1 lb boneless chicken, cubed
7 oz boiled potatoes
⅓ oz onion
2 green chilies
½ tbsp turmeric powder
salt, to taste
½ tbsp coriander
½ tbsp ginger
½ tbsp garlic
1 tbsp soy sauce
1 tbsp tomato ketchup
2 tbsp cornflour
2 eggs
1 cup bread crumbs
For making the dough, in a blender, add chicken, potatoes, onion, green chili, salt, turmeric, coriander, ginger, garlic, soy sauce, tomato ketchup, and 1 egg. Blend until well combined.
Grease hands with oil. Take some “dough.” Make a ball, flatten the dough, and make it doughnut shape.
Beat the remaining egg in a bowl. Fill another bowl with bread crumbs.
Now dip them in the beaten egg and then coat with bread crumbs.
Keep them in the freezer for 10 minutes.
Fry them on low to medium flame till golden brown and crispy, about 8 to 10 minutes. Take out to drain on the kitchen towel and serve.
If you keep them frozen coated with bread crumbs, they can be stored for 1 to 2 weeks. If you partially fry them to about 70% and keep them frozen, then they will stay good for 2 months.
Sugar: 4g
:
Calcium: 82mg
Calories: 341kcal
Carbohydrates: 36g
Cholesterol: 154mg
Fat: 7g
Fiber: 3g
Iron: 3mg
Monounsaturated Fat: 2g
Polyunsaturated Fat: 1g
Potassium: 778mg
Protein: 32g
Saturated Fat: 2g
Sodium: 725mg
Trans Fat: 1g
Vitamin A: 188IU
Vitamin C: 16mg
