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Crispy Chicken Balls
These are easy to make because there are no potatoes to boil, no breadcrumbs or eggs.
Course Appetizer, Snack
Cuisine Indian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Appetizer, Snack
Cuisine Indian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Instructions
  1. Heat up a pan with oil halfway up the pan.
  2. Into a bowl, add the minced chicken, grate the one garlic clove, grate the 1 inch piece of ginger root. Add the red onion, spices, cilantro leaves. Mix this well. Now add the rice flour. First add 3 tablespoons. Mix this well. Now add just enough water so the chicken mixture holds together, a few tablespoons at a time. Make small balls and set aside.
  3. When the oil is hot, put the balls in. Turn over and fry until a deep golden brown on both sides. Drain them and put them on a paper towel lined plate.
  4. These are best eaten right away. They are just one or two bites. I serve different sauces with these chicken balls. Ketchup, mint chutney and a hot sauce.
  5. Makes 30 small balls. Serves 6 to 8 people as an appetizer.
Recipe Notes