ,in the mixture grinder grind green chilies,coriander leaves into almost a finely ground mixture.
note:Dont add any water and the chicken should also not have too much of water.
2.Take the mixture out and add all the ingredients from 1 to 7 and leave for 15 minutes.
3.After 15 minutes make balls out of the mixture.
4.Beat one egg with a pinch of salt.Dip the balls in egg and roll in breadcrumbs.Make all the ball out of the chicken mixture and refrigerate.
5.Heat oil for deep frying in a wok.
6.fry the balls in oil or dip the balls in the egg mixture and fry till they become crispy brown and cooked well from inside.
7.while they are getting fried in oil beat the remaining eggs and with a sieve add them in oil rotating it with hand unless and until a crispy net of eggs is formed over the chicken balls.
8.It is better if you fry the balls one by one.
9.Serve hot with ketchup and vegetable salads