Chicken kola urundai

Chicken kola urundai:

In our busy life, two things will keep you satisfied,food and sleep.We expect week end to enjoy these two.Make your week end special at home with little effort,Bring taste of hotel at home.My mother used to prepare this kola urundai with minced mutton.I learnt this recipe from her,no doubt,liked by all at home.

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Ingredients:Method -1 with garam masala powder easy method (or) grind fresh masala for enriched taste.

Chicken-250 gms gives 12 to 15 small lemon sized balls

Potato small boiled-1

Onion-1 chopped

Coriander chopped-2 tbsp

Curry leaves chopped-1 twig

Salt-1 tsp

Turmeric powder-1/2 tsp

Garam masala powder -1/2 tsp

Chilli powder-1 tsp

Ginger paste-1 tsp

Garlic paste-1 tsp

Egg white-1

Bread crumbs-4 tbsp

Pepper-1/2 tsp

Method-2 Garam masala to grind for rich taste:

Red chilli-2

Fennel seeds-1tsp

Cumin seeds-1 tsp

Cloves3 nos

Cinnamon-1 inch piece

Pepper-1/2 tsp

Cashews-5 nos

Ginger-1 inch piece

Garlic-4 pods

Dry roast all and grind to smooth thick paste.

Method to prepare:

Boil chicken with 1 cup of water,salt and turmeric powder.

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Drain water remove flesh from bones.Mince in mixer.

Note:Drained water can be used to make chicken clear soup,serve along with this urundai as starter.

Heat pan with one tsp of oil.

Add chopped onion saute well add ginger garlic paste ,saute for a while.

Add garam masala powder ,chilli powder,pepper powder or ground paste,little salt and saute well.

Now add minced chicken,mashed potato,curry leaves and coriander leaves,mix well and switch off stove.

 

Make in to small balls,dip in to egg white and roll in bread crumbs.

Do all and keep ready to fry.(Can make previous day for party preparation, at this step keep in refrigerator)

Heat 100 ml of oil and fry few at a time till,golden brown.

There is very less chance to break or disperse in oil, while frying.

Serve as starter with your choice of dip.

 

 

 

 

 

 

 

 

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